94 APPENDIX 



serting a knife below the bud at a distance of about half 

 an inch, and then drawing it upwards behind the bud, 

 emerging again about half an inch above the bud. The 

 cut must, of course, turn inwards that is to say, to- 

 wards the centre of the shoot. When removed, the 

 bud therefore will be about an inch long, with the 

 "eye" in the centre, and with a certain amount of 

 wood attached to it behind. This should be removed, 

 and the best way to do it is to insert the point of 

 one's knife just underneath, so as slightly to raise the 

 wood. Then, with the blade of the knife and one's 

 thumb above, it can easily be removed with a slight 

 jerk. Take great care that the root of the bud is not 

 removed also. The stock to be budded should have a 

 T-shaped incision made in the bark. With the ivory 

 handle, which a proper budding knife will have, raise 

 the bark on either side of the longitudinal slit, com- 

 mencing at the corners just below where it joins the 

 transverse incision. Take great care that the knife 

 handle does not penetrate beneath the inner bark, but 

 press it against the latter, slipping it along. When the 

 bark is sufficiently raised, carefully insert the bud 

 beneath, taking hold of it by the remaining portion of 

 the leaf stalk. It must not be forced down, but intro- 

 duced as gently as can be, otherwise there will be 

 danger of injuring the vital cambium layer, where 

 the union is effected. Afterwards tie the bud around 

 with matting, to keep it in position and to prevent 

 the entrance of air. Tie both above and below the 

 " eye," leaving this of course free. An excellent indi- 

 cation as to whether or not the bud has taken is afforded 

 by the petiole (leaf stalk). If this, a few weeks after- 

 wards, falls completely away, one may be fairly certain 

 that the bud has taken ; if, on the other hand, it withers 

 away, one may be almost equally sure that the operation 

 has not been successful. The buds that have taken will 



