The stock affects the fbuit. zs7 



This is confirmed by Mr. William: BiUington, an experienced gar- 

 dener, who mentions the following cases : — "I budded aBergamotand a 

 Swan's-egg Pear upon a Jargonelle on a south waU. I was surprised 

 to find them produce fruit nearly as large again as I had ever seen the 

 kinds bear before on any tree or aspect, and the flavour was much 

 improved ; I have seen Apples grafted upon the old English Codlin, 

 Gennet Moil, and other Apple stocks, which are increased by bun- 

 knots, accjuiring a tendency to emit roots at the joints above the ground. 

 The effect on Apples worked upon these stocks was similar to that on 

 the Pears just mentioned ; the King of the Pippins was one, and the 

 best judge of Apples would not have conceived it to be the same when 

 grafted on a Burr knot as when on a Crab stock, the former being so 

 much larger and better in every respect. I have seen the Orange Peajmain 

 worked on the English Codlin, and besides improving in flavour and 

 size it also became more prolific. I have budded .fargoneUe and other 

 Pears on the common Hawthorn and Mountain Ash, on which they 

 took freely ; the Pears on the Hawthorn have borne fruit three years, 

 but the fruit is not half the common size and scarcely eatable, being 

 harsh and gritty, and having a hard core. I have come to this conclusion 

 . — ^that independent of the improved size and flavour upon such stocks 

 as the above mentioned^ I think a harsh tart Apple wUl be much 

 improved in flavour if grafted upon a stock of a milder sort, and a soft 

 vapid one on a Crab, while a late austere Apple double-worked upon a 

 luscious early Apple would be improved both in flavour and earHness. 

 The same wiU apply to Pears, as the late or gritty Pears might be much 

 improved in flavour and time of ripening by double-working on the 

 Jargonelle and other early buttery or melting Pears. I have budded 

 Peaches and Nectarines on the Moorpark Apricot, which greatly 

 improved them in size and flavour. Would not, then, some of the late 

 Peaches be much improved and come earlier into season, by being 

 worked upon Apricots ? " It may be added that D'Albret regards the 

 productiveness, fragrance, and succulence of fruits to be greatly 

 influenced by the stock on which they are worked. 



It is moreover certain that the quality of a stock is affected, 

 in some cases at least, by the scion. Old writers on gardening 

 assert that if you bud a yellow variegated Jasmine on a green 

 one, the whole stock wiU become variegated ; this is denied by 

 Duhamel, who misunderstood the nature of the experiment, 

 imagining it to relate to the colour of the flowers, and not of 

 the leaves. That the colour of the leaves of a stock is affected 

 by the scion has been demonstrated. The late Wm. Anderson, 

 of the Physic Garden, Chelsea, budded the variegated white 

 Jasmine upon one branch of a fine plant of the revolute 



