04 NATURE TEACHING. 



stock being now prepared choose a good 

 bud on the branches already^ selected and 

 cut off the leaf which accompanies Jt,} leaving 

 only a very short piece of the leaf-stalk*; 

 then, with a firm, clean cut, remove the bud 

 together with a thin slice of the wood be- 

 neath. The whole piece so removed including 

 bud, bark and wood should be about three- 

 quarters of an inch long and one i_ quarter 

 wide. Insert the bud thus prepared, under 

 the bark of the stock, proceeding carefully so 

 as not to tear or unnecessarily injure the 

 bark. All these operations should be per- 

 formed as quickly as possible, to avoid the 

 drying up of the cut surfaces. As soon as 

 the bud is in position fix it by one or two 

 turns of thin, soft twine or other material, 

 then take a strip of budding tape and wrap 

 round the stock with the inserted bud, begin- 

 ning slightly below the place of operation and 

 allowing the edges of the tape to overlap at 

 each turn. The bud may be covered over com- 

 pletely, or, if very prominent, it may be left 

 exposed; the budding tape should not be tied, 

 the free end being held safely in position by 

 pressing it down on the wrapped portion. 



10. Budding is frequently resorted to with 

 oranges, lemons and other citrus fruits when it 



