. Orcharding. Fruit-culture. Fig. 3. — Tongue grafting: a, the stock prepared to receive the scion; &, the scion cut to fit the stock; c, the union of the finished graft, showing the interlocking of the tongues of stock and scion and the method of wrap- ping with string. stock, use a sharp knife and begin the cut at the crown, , soil line. The cut should be an upward sloping one with a smooth, even surface about if inches long. Set the knife on the sloping surface about one-fourth inch from the upper end and cut the tongue. The tongue is made by cutting back toward the base of the slop
. Orcharding. Fruit-culture. Fig. 3. — Tongue grafting: a, the stock prepared to receive the scion; &, the scion cut to fit the stock; c, the union of the finished graft, showing the interlocking of the tongues of stock and scion and the method of wrap- ping with string. stock, use a sharp knife and begin the cut at the crown, , soil line. The cut should be an upward sloping one with a smooth, even surface about if inches long. Set the knife on the sloping surface about one-fourth inch from the upper end and cut the tongue. The tongue is made by cutting back toward the base of the sloping cut to a distance of about 1. 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 Massachusetts. Dept. of Agriculture. Boston, Wright & Potter printing company, state printers
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectfruitculture, bookyea
