TWIGS. 47 



TWIGS. 



When the nursery or orchard is selected, the buds are 

 taken oif in this way : With a sharp knife cut off the 

 strongest twigs of the present season's growth, about two 

 inches from the main stem, or, if you prefer it, close to 

 the stem. Throw them together in little bundles, and 

 when you have as many as you expect to use in the suc- 

 ceeding half day, stop, as under ordinary circumstances, 

 no more than can be used in half a day should be taken 

 off. They are injured by being kept long. Now, gather 

 up your bundles, throw them in a heap, and saturate them 

 with cold water. This will keep them from shrinking, 

 and preserve them fresh and green. But do not stop 

 here. Take your knife, which should be as sharp as a 

 razor, and cut away every leaf at the distance of about 

 half an inch from the twig. This stops the flow of the 

 sap to the leaf, and keeps it in the bud, thus preserv^'-g 

 its freshness for a"^ longer time. The buds at the lower 

 end of the twig are generally smaller, and not so well 

 formed as those further up. For this reason it is advisa- 

 ble to reject two or three inches of the lower end ; and 

 if you have not already done it by cutting the twig from 

 the main stock at that distance, do it now by cutting the 

 leaves off smooth instead of leaving a half-inch stem, as 

 above mentioned. On the other hand, the top buds 

 sometimes swell too much, and for this reason the two or 

 three nearest the top should be cut away in the same 

 manner as those at the bottom. In this way the best 

 buds only will be retained, and the success of the bud- 

 ding greatly promoted. When the buds, or rather the 

 twigs, are thus prepared, they should be placed, buts 

 down, in a vessel, usually a bucket of water, and cover- 

 ed with a damp cloth. They now go into the hands of 

 the budder for immediate use. 



