FRUITS. CHAP. 



Then, at less, rather, than half way down this cut, and 

 with the blade of your knife across the cut, and down- 

 ward, cut a very thin tongue of not more than three- 

 eighths of an inch long (plate 3. Jig. 1. c). Proceed 

 nearly in the same way with the bottom part of the 

 scion : cut first a narrow strip of wood and bark out, 

 but not putting the knife in horizontally as you have 

 done with regard to the stock tit jig. I. a., nor bring- 

 ing it out straight to the end to make a shoulder or 

 angle, as you have done with the stock at Jig. 1. 6.; 

 but make a sloping cut (plate 3. fig. 2. a. b.) of about the 

 same length as the cut in the stock, or a little less if any 

 thing j then make a tongue (plate 3. fig. 2. c.) to cor- 

 respond with that in the stock, but recollect that this 

 must be cut upward instead of downward ; then place the 

 scion upon the stock, inserting the tongue of the scion 

 into the tongue of the stock. Bring the four edges of 

 bark, that is, the two edges of the cut in the top of the 

 stock, and the two corresponding edges of the cut in the 

 bottom of the scion, to meet precisely j or, if the scion 

 be in diameter a smaller piece of wood than the stock, 

 so that its two edges of bark cannot both meet those of 

 the stock, then let only one meet, but be sure that that 

 one meets precisely. But observe well, that this can 

 never be, unless the first cut in the stock and that in the 

 scion (plate 3. figures 1 and 2, a and 6.) be as even as a 

 die, and performed by a knife scarcely less sharp than a 

 razor. Take a common pruning-knife, and attempt to 

 make a cut of this kind, and you will find, when you 

 come to fit the scion on, that, squeeze them together as 

 you may, you will, in most cases, see light between the 

 parts of the stock and the scion that you are trying to 



