I've been neglecting my set of photos at my website below. If anyone wants to see my old citrus photos please click the one below:
http://community.webshots.com/user/bencelest
I will update them for 2006 photos.

Hell Benny. Next time I need some budwood I'm just going to sneak into your backyard at night and steal some

Heck, Laaz, you don't have to do that.
I can be easily bribe.
I see your logo is a corona. That's my weakest point.
Just show me a couple and you can have all you want.
Look at Joe, he showed me a couple of homemade wine and he got anything he asked for from my yard.

uh-oh, oh-oh..........
It is fastly creeping to 2,000 mark.
Yippeeeeyyyy!!!! Yay!!!

Joe:
I was checking the past threads and came up with is chip budding download by Dale Richard. It looks interesting and appears to be easier than the regular budding method we are using.
Please check this out and see what you think>

http://translate.google.com/translate?hl=en&sl=es&u=http://www.jardin-mundani.com/empelts/Xip-mallorquin.htm&prev=/search%3Fq%3Dhttp://www.jardin-mundani.com/empelts/Xip-mallorquin.htm%26hl%3Den%26lr%3D%26sa%3DG

It's OK Joe.
I just tried it this morning perhaps about 5 times in my citrus.
I am sold to this method if it will take just like T-budding.
All I have to do is wait and see.

To me, this is so much easier to do than inverted or regular T-budding .
If this will take I amgoing to do a lot more.
No more broken barks or slipping knife. And the cambium seems to have more surface area touching the cambium of the donor tree. All I have to do is make the cut longer maybe 1 inch long and it is just as easy to place it in place.

On regular T-budding this is going to be very difficult to do.

Benny, it has lower success rate, like around 65%, but the only best option when the barks are not slipping. I actually find it harder to do to exactly match out and align the cambiums. If you have a higher success rate than I do, you will have to show me your style of chip budding. The chip budding is easier to do on apples and pears. But for citruses, chip budding is harder for me, and has lower success rates for now, so haven't done it since my long bygone trials.

Benny we will have to get together for some Coronas if I can make the citrus tour.

Or in English:

http://www.jardin-mundani.com/English/GRAFTS/Escutcheon-majorcan.htm

There was an English flag on the Mundani Botanical Garden home page.

Laaz: It's a date.
And perhaps we can talked Joe of bringing his infamous wine (samples) I saw in his garage and kitchen. And I mean lots of it.
(Just kidding)
Tomm:
Thank you very much. The english version helps a lot. But I can more or less know what it was saying.

Joe:
Very good news!
This morning I T-bud some more of my Kinnow (not Kishu) and your Clemenule from Spain and I just got an Email from Mr. Childers regarding the advantage of harvesting the citrus fruits as soon as possible once they are ripe. He states the fact that ripe fruits left on the tree give out a hormone preventing the trees from growing and let the plant stays dormant.
So yesterday I was debating the two fruits I left on the tree that have still a tint of green on them. Others, I snipped them all , big and small. It is still flowering and I removed them too.

This morning I was staring at the fruit . It is just like a Corona beer right in front of me.My thought was to let it ripen more for a few days before I cut it. But this morning I can't help myself.
It is my weakest point.
bUt by god, it is the most amazing taste I can have. I can't help but tell you this.
It tastes so sweet. Better than Honey and Dancy. It rivals the taste of Kishu except this one is bigger and much easy to peel. Almost a tad easy as the Satsuma.
I recommend this highly to grow for everybody.
Thank you so much Joe for giving me that diamond.

Benny, you're welcome. Note that clemenules are not currently sold in retail nurseries. It is also the best selling clementine the world over. But knowing that it is sweet even in maritime climates, I can only drool and wait for my tiny flower buds! But have grafted it on my algerian clementine last year, and that clemenule branch is loaded with flower buds, and the algerian is 5 years old, so perhaps I will even have a better tasting fruit than yours! Only time will tell, but I would love to taste whatever you will have next year.

Actually, citrus fruits are partially climacteric, meaning that to a certain extent will continue their ripening process even after you harvest them off a tree.

One of the first parent of citrus, called the Citron, actually have that property. You harvest it green but of proper size and firmness, then it will ripen on its own, turn to yellow after so many days. Biblical people have used this ritual to achieve the best aroma, in what is now called the Etrog, a type of citron.

So If you harvest the fruit, that is already orange or mature, then let it sit some more before you consume it, it will continue to sweeten. But if you harvest it when it is young, it will not have the chance to ripen at all, only shrivel or rot away. That's why I call these partially climacteric. Avocadoes and bananas on the other hand are fully climacteric.

The two-thousandth viewer. Ta-dah!!!!

Omg!!! It's amazing is it not!
And you beat me to it!!! Joe.
Hey, Babyblue, do I have a reward?
I'll accept a couple of Coronas.
Benny

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