Field Notes: American Beech
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~by Jim Eagleman
y dad knew my weakness for chewing gum and used it for gentle bribes and coaxing. As a kid accompanying him on his vet calls to rural Pennsylvania farms, I witnessed a lot of interesting things—calves being born, lots of kittens, a cool milkhouse—and I hated to leave each farm. To announce our departure, a fresh piece of Beech-nut Gum was offered. I tore into the foil wrapper, folding the gum over and over. Those first mouthfuls of almost peppery sweetness were heaven! During a trip to a distant farm my dad took us to the Daniel Boone Historic Homestead. He always tried to create memorable experiences for me. He told me to read anything inside the cabin I could share with my classmates. By the cabin door was a photo of a carved piece of bark with the inscription, “D. Boone ciled a bar on this tree in 1760.” The museum lady reported that the carving was on a beech tree. I wondered if the carved beech tree was used to make my favorite Beechnut Gum. With any mention of the American beech tree, no matter how scientific or informal, I recall
58 Our Brown County Sept./Oct. 2021
those times with my dad. Author Wendell Berry calls it the “significance of place.” Things first learned accompanying the experience, sensory things like hearing or smelling, and where, are deeply connected to our recall. They are just as important as the actual experience. The American Beech, Fagus grandifolia (edible large leaves), is found from Nova Scotia, southwest to northern Florida and into eastern Texas. Paleobotanists tell us that at one time the beech was found throughout most of North America and could still occupy this range. But, because of the ice ages they disappeared from the western two-thirds of the continent. The smooth, gray bark, almost elephantlike skin in appearance, and the saw-toothed margins on simple leaves with parallel veins, are trademark features of the American Beech. Triangular nuts on mature trees (40 years and older) are covered in spiny husks that darken into fall. These nuts are part of the forest’s mast crop which includes walnuts, acorns, and hickory nuts, feeding people and wildlife. The beechnut flavor I recall in the gum was not from the beech nut oil, but from two mints, spearmint or peppermint.
