170 



Fruit-growing in Arid Regions 



and then upward under the bud, making a tongue about 

 an inch long. The knife is then run across the tongue 

 half an inch above the bud, cutting through and lifting 

 the bark at this point. The bud is then grasped between 

 the thumb and first finger and lifted, 

 leaving the wood on the stick, as 

 shown at b. While the removal of 

 the wood from under the bud is no 

 particular advantage, the method is 

 simple and gives the inexperienced 

 budder a larger percentage of good 

 buds. The writers have lifted 

 thousands of buds in this way with 

 the best of success. It is difficult 

 to cut buds in this way from some 

 varieties of cherry and plum with 

 thin bark, but it works well on the 

 apple, pear, peach, apricot, and the 

 heavy-barked plum. Of course, it 

 would be impossible to lift dormant 

 buds in this way for spring budding. 

 The bud is slipped into place, as 

 shown at a, and well wrapped with 

 raffia or soft wrapping twine. About 

 four wraps below and three above, 

 so spaced as to close the whole 

 opening, is sufficient. In wrapping, 

 the common practice is to start be- 

 low, and by crossing over the first 

 end and running the last end under the bud is wrapped 

 without a knot. The tying material is usually cut in the 



FIG. 55. The Opera- 

 tion of Budding. 



