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Wisconsin State Horticultural Society / The Wisconsin horticulturist: issued monthly, under the management of the Wisconsin State Horticultural Society for the purpose of disseminating the horticultural information collected through the agency of the society
Vol. I, No. 5 (July 1896)

A lesson in budding,   pp. 29-31 PDF (586.3 KB)


Page 30


THE WISCONSIN HORTICULTURIST.
vent theui from withering in the least, they are trimmed at
once and rolled in a damp cloth.  The trimming consists in
cutting off the leaves, leaving a short bit of the leaf-stem
(petiole) attached to the branch to serve as a handle while in-
serting the bud. The trees to be budded, which are called
stocks. are ull-allk seedlings of one or two season's geowth,
thojg-h with Marianna pllunl stocks, which are now  quite
largely used in propagating the plulm in some sections, the
stocks are grown from cuttings.
The lower branches of the stock art cut oft up to three
inche(s or more from the ground and a smooth place is se-
STU DENTS 111DI)iNOi TREES.
lecte(d for the bud.-usuallv on the northeast side of the stock,
as that is the part least exposed to the snill. With the bud-
dilng knife, whie iliial be purchased of most of our extensive
seedsinen. a T-shaped cut is niade on the stock, just deep
enoilglh to reach through the bark and about two inches above
the ground. Then a bud is cut from the bud-stick bv insert-
ing the knife blade about one-fourth of an inch above the
toll of the bud. at such an augle that the back of the blade
nearly touches the bark of the stock. The right-hand stu-
delnt in the picture is in the act of cutting a bud. The blade'
is passed down just behind the bud, being inserted deep
enough so as to touch the wood, but not deep enough to re-
3()


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