INLAYING-GRAFTING. 



117 



same fashion, except that the operation should be done in 

 late summer or fall, with freshly cut cions, much the same 

 as summer budding is done. 



Inlaying. There are various styles of graft- 

 ing in which a piece of wood is removed from 

 the stock and a cion is cut to fill the cavity. 

 The following methods described by Lodeman 

 for the grafting of grapes (Bulletin 77, Cornell 

 Experiment Station), will serve as a typ^j of 

 the class: "The stock is cut off, as for cleft 

 grafting. In place of splitting the stub, one or 

 two V-shaped grooves are made in it (Fig. 1 16). 

 These grooves are made by means of an instru. 



. ,, , , ,, . //<5 Inlaying on 



ment especially designed for the purpose. It a grape stock 



is shown in Fig. 117. The tip cuts out the 

 triangular part. In the blade itself is a part which is bent 

 at the same angles as the parts forming the tip. This 

 indented portion of the blade is used for cutting away the 

 end of the cion, and with very little practice an almost 

 perfect fit of the two parts can be made. The one or two 

 cions are then placed upon the stock and are firmly tied 

 there. The tying material should be of such a nature that it 

 will decay before there is any danger of strangling the cions. 

 Raphia does very well, as does also bast. No. 18 knit- 

 ting cotton, soaked in boiling grafting wax, may be used 

 with entire satisfaction. The ligatures should be made as 

 tight as possible. Although this method of grafting is not 

 so commonly used as others, it still possesses some decided 

 advantages for grape vines. It is a much simpler and more 

 satisfactory method than cleft-grafting in very curly wood. 



The tying is a slow process, 

 and for straight-grained wood 

 the cleft graft is to be pre- 

 117. Maying tool (xfc). ferred. It is also open to the 

 objection of requiring the 



shoots to be staked or tied to some support, for the wind 

 is apt to break the point of union more easily than with 



