Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/159

 portion of the shoot, and, after cutting off the foliage, wrap them up in damp moss, 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 another incision, as shown in Fig. 21. 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 operation. In two weeks the suction.

In two weeks the success or failure will be known, when the bandages must be loosened, though not entirely taken away. From July to the middle of September budding 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 indication 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 nourishment. 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