FRUITS. 



153 



portion of the shoot and, after cutting off the foliage, wrap 

 them up in dampjnoss, a few large leaves, or wet paper, when 

 they may be kept for three or four days. In applying the bud 

 to the stock, an incision is to be made lengthwise through the 

 bark (but not so as to injure the wood), about an inch in 

 length ; and this is to be diagonally crossed at the top by an- 

 other incision, as shown in Fig. 2 1 . The thin ivory handle, 

 or back of the knife, should then be used to raise the bark, 

 as shown in Fig. 22, and the shield inserted within, gently 

 pressing it to the bottom of the perpendicular incision. When 

 it is properly placed, the portion of it above the diagonal cross 

 should be cut off, as in Fig. 23, and great care should be taken 

 that the bud is in close contact with the wood of the stock. 

 When this is done, bind it up with damp matting, or cotton 

 twist, all except the bud, (see Fig. 24.) which must be left 

 free to the air, but protected from the powerful action of the 

 sun or wet, either of which would defeat the whole opera- 



tion. In two weeks the sue- pig. 23. Fig. 24. 



cess or failure will be known, 

 when the bandages must be 

 loosened, though not entirely 

 taken away. From July to 

 the middle of September bud- 

 ding may be done, choosing 

 always cloudy weather, or a 

 few days after a heavy rain ; 

 but, for limited operations, 

 any evening may be chosen, 

 always following the indica- 

 tion of the free parting of the 

 wood from the bark ; for if the bark does not rise with facility, 

 the buds are liable to perish for want of a due supply of nour- 

 ishment. The buds should always be selected from vigorous 

 young wood, that has nearly done growing. Cut off the 

 leaves, allowing about half an inch of the footstalk to remain 



