46 MANUAL OF TROPICAL AND SUBTROPICAL FRUITS 



be avoided, in the case of most varieties, at least; so should 

 those from which the outer bud-scales have dropped, as this 

 is indicative of old wood, and such buds, when inserted, will 

 frequently "drop their eyes" and leave a blind shield from 

 which a tree cannot develop. 



To insert the buds, an incision is made in the stock, as close 

 to the ground as convenient, either in the form of a T or an 

 inverted T. No particular advantage seems to be derived from 

 either form of incision, both being used quite successfully. 

 The bark should not be opened by using the ivory end of the 

 budding-knife, as this injures the delicate tissues below; if 

 the bark does not separate from the wood readily enough to 

 allow the bud to be pushed in easily, the stock is too dry to be 

 budded. The propagator should always aim to have the stock 

 plants in such vigorous condition that he can force the bud into 

 the incision with very slight pressure and without loosening the 

 bark with his knife. The most skillful budders, when making the 

 horizontal cut of the incision, turn the knife blade forward 

 dexterously, forcing the bark away from the stock and leaving 

 a sufficient opening in which to insert the point of the bud. 

 The latter is then pushed in very gently and wrapped imme- 

 diately with a strip of waxed cloth, raffia, soft cotton twine, or 

 plain tape. This should be wound firmly around the stock, from 

 the bottom upward, and fastened securely at the upper end, 

 above the. incision, by slipping the end through the last loop and 

 drawing it down tightly. 



In cutting the buds, an extremely thin-bladed, sharp-edged 

 budding-knife should be used, and it should never be allowed to 

 become the least bit dull. A razor-strop is usually worn by 

 budders, attached to the belt; after ten or fifteen buds have 

 been cut, the knife is given a few strokes on the strop to keep it 

 in perfect condition. It should be the aim of the budder to 

 cut the bud with one sliding stroke of the knife, keeping 

 the blade as nearly parallel with the budstick as possible, so 



