BUD 



BUF 



time is from July to Soptembrr, 

 as soon as buds are well formed. 

 The incision into the stock is through 

 the bark down to the new wood and 

 in the form of a T; this can be made 

 with any knife, but the following is 

 called a budding knife : 



The bark must be raised at the an- 

 gles, and should separate readily from 

 tiie wood. The bud is cut along with 

 about half an inch of bark 

 (a), and slightly into the 

 wood, so that the part im- 

 mediately below the eye 

 may be so furnished, and 

 not hollow. The wood re- 

 moved is only to ensure 

 the heart of the bud, and as little as 

 possible is left in the insertion. The 

 part above the eye is then cut straight 

 (b), and the bud introduced between 

 the lips of the wound on the stock, 

 down to the new wood, and pushed 

 in firmly, the upper cut part corre- 

 sponding very nicely with the hori- 

 zontal incision. A bass riband, a 

 strip from the shuck of corn, or any 

 other bandage that does not hold wa- 

 ter, is then cast round the stock two 

 or three times above the bud, and 

 gradually brought round so as to bind 

 the insertion tightly, except over the 

 eye. The riband niu.st be loosened 

 in two or three weeks if the bud 

 swells, so as to give room for growth. 

 Spring budding is also practised, the 

 winter's bud of a tree being inserted 

 at the time of sap rise ; the only dif- 

 ference in this case is, that the inci- 

 sion is inverted thus J^, and care is to 

 be taken that the bud has been cut a 

 few days, so as to be rather behind 

 the vegetation of the stock. 



The stock or branch after budding 

 is to be lopped down by a clean trans- 

 verse cut at about three buds above 

 the insertion, all the lower buds being 

 removed. In spring, or when the in- 

 sertion starts, it is to have full room, 

 and as it gathers strength, the upper 

 natural shoots from the buds left are 

 to be pruned, and finally cut altogeth- 

 er away towards midsummer, if the 

 insertion has taken well. 



118 



Budding is practised to secure 

 choice varieties of fruits, to mix or- 

 namental kinds on the same tree, and 

 to improve shrubbery. But the pro- 

 cess is seldom successful unless the 

 stock and variety are of the same 

 sjjccies or nearly allied. The only 

 difficulty in the way is the entrance 

 of rain water into the wound of the 

 stock ; to hinder this effectively, it is 

 well to add a little cement of tallow 

 and wax over the incision, or to use 

 bass dipped in such a mixture while 

 warm. 



In the dahlia, orange, and some 

 other trees cultivated for dwarfs, the 

 bud is inserted on a piece of the root 

 instead of a stock ; this is, however, 

 termed grafting, as it is introduced in 

 the cleft fashion. 



BUFFALO. The American buffa- 

 lo or bison (iios Amcricanus), once in- 

 habiting the central portions of the 

 United States, are now driven be- 

 yond the Mississippi. They are found 

 in immense flocks, and are very timid 

 and retired, except in the rutting sea- 

 son, when the bulls become fierce and 

 pugnacious. The animal is remark- 

 able for a hump on the back between 

 the shoulders, for a long mane, broad 

 chest, and great strength of head and 

 neck. The buffalo breeds readily with 

 domestic oxen, but the young of the 

 bull buffalo is too large for the pelvis 

 of the common cow ; hence the mix- 

 ture can only be made by crossing 

 the wild cow by the domestic ox. 

 Captain Jenkins, of Missouri, has sev- 

 eral half-breeds of this kind, which 

 promise to be capital draught ani- 

 mals, large, heavy, hardy, and easily 

 sustained. 



The skin is handsome, black, and 

 glossy, and a considerable article of 

 trade. The hide, tanned, is said to 

 be softer, thicker, and less pervious 

 to water than the ox hide. 



BUFFALO BERRIES. The fruit 

 of the Shephardia (or Hippopha:) ar gen- 

 ua, silver-leafed shephardia. A hand- 

 some, thorny, small tree of .Missouri. 

 It is diaecious, the fruit scarlet, of the 

 size of currants, in profuse clusters. 

 It is said to be rich in flavour, and ex- 

 cellent for pies and preserves. 



