CO 



tlie bud between the forefinger and thumb, enter the 

 point of the knife blade under the wood at the lower 

 extremity, then raise and draw out the wood by ben- 

 ding it up and doAvn until it loosens from the bark. — 

 There should be a small portion of wood remaining 

 at the heart of the bud or it is worthless. This course 

 is not recommended by American Fruit-growers on 

 account of our hot, dry summers. 



Fio, 12, 



After Management. — In two or three weeks 

 after inserting the bud, it can be ascertain- 

 ed, whether or not, it has taken, by its 

 freshness and plumpness. If it has not, 

 and the bark still peels, another may be 

 inserted. In about four weeks after bud- 

 ding, the matting may be removed. In 

 the spring when the bud begins to swell, 

 Crowin^r Bud. ^^^^ stock Can bc cut off within two or 

 three inches of it. When the bud starts, 

 all ^^robber" shoots should be trimmed off, to produce 

 a vigorous growth. When the bud has grown three 

 inches it may be tied to the stock to insure an upright 

 tree. The last of July the remaining portion of the. 

 stock may be cut off as marked Fig. 1 2, a. 



Propagating ly Outiings. — The Currant, the Goose- 

 berry, the Vine, the Quince and the Fig, are the chief 

 fruits propagated in this way. The wood should be, 

 of the last years growth and well ripened. Select stocks 

 about one foot long, and if it is desired to raise stocks 

 without suckers, cut out the buds as far as you insert 

 them into the ground, which should be about two 

 thirds of their length. Cuttings require a deep, rich, 

 moist soil, and are more successful when planted on 

 the North side of a fence or wall, and heavily mulch- 

 ed. The proper time for putting out cuttings is ear- 

 ly in the spring. They should be cut from the pa- 

 rent stock in the last part of winter and kept in mod- 

 erately moist loam. 



