Budding is the art of multiplying plants by causing the leaf-bud of one species or variety to grow upon the branch of another. The operation consists in shaving off a leaf-bud, with a portion of the wood beneath it, which portion is afterwards removed by a sudden jerk of the operator's finger and thumb, aided by the budding-knife. An incision in the bark of the stock is then made in the form of a T; the two side lips are pushed aside, the bud is thrust between the bark and the wood, the upper end of its bark is cut to a level with the cross arm of the T, and the whole is bound up with worsted or other soft fastening, the point of the bud being left exposed.
In performing the operation, a knife with a thin flat handle and a blade with a peculiar edge is required. The bud must be fully formed; the bark of the stock must separate readily from the wood below it; and young branches should always be chosen, as having beneath the bark the largest quantity of cambium or viscid matter out of which tissue is formed. The maturer shoots of the year in which the operation is performed are the best. The autumn is the best time for budding, though it may also be practised in the spring. Research Budding
Apple (Pyrus Malus), is the fruit of a well-known tree of the natural order Rosaceae, or the tree itself. The apple belongs to the temperate regions of the globe, over which it is almost universally spread and cultivated. The tree attains a moderate height, with spreading branches; the leaf is ovate; and the flowers are produced from the wood of the former year, but more generally from very short shoots or spurs from wood of two years' growth. The original of all the varieties of the cultivated apple is the wild crab, which has a small and extremely sour fruit, and is a native of most of the countries of Europe. The apple was probably introduced into Britain by the Romans, and there are now six thousand recorded varieties of English apple, divided into three categories: eating, cooking and cider.
To the facility of multiplying varieties by grafting is to be ascribed the amazing extension of the sorts of apples. Many of the more marked varieties are known by general names, as pippins, codlins, rennets, etc. Apples for the table are characterized by a firm juicy pulp, a sweetish acid flavour, regular form, and beautiful colouring; those for cooking by the property of forming by the aid of heat into a pulpy mass of equal consistency, as also by their large size and keeping properties; apples for cider must have a considerable degree of astringency, with richness of juice. The propagation of apple-trees is accomplished by seeds, cuttings, suckers, layers, budding, or grafting, the last being almost the universal practice. The tree thrives best in a rich deep loam or marshy clay, but will thrive in any soil provided it is not too wet or too dry. The wood of the apple-tree or the common crab is hard, close-grained, and often richly coloured, and is suitable for turning and cabinet work. The fermented juice (verjuice) of the crab is employed in cookery and medicine. Apples are largely imported into Great Britain from the Continent and the United States and Canada. The designation apple, with various modifying words, is applied to a number of fruits having nothing in common with the apple proper, as alligator-apple, love-apple, etc Research Apple
Coelentera (Coelenterata) are a sub-kingdom of animals, including those whose alimentarycanal communicates freely with the general cavity of the body ('the somatic cavity'). The body is essentially composed of two layers or membranes, an outer layer or 'ectoderm' and an inner layer or 'endoderm.' No circulatory organs exist, and in most there are no traces of a nervous system. Peculiar stinging organs or 'thread-cells' are usually, if not always, present, and in most cases there is a radiate or starlike arrangement of the organs, which is especially perceptible in the tentacles, which are in most instances placed round the mouth. Distinct reproductive organs exist in all, but multiplication also takes place by fission and budding. The Coelentera are divided into two great sections, the Actinozoa and the Hydrozoa, and include the medusas, corals, sea-anemones, etc. They are nearly all marine animals. Research Coelentera
Hydrozoa is a class of animals of the sub-kingdom Coelenterata, in which the walls of the body inclose a simple undivided cavity which acts both as a body cavity and a digestive cavity. The body is essentially composed of two layers, an outer layer or ectoderm and an inner or entoderm. Reproductive organs are developed as external processes of the body-wall, but reproduction also takes place by fission.
The Hydrozoa are all aquatic and almost all marine. The fresh-water hydra is a very good type of the class. The body is quite soft, and when fully contracted appears like a particle of matter resting on the surface of a plant or stone; but when expanded it shows a long slender body of a bright green or light-brown colour. One end of the body develops into a number of long slender tentacles, within which, near their bases, the mouth of the animal is found. This is the distal or free-growing end.
The other and more slowly growing end is known as the proximal, and ends in a kind of disc or foot by which the hydra attaches itself to objects. The body is hollow from one end to the other. It is mainly found in semi-stagnant waters, where, hanging from its foot-disc, with its long tentacles expanded, it seizes on the small crustaceans or other suitable prey which comes in contact with it. Its tentacles have a stinging power which soon paralyses its prey. Under favourable conditions one or more hydras are usually found attached to the parent form. Such are produced by a process of budding from the parent. Each of these ultimately separates from the parent stem and becomes an independent hydra.
The Hydrozoa were divided by Professor Nicholson into six sub-classes: the Hydroida, the Siphonophora, the Lucernarida, the Graptolitoidea, the Hydrocorallinse, and the Stromatoporoidea. Research Hydrozoa
Budding yeasts are true fungi of the phylum Ascomycetes, class Hemiascomycetes. The true yeasts comprise the family Saccharomycetes, which has but one genusSaccharomyces, but includes at least ten species. The classification of yeasts is a specialized field using cell, ascospore, and colony characteristics for distinguishing genera, and physiological characteristics - particularly the ability to ferment individual sugars - to identify species. Yeasts are heterotrophic, lack chlorophyll, and are characterized by a wide dispersion of natural habitats. Common on plant leaves and flowers, yeasts are also found on the skin surfaces and in the intestinal tracts of warm-blooded animals, where they may live symbiotically or as parasites. In women, who are pregnant or taking antibiotics, an infection of the vagina and vulva caused by a yeast like fungus Candida albicans, is common. Yeasts are also found in soil and saltwater, where they contribute to the decomposition of plant and algal matter.
Yeasts multiply as single cells that divide by budding or direct division, or they may grow as simple irregular filaments. In sexual reproduction most yeasts form asci, which contain up to eight haploid ascospores. These ascospores may fuse with adjoining nuclei and multiply through vegetative division or, as with certain yeasts, fuse with other ascospores. The most well-known and commercially significant yeasts are the related species and strains of Saccharomyces cerevisiae. These organisms have long been utilized to ferment the sugars of rice, wheat, barley, and corn to produce alcoholic beverages and in the baking industry to expand, or raise, dough. Saccharomyces cerevisiae is commonly used as baker's yeast and for some types of fermentation. Yeast is often taken as a vitamin supplement because it is 50 percent protein and is a rich source of B vitamins, niacin, and folic acid. The yeast's function in baking is to ferment sugarspresent in the flour or added to the dough. This fermentation gives off carbon dioxide and ethanol. The carbon dioxide is trapped within tiny bubbles and results in the dough expanding, or rising. Research Yeast
Abbreviations
Research Budding
