2no 



AGRICULTURE. 



are two periods of the year in which budding 

 may be done — spring" and early fall. 



I. Spring budding. — Directions for the work : [cx') The 

 strongest twigs of last year's growtli should be care- 

 fully selected from the healthiest, best developed tree of 

 the desired variety. These should be cut 

 while dormant, packed in small boxes of 

 green sawdust or moist sand, and kept 

 in a cool, damp place until the stock J is 

 in condition for inserting the buds 



(/;) The stocks best suited for this 

 work are well-developed one-year-old 

 seedlings (Fig. 72) The stocks are pre- 

 pared for the bud by making two incis- 

 ions in the bark, one immediately above 

 and at right angles to the other, forming 

 a y-shaped cut (Fig. 73). These incis- 

 ions should be made on the north side 

 of the seedlings, away from the direct 

 rays of the sun and close to the ground. 

 {c) Select mature wood-buds from 

 that portion of the budding-stickj which 

 is neither too old nor too young. Now 

 place the knife one-fourth inch below 

 the bud, cut through into the wood, and 

 pass the knife upward beneath the bud to a point one- 

 fourth inch above it. Remove the knife. Make a hori- 

 zontal \v\c\s\on just through the bark at this upper point 

 (Fig. 71). Now lift the edge of the bark, and carefully 

 peel it back with the thumb and linger, leaving the 

 wood attached to the budding-stick. Look on the under 

 side of the bud, to see if it is hollow. If so, discard it, for 

 the vascular bundles have been removed in preparing the 

 bud, and it is worthless, for there is nothing left which 

 will unite with the cambium layer of the stock (Fig. 73). 



FIG. 71. — THE WAY 

 TO REMOVE A BUD. 



