Prune the top shoot back to one or 
two spurs containing two buds each. 
Then plant the rootings in the vine- 
yard. Allow about 3 inches of the 
original stock to protrude above 
ground; the vinifera bud chip will 
be inserted in this original stock. 
BUD STICKS 
From the current season’s grow- 
ing shoots, cut sticks containing 
mature buds. The buds are mature 
if both the buds and the wood are 
brown. 
Be sure the scion mother plant— 
the variety you wish to propagate— 
is free of virus diseases. And 
since grape mutations (sports) are 
known to occur, cut the sticks from 
vines bearing fruit and foliage 
characteristic of the desired vinif- 
era variety. 
It is best to cut fresh bud sticks 
as they are needed. Protect them 
from drying by immersing them in 
water, wrapping them in damp 
cloth or burlap, or placing them in 
plastic bags. 
If bud sticks cannot be used im- 
mediately, they can be stored in a 
refrigerator for several months un- 
til needed. Wrap them in damp 
cloth, place them in a freezer bag, 
and store them at temperatures just 
above freezing. 
WHEN TO CHIP BUD 
Chip bud when the vines are ac- 
tively growing. The best time is 
during late summer or early fall. 
Earlier summer budding is unde- 
sirable because the buds frequently 
begin growth immediately and then 
fail to mature enough to withstand 
the winter cold. 
Budding in early spring as the 
vines start growth in their second 
season is nearly as successful as 
early-fall budding. Earlier chip 
bud failures may be rebudded at 
this time. Dormant buds may be 
collected in winter and kept in a 
refrigerator at 32° F. until needed. 
Late-spring budding is_ undesir- 
able; delay in budding markedly 
reduces the top growth the first 
season. 
HOW TO CHIP BUD 
Select a smooth spot on the stock 
1 to 2 inches above the soil level. 
This is where the scion bud should 
be inserted. Starting at this spot, 
make an oblique downward cut into 
the stock as illustrated in figure 1. 
Then, 34 to 1 inch above the first 
cut, make another cut, at an acute 
angle, that meets the first cut at its 
lower end. Remove the chip that 
results. 
Repeat this procedure on the bud 
stick. Start the bottom cut just be- 
low a bud. Start the second cut 
above the bud and extend it down- 
ward behind the bud. The chip 
containing the bud and the cut in 
the rootstock should be as near the 
same size as possible. 
Now push the chip bearing the 
bud into the notch on the rootstock. 
Match the cambium layers—the line 
between bark and wood—as closely 
as you can. 
Hold the bud in place by wrap- 
ping it with a rubber budding strip 
or plastic wrap. Start wrapping 
above the bud and work downward. 
