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APPENDIX 



pistils of anotlier sort— thus producing a cross between the two ; a 

 union which transmits the qualities of each parent to the offspring. 

 What we call the natural process, is when the same result is obtained 

 by the action of the winds, by insects, or other causes unknown. 



But when varieties are once obtained, seeds can not be relied on 

 for their re-production. This is brought about by several modes — 

 by layers, cuttings, suckers, buds, and grafts. 



The small fruits are principally produced by one or other of the 

 three modes first named ; while the tree fruits are propagated by 

 buds and grafts. 



Figure 1 represents a layer of a grape, which will result in the 

 production of one extra plant ; but by 

 layering a longer branch in a trench, 

 and not covering until the new growth 

 has commenced, then pressing this 

 gently about the new shoots, and 

 gradually filling the trench up, many 

 more can be produced from the same 

 layer. 



The time for doing this is in the 

 spring, before growth has commenced; 

 or it may be done with new wood 

 during the summer, 

 currant, inserted in the ground four- 

 fifths of its length, ready for growth. This should be done as soon 

 as the giound is fit to work in the spring ; planted in mellow soil, 

 which should be well packed at the base. 



Suckers are oflFshoots from the roots, and need 

 no illustration. Blackberries, red raspberries, and 

 quinces are best reproduced in that way. 



Budding is mostly practiced on the stone 

 fruits — peaches, plums, nectarines, apricots ; and 

 sometimes on the apple and pear. The time 

 for budding the former is August or early in 

 September, according to season and latitude ; 

 though it can only be done successfully when the 

 bark will raise freely. It consists in procuring 

 a well-ripened bud from the branch of a tree 

 desired to propagate from, and inserting it under 

 the bark of a young seedling tree. The bud 



Fig. 1. 

 Fig. 2 is a cutting from 



Fio. 2. 



