268 



The Fruit-Growers Guide-Book 



half an inch long to hold to when the buds are being in^ 

 serted. 



The manner of cutting the bud from the twig, which is 

 known as the budding stick, is to hold the stick in the left 

 hand upside down and with the other hand force the knife 

 blade down through the bark and into the wood, making a 

 downward cut. Next withdraw the knife and, at a point 

 down near to where the cut stopped, make a cross cut just 



Budding peaches. A is a seedling showing the T-shaped 

 cut; at b the flaps have been lifted, at c the bud has been 

 inserted., and d shows how it is tied with raffia. At e the 

 bud has united and the raffia removed. 



through the bark and no deeper. If the bark peels easily, 

 and it should at budding time, the bud may be lifted up and 

 will part from the wood very readily. While many 

 prefer to have no wood adhering to the bud, there are 

 some others who slice the buds off from the twig, leaving 

 a portion of the wood attached to them. 



The little seedling peaches should be budded as near the 

 ground as is convenient to work, which will be within two 

 or three inches of the surface of the soil. The first step 

 in preparing the seedling to receive the bud is to make a 



