BUD. 



BUDDING. 



rkhing. In Germany, a very palatable grit, 

 ,-se-grained meal, is made of it, which 

 serves as an ingredient in pottage, puddings, 

 &c. In Brandenburg, not only ale and beer 

 are brewed from buckwheat mixed with malt, 

 but likewise a very excellent spirit, of a bluish 

 shade, is obtained by distillation, in flavour 

 resembling French brandy. 



The seeds of buckwheat afford excellent 

 fcod for cattle, and are very fattening to poul- 

 try and hogs, though it is said to make them 

 liable to a scabby eruption. When cut in pro- 

 per season, that is to say, about the time of 

 flowering, when the stems and leaves are suc- 

 culent and tender, it affords an excellent pro- 

 vender for cattle, especially for milch cows, 

 which are very fund of it. Some intelligent 

 fanners have thought it, for the last purpose, 

 superior to timothy b . 



One of the purposes to which buckwheat 

 has been applied, and for whirh it appears, 

 from the rapidity and exuberance of its j 

 peculiarly adapted, is the ploughing down to 

 add fertility to the land. This can be done 

 when the soil is too far exhausted to produce 

 clover for a similar purpose. "We cannot," 

 says the editor of the The. are of Agriculture, 

 "too much recommend, after our old and con- 

 stant practice, the employment of this ; 

 plant us a manure. It is certainly n. 

 economical and < t the farmer can 



employ. A small quantity of seed, c< 

 mere t'riile, sows a lame surface and . 

 great crop. Wh-n in ilo\ver, first roll, and 

 plough it in, and it is soon converted int.) ma- 

 nure." This crop is recommei 

 Taylor, in the Maine Farmer, as 

 destroyer of that frequent pest of the field called 

 ctntrli-^i-tisa, {juirk-zrnM. cVe. For this purpose 

 it must I-- sown as early in the season ; 

 will penmt, ami as soon as it u'ets into flower, 

 rolled down and tune, I under wuh the ; 

 Another crop is then sown on top of the lirst, 

 and harrowed in; ami, if the season be not 

 unfavourable, it will ripen and afford a harvest 

 before frost sets in. 



The frevh .ud succulent stems of 



buckwheat have been applied in Europe to the 

 purpnsj-N ,.f dyeinu' wool, iYe. The infusion, 

 by the addition of preparations of bismuth and 

 tan, produces a beautiful brown colour. From 

 the dried flower-bundles different shades of 

 green are obtained. The Siberian species of 

 buckwheat, in particular, yields a fine yellow, 

 which, upon boiling the wool still longer in the 

 dye, changes into a golden tint, and at length 

 becomes a beautiful yellow. 



BUD (Fr. bauton). The germ or first fruit 

 of a plant, which is the organized rudiment of 

 a branch or flower. Buds proceed from the 

 extremities of the young shoots, and also along 

 the branches, sometimes single, sometimes two 

 and two, either opposite or alternate, and some- 

 times collected in greater numbers. In gene- 

 ral, we may distinguish three kinds of buds; 

 the leaf-bud, the flower-bud, and mixed buds which 

 contain both in one covering. The first spe- 

 cies (fuliferous 6t/s) contains the rudiments of | 

 several leaves, which are variously folded over 

 each other, and surrounded by scales. The 

 second species, or flower-bud (floriferou* buds), 

 30 



contains the rudiments of one or several flow- 

 ers, folded and covered in a similar manner. 

 The third sort, which is the most common ol" 

 any, produces both flowers and leaves. A 



, leaf-bud is constructed thus : in its centre it 

 consists of a minute conical portion of soft, 



I succulent cellular tissue (the plumule or rudi- 

 ment of the new twig), and over this are ap- 

 ran-ed rudimentary leaves, in the form of 



I scales. These scales are closely applied to 



I each other; those on the outside are the largest 

 and thickest, and those in the interior are 

 smaller and more delicate. In cold countries, 

 the external scales are often covered with hair, 

 or a resinous varnish, or some other contri- 

 vance, which enables them to prev ent the access 

 of frost to the youn- and tender centre which 

 they protect, for they are strictly hybernacula; 

 but in warm countries, where such a provision 

 is not required, they are green and smooth, and 

 much 1- is. The cellular centre of 



a bud is the seat of its vitality; the scales that 

 cover it are the parts towards the devclopement 

 of which its vital energies are first directed. 

 (Penny (.'yrl)i<rilnt, vol. v. p. 524.) 



BUD. A teiiu made use of in some districts 

 for a weaned ralf of the lir>t year; probably 

 fiom the horns then beginning to bud or shoot 

 forth. 



i.'INC, or -rifting by germs, says Mr. 

 London (K.u-yr. f U.ir,'. p. iOiiO), consists, in 

 a taking an eye or bud at- 

 Ttiou of the bar'. nt sizes 



and for.. aerally called a shield, and 



it to a place in another or a diii'er- 

 eous vegetable. In herbaceous vege- 

 tables the same operation may be pert 

 but with less success. It may also be per- 

 formed with buds of two or three years' stand- 

 ing, and on trees of considerable size, but not 

 L'enerally so. The object in view in budding 

 is ulin.i.xt always that of grafting, and depends 

 on the same principle, all the difference be- 

 tween a bud and a scion being, that a bud is a 

 shoot or scion in embryo ; in other respects, 

 budding is conducted on the same principles 

 as Drafting. In every case, the bud and the 

 stock must be botanically related. An apple 

 may be budded on a pear or thorn, but not 

 upon a plum or peach. Common budding is 

 performed from the beginning of July to tfce 

 middle of August. 



It is indispensable that the bud to be inserted 

 should be fully formed, or ripe. After the in- 

 cision of the stock, great care must be taken 

 in raising the bark that the cambium be not 

 scraped or injured. The cambium is that soft 

 portion between the wood and the bark des- 

 tined to give support to the descending fibres 

 of the buds, which fibres subsequently become 

 embedded in it. In budding, therefore, the 

 bark must be very carefully lifted up, and not 

 forced from the wood with a bone or meial 

 blade as is too often done. 



For propagating choice fruit, the operation 

 of budding possesses several advantages ovef 

 that of grafting. "It is," says Buel, "more 

 readily performed, with fewer implements, 

 less preparation, and with greater success ; it 

 does not injure the stock if unsuccessful, and 

 the operation may be twice or thrice repeated 

 u 2 233 



