202 



J'l.AX'l' J'KOI'AGATJOX 



complete the ligature, which is tied at the top. In another 

 method of tying, the raffia is wrapped around the stock 

 twice or thrice at the bottom of the bud and twice at the 

 top, where it i.s tied in a single knot. Some operators can 

 make better s|)eed by passing one end of the rafha under 

 the other at the last round. The bud itself must not be 

 covered, else it might "strangle." 



347. Cutting the ligatures. — Strangling may even yet 



occur unless the raffia around the buds is 

 cut within three weeks of the budding. The 

 usual way is to draw a budding knife up- 

 ward through the windings on the side of 

 the stock opposite the bud and let the cut 

 ]:)ieces fall off. Since the tier is very in- 

 elastic, it will not "give" with the growth 

 of the stem and the setting bud. so, unless 

 it is cut it will either kill the bud or force 

 it to "break," i. e., grow. For success 

 in the cold climates, however, the bud, to 

 winter over, must be wholly dormant until 

 spring, otherwise it will probably winter- 

 kill. Stocks which, at tier-cutting time, are 

 shriveled and brown instead of green and 

 plump, may be re-budded. If warm and wet 

 weather in the fall starts the buds there is 

 little remedy, though some sprouts may be saved by head- 

 ing them back; others may survive the winter if covered 

 by snow. 



348. Spring care of budded stock. — As soon as the 

 stocks begin to put forth leaves in spring their tops 

 should be cut off 4 to 6 inches above the bud, which will 

 still be dormant. Thus all plant food taken up by the 

 roots will be forced into the bud. In about two weeks 

 when the bud has developed a shoot an inch or more long 

 the stub of the stocks is cut within one-half inch above 

 the bud. Some nurserymen cut the stocks only once, 



BUD SPROUT 

 TIED TO STOCK 



