Budding small trees should usually be performed very near the ground, and on a smooth place. Any sharp pocket-knife will do; but a regular budding knife, now for sale in most hardware-stores, is preferable. Cut through the bark in the form of a horizontal crescent (a in the cut). Split the bark down from the cut three fourths of an inch, and, with the ivory-end of the knife, raise the corners and edges of the bark. Select a vigorous shoot of this year's growth, but having buds well matured—select a bud that bids fairest to be a leaf-bud, as blossom-buds will fail—insert the knife half an inch below the bud, and cut upward in a straight line, severing the bark and a thin piece of the wood to one half inch above the bud, and let the knife run out: you then have a bud ready for insertion (c in cut). The English method is to remove the wood from the bud before inserting it; this is attended with danger to the vitality of the bud, and is, therefore, less certain of success, and it is no better when it does succeed. Hence, American authorities favor inserting the bud with the wood remaining. Insert the lower end of this slip between the two edges of the bark, passing the bud down between those edges, until the top of the slip comes below the horizontal cut, and remaining contiguous to it. If the bud slip be too long, after it is sufficiently pressed down, cut off the top so as to make a good fit with the bark above the cut (b in cut). The lower end of the bud will have raised the split bark a little more to make room for itself, and thus will set very close to the stalk. Tie the bud in with a soft ligature; commence at the bottom of the split, and wind closely until the whole wound is covered, leaving only the bud exposed (d in cut). It is more convenient to commence at the top, but it is less certain to confine the slip opposite the bud in close contact with the stalk: this is indispensable to success. We have often seen buds adhere well at the bottom, but stand out from the stalk, and thus be ruined.

      Preparation of Buds.—Take thrifty, vigorous shoots of this year's growth, with well-matured buds; cut off the leaves one half inch from the stalks (e in cut); wrap them in moist moss or grass, or put them in sawdust, or bury them one foot in the ground.

      Bands.—The best yet known is the inside bark of the linden or American basswood. In June, when the bark slips easily, strip it from the tree, remove the coarse outside, immerse the inside bark in water for twenty days; the fibres will then easily separate, and become soft and pliable as satin ribbon. Cut it into convenient lengths, say one foot, and lay them away in a dry state, in which they will keep for years. This will afford good ties for many uses, such as bandages of vegetables for market, &c. Matting that comes around Russia iron and furniture does very well for bands; woollen yarn and candle-wicking are also used; but the bass-bark is best. After ten days the bands should be loosened and retied; then, if the bud is dried, it is spoiled, and the tree should be rebudded in another place; at the end of three weeks, if the bud adheres firmly, remove the band entirely. Better not bud on the south side; it is liable to injury in winter. In the spring, after the swelling of buds, but before the appearance of leaves, cut off the top four inches above the bud; when the bud grows, tie the tender shoot to the stalk (growing bud in cut, f). In July, cut the wood off even with the base of the bud and slanting up smoothly.

       Causes of Failure.—If you insert a blossom-bud you will get no shoot, although the bud may adhere well. If scions cut for buds remain two hours in the sun with the leaves on, in a hot day, they will all be spoiled. The leaves draw the moisture from the bud, and soon ruin it. Cut the leaves off at once. If you use buds from a scion not fully grown, very few of them will live; they must be matured. If the top of the branch selected be growing and very tender, use no buds near the top of it. If in raising the bark to make room for the bud, you injure the soft substance between the bark and the wood, the bud will not adhere. If the bud be not brought in close contact with the stalk and firmly confined there, it will not grow. With reasonable caution on these points, not more than one in fifty need fail.

      Time for Budding.—This varies with the season. In the latitude of central New York, in a dry season, when everything matures early, bud peaches from the 15th to the 25th of August—plums, &c., earlier. In wet and great growing seasons, the first ten days in September are best. Much budding is lost on account of having been done so late as to allow no time for the buds to adhere before the tree stops growing for the season. If budding is performed too early, the stalk grows too much over the bud, and it gums and dies. It is utterly useless to bud when the bark is with difficulty loosened; it is always a failure.

      BUSHES

      The growth of bushes over pastures, along fences, and in the streets, shows a great want of thrift, and an unpardonable carelessness in a farmer. In pastures, so far from being harmless, they take so much from the soil as to materially injure the quality and quantity of the grass. The only truly effectual method of destroying noxious shrubs, is by grubbing them up with a mattock. Frequent cutting of bushes inclining to spread only increases the difficulty, by giving strength and extension to the roots. Cutting bushes thoroughly in August, in a wet season, and applying manure and plaster to promote the growth of grass, will sometimes quite effectually destroy them. Larger trees, as the sweet locust, that are troublesome on account of sprouting out from the roots, when cut down, are effectually killed by girdling two feet from the ground, and allowing to stand one year. The tree, roots, and all, are sure to die.

      BUTTER

      Raising the cream, churning, working, and preserving, are the points in successful butter-making. To raise cream, milk may be set in tin, wood, or cast-iron dishes. The best are iron, tinned over on the inside. Tin is better than wood, only on account of its being more easily kept clean. No one can ever make good butter without keeping everything about the dairy perfectly clean and sweet. Milk should never stand more than three inches deep in the pans, to raise the best and most cream. It should be set in an airy room, containing nothing else. Butter and milk will collect and retain the flavor of any other substance near them, more readily than anything else; hence, milk set in a cellar containing onions, or in a room with new cheese, makes butter highly flavored with those articles.

       Temperature is an important matter. It should be regular, at from fifty to fifty-five degrees of Fahrenheit's thermometer. It is sometimes difficult to be exact in this matter, but come as near it as possible. This can be well regulated in a good cool cellar, into which air can be plentifully admitted at pleasure. Those who are so situated that their milk-house can stand over a spring, with pure water running over its stone floor, are favored. Those who will take pains to lay ice in their milk-rooms, in very warm weather, will find it pay largely in the quality and quantity of their butter. Those who will not follow either of the above directions, must be content to make less butter, and of rather inferior quality, out of the same quantity of milk.

      Skimming should be attended to when the milk has soured just enough to have a little of it curdle on the bottom of the pan. If it should nearly all