174 PROCESS OF GROWING AND PREPARING FLAX. 



process, since the flax could not stand being transported so far, 

 while yet green. Moreover, the water of the Lys is said to be less 

 suitable for rotting' the flax in its green state. 



The Lys is navigable on French territory ; it forms the border 

 from Armentieres to Meencn, enters Belgium entirely below Mee- 

 nen, and is distinguished for its slow and uniform current and clear 

 water. Rotting may be done there during the whole summer, 

 without apprehension that the water may be turbid by freshets, or 

 that freshets may occur. The rotting time commences there in the 

 middle of May and lasts to the end of October. As much as three 

 or four weeks before this time, the people begin to transport flax 

 thither, and lay it in heaps, until the water has attained a neces- 

 sary clearness and warmth. The rotting is done in boxes or lath 

 partitions, of 12 to 15 feet in length, 10 to 12 feet in width, and 3 

 feet in height. A rail frame, strong enough to nail the laths to it, 

 forms the bottom of the box ; the laths are fastened 4 inches apart 

 from each other. The side walls are formed also of laths, and the 

 fourth side or wall of the same is not closed before the flax is put 

 in. Several days before being put in the boxes, the flax heaps are 

 taken apart, and the water-bundles are made. In making these 

 bundles, the flax is assorted again, separately, the shorter from 

 the longer, and laying apart that wliich is thought to require rot- 

 ting longer than usually. Dust and leaves are carefully shaken 

 off. The water-bundles, from 9 to 12 inches in diameter, in which 

 head and root ends are yet put together alternately by the handful, 

 are tied with three straw ropes. In putting in the flax, one man 

 stands in the box, and puts the bundles in upright, close to each 

 other, so that 180 to 200 bundles go in every box, whose bottom 

 and sides are covered witli a thin layer of straw beforehand. This 

 layer of straw, and a close packing of the flax, are necessary, lest 

 the water flow through too fast, and some slime from the outside 

 may penetrate between the flax. It is necessary to prohibit the 

 sudden removal of the gum particles of the flax, whereby the fer- 

 mentation is rendered more uniform and complete. When the box 

 is filled, it is launched from the poles on which it rested hitherto, 

 and drawn, by means of a rope, to the place of its destination, at 

 the shore, and there fastened ; the opening at the top is then cov- 

 ered with straw, and boards over this, and burdened with stones, 

 but the water must not flow over the box. Afterwards, when the 

 box begins to sink in consequence of increased fermentation, some 



