. Biggle orchard book : fruit and orchard gleanings from bough to basket. Fruit-culture. 26 BIGGLE ORCHARD BOOK edges of the bark of the inserted bud. For this reasoi the bud should be inserted as soon as cut from its twig and before it has had time to dry out. The bud should also be full, plump and well matured, and cut from wood of the current season's growth. The stock should be in active growth so that the bark will slip easily. In cutting the bud a sharp knife is required,. CUTTING A BUD FROM A BUD STICK T-SHAPED INCISION IN STOCK RAISE THE BARK, THUS AND INSERT THIS BUD THEN TIE IT IN PL
. Biggle orchard book : fruit and orchard gleanings from bough to basket. Fruit-culture. 26 BIGGLE ORCHARD BOOK edges of the bark of the inserted bud. For this reasoi the bud should be inserted as soon as cut from its twig and before it has had time to dry out. The bud should also be full, plump and well matured, and cut from wood of the current season's growth. The stock should be in active growth so that the bark will slip easily. In cutting the bud a sharp knife is required,. CUTTING A BUD FROM A BUD STICK T-SHAPED INCISION IN STOCK RAISE THE BARK, THUS AND INSERT THIS BUD THEN TIE IT IN PLACE NEXT SEASON CUT AWAY THE STOCK, THUS BUDDING : FROM A TO Z as a clean, smooth cut is desirable. The knife is inserted a half inch below and brought out the same distance above, shaving out a small wedge of wood under the bud along with the bark. This wedge is no hindrance to the union and should not be removed. The leaf is always clipped off. To insert bud, make a T-shaped incision just through the bark of stock, as shown in the illustra- tion. Raise the hark carefully without breaking it. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Biggle, Jacob. Philadelphia : W. Atkinson Co.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfruitculture, bookyea
