AMERICAN HOME GAEDEN. 



221 



Fig. 104. 



gradually, with a drawing and perfectly level cut, let it pass 

 under the bud at a depth just sufficient to cut out the bud 

 with its swelling, scarcely scaling the wood, and coming out 

 gradually as it entered, half an inch or more above the point 

 of the bud (Fig. 103 6). 



Sometimes the thin scale of wood is taken out from the bud, 

 and the bark only inserted (Fig. 103 c), but this is entirely un- 

 necessary, involving also some difficulty, and risk of spoiling the 

 bud. If done at all, it should be performed by turning the bud 

 into its natural direction, and holding it carefully between the 

 points of the thumb and fore-finger of the left hand, and, loos- 

 ening the wood from the bark at the upper end with the point 

 of your knife, pass the blade under it, and holding the thin 

 piece of wood firmly by pressing your thumb upon it on the 

 knife, lift it carefully from its place with a slightly turning 

 or rolling motion from one side, and you will probably effect 

 its removal without drawing out the germ of the future'tree, 

 which is the danger to be apprehended, and 

 which will almost certainly occur if you begin 

 the removal of the wood at the wrong end. 



STOCKS SUITABLE FOR BUDDING. 



Stocks for budding should not, at the larg- 

 est, be more than three fourths of an inch di- 

 ameter, nor smaller than, at the least, twice 

 the thickness of the scion from which the bud 

 is taken. A stock is prepared for budding by 

 trimming off all leaves and branches from near 

 the point at which the bud is to be inserted, 

 and generally all below this point, though this 

 last is not essential unless the lower growth be 

 strong, Fig. 104. 



STOCKS PREPARED AND BUDDED. 



Having cut out the bud as above directed, hold it for a mo- 

 ment edgewise between your lips, and with your knife, held 

 lightly by your thumb and finger points, make a cross cut just 

 in the clear spot chosen for inserting the bud, through the 



