BUDDING, GRAFTING, ETC. 133 



3. Preparing the Buds. i. Insertion of the Buds, 5. 

 Untying. 



1st. The time for budding each species or class of fruits 

 depends upon its habits of growth. Such as cease to 

 grow early in the season, must be budded early, because 

 it can only be done while the stocks are in a free, growing 

 state, full of sap. Such as grow until late in the autumn, 

 must be budded late, otherwise the new layers of wood 

 formed after the insertion of the bud, would grow over 

 and destroy it, or the bud would be forced into a prema- 

 ture growth towards autumn, which in fruit trees should 

 always be avoided. The common sorts of plum terminate 

 their growth early in the season, and are therefore budded 

 early, whether with plums, peaches, or apricots, at Ro- 

 chester usually about the last of July, or beginning of 

 August. The native or Canada plum, and the cherry or 

 myrobalan, grow freely till late in the fall, and may be 

 budded in the latter end of August, or beginning of Sep- 

 tember. Pears on pear stocks are usually budded here in 

 July, in anticipation of the leaf blight which stops their 

 growth when it attacks them. Where no such thing as 

 this is apprehended, they should not be budded before the 

 middle of August, as the buds are not generally mature 

 till that time. Apples on free stocks, and on the paradise 

 and Doucain, may be budded as soon as the buds are ma- 

 ture, which is usually, here, about the first to the middle 

 of August. Cherries on free mazzard stocks as soon as 

 buds are ripe here, about the first of August. Pears on 

 quince, and cherries on mahaleb, not before the first of 

 September, and from that to the middle of the month, 

 as the quince and mahaleb grow late, and especially the 

 latter. Peach stocks should always be budded the same 

 season the seeds are planted, and, as they grow rapidly 

 until very late, are npt usually budded till about the mid- 

 dle of September. The budding period varies in different 



