74: GENERAL PRINCIPLES. 



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to remain ; if it parts freely, it should be taken ont, but in 

 doing so the root of the bud must be carefully preserved, 

 for if it comes out with the wood, the bud is useless. The 

 root of the bud, as it is termed, is a small portion of wood 

 in the hollow part of the inside of the bud. Fig. 64 is a 

 good bud. A, root of bud, root of leaf. Fig. 65 is im- 

 perfect, the roots of leaf and bud both out. A smooth 

 place on the stock, clear of branches, is then chosen, 

 where two incisions are made to the depth of the bark, one 

 across the end of the other, so as to form a T, fig. 67; the 

 bark on the two edges of the perpendicular cut is raised 

 (fig. 68) with the smooth ivory handle of the budding 

 knife, and the bud is inserted between them (fig. 69) ; the 

 upper end of the bark attached to the bud is cut square, 

 to fit to the horizontal cut on the stock, the bass string is 

 then wound around tightly, commencing at the bottom, 

 and covering every part of the incision, leaving the bud 

 Itself, and the leaf-stalk, uncovered (fig. 70), the string is 

 fastened above the horizontal cut, and the work is done. 

 The success of the operation, as far as its execution is con- 

 cerned, depends, in a great measure, on smooth cuts, an 

 exact Jit of the hud to the incision made for it, secure, 

 close tying, that will conipletely exclude' air and rain wa- 

 ter, and the quick performance of the whole. The inser- 

 tion of a bud should not, in any case, occupy more than a 

 minute 'y ordinary practised budders will set two in that 

 time, and often two hundred in an hour with a person to 

 tie. Where the stocks and buds work well, two thousand 

 is not an uncommon day's work in our nurseries, especially 

 of cherries, peaches, and apples. 



"Where only a few buds are to be set, a cool, moist day 

 or evening should be selected, as they will be more cer- 

 tain of success than if inserted during the middle of a hot, 

 dry day. 



The chief difficulty experienced by beginners in ^ud- 



