THE SCHOOL GARDEN.

Press, Volume LXIII, Issue 18926, 15 February 1927, Page 7

THE SCHOOL GARDEN.

;Rt Gladiu;.)

The propagation of fruit and rose trees by budding. It must again be repeated that no time must be lost now in getting pip, stone, and rose stocks budded. In several districts where soil is light and shingly the sap has ceased flowing owing to the exceptionally dry weather. Cultivation and thorough watering will keep it moving. It is useless attempting the work if the bark does not lift freely from the wood. It is advisable to plant now plum, praeh, or apricot stones to serve as stocks for next season or stratify and plant out in July. Either can be used as a stock for the other, but pip fruits must be worked on pip stocks. The,-fol-lowing details if followed, will ensure succes.-: •Stocks should be worked as early in February as possible. A keen edge on knife for removing buds is a necessity. Raffia for binding—if none in stock, apply at once to office. Choose bud siticks from shoots of this season's growth. Cut off at once all leaves and the few top unripe buds and wrap in wet eloth till ready to use. Leave about half an inch of petiole ;On to serve as a handle. To prepare stock for bud, clear n place on stem (closi: to ground for rosos nine to fifteen inches up for fruit trees. Make a half inch horizontal incision through the then about one and a half inches lower insert knife blade and draw it up to meet cross cut thus making a T incision. Before drawing blade, twist it right and left so as to raise the bark, then enter the back rounded point of blade and gently push it down both sides of the incision, raising bark but very slightly. Next take the bud stick in the left* hand, buds pointing upwards. Half an inch below the petiole cut throughthe bark and into the wood but a very little way, place the right thumb below the bud, and at thfe same time insert the blade half an inch above, and cut out the bud, retaining th# half inch of bark above and below, and also the thin splinter .of wood attached. The bud thus removed will be held between tho thumb and the knife blade. With the left hand seize the bud by the leaf stalk, then with the sharp end of the blade, handle pointing to the ground, raise the bark on tho stock, side first,' insfert the bud about an eighth of an inch, raise .tho right side and let it fall on the bud, which will thus be held in position, and may then be pushed down under the bark its full length. In doing so, press the lenf stock towards the stem. Tio firmly, covering the whole cut surface, care being taken not to. cover the bud or tio down the leaf, stock. On the apple, bud the apple only. On the pear or quince, the pear. On the plum may be budded a plum, peach, apricot, or nectarine. Bud sticks may be preserved for several days if kept wrapped in damp material. Note.—The part of the budded Btock should' be cut off about half an inch above the top inserted bud any time from.; May to August and all the stock buds" kept rubbed off during growing season.