In performing the operation of budding, the following rules may be observed: Take the twig from which the buds are to be removed, in the left hand, with the small end pointing under the left arm; insert the knife-blade half an inch, or a little more, below the bud, cutting through the bark and a little into the wood; pass the knife under the bud, and bring it out about the same distance above it, taking off the bud with the bark, and a thin slice of wood attached, as at _c_, Fig. 4. Then, if using the Yankee budding knife, or one of similar form, let the forefinger clasp the lower part of the blade, make the horizontal incision in the stock first, and from this an incision downward about an inch long,--or it may be twice this length without doing any harm,--being careful not to cut too deep. Lift up the edge of the bark by passing the back of the end of the blade (without removing it) up to the horizontal incision. Lift the bark on the other side in the same manner, the two incisions making a wound in the stock resembling the letter T, as shown in Fig. 5. If other forms of budding knives are used, the thin end of the ivory handle is thrust under the bark, raising it sufficiently to admit the bud. The budder holds the bud between the thumb and forefinger of his left hand while making the incision in the stock; and as the knife leaves it he places the lower point of the bark attached to the bud under the bark of the stock before this falls back into place, and thrusts it down into position. If the upper end of the bark attached to the bud does not pass completely under the bark of the stock, it must be cut across, so as to allow that which remains with the bud to fall into place and rest firmly on the wood of the stock, as shown in Fig. 6.