April 2, 1.908.] Agricultural Gazette of N.S.TF. 30.7 



The latter iiu'thod is aht» one essentially of fermentation. The great mass of 

 flax fibre of the world is produced by the nntural fermentation method. Up 

 to the present, chemical methods liave been found too costly, and the quality 

 of fibre produced has not been satisfactory. Some very pretty types of fibre 

 have at times been freed by chemical means, but large plants for such work 

 are not as yet successful. The various chemical methods used up to the 

 present time result in bleached fibres, to which the trade is unaccustomed, 

 preferring the raw fibre colour. Nearly all of the tlax fibre thus far produced 

 by chemical methods feels harsh, and lacks the strength and durability of 

 either the dew-retted or water-retted flax. 



In some of the fibre districts of Russia the peasants use a combination of 

 shallow pool and dew retting. They commence the work in the fall as soon 

 as the seed can be removed, wetting the straw once by immersion in some 

 shallow pool for a period of one to three weeks, weighting it down by the 

 use of logs or stones. The straw is then removed direct to some grassy 

 meadow and spread in thin swathes for drying and dew retting. The chief 

 reason for the dark colour of the great bulk of the raw fibre produced by the 

 Russian peasantr}' is the carelessness with which they carry out their 

 processes, as they often allow the straw to remain either too long in the pool 

 or too long on the grass, letting it rot rather than ret. 



Another process seen in practice in Russia was a modified pool or pit method. 

 It is there referred to as American, the natives stating that it was^ 

 introduced by a very bright American. This belief, however, could not be 

 confirmed. Very fine results are obtained by this method. The straw is 

 stacked until May, and is then immersed in deep pits or pools encased in 

 heavy planking or logs capable of holding many tons of straw in bundles. The 

 retting processes are continued through the summer months. In an instance 

 seen by the writer, the pits were placed uj^on a hillside in such a manner 

 that the water from the spring above was allowed to pass through a series of 

 pipes from one pit to another ; and, as there is an automatic arrangement 

 governing the inflow and outflow of the water, the temperature of the 

 fermenting straw and surrounding water can there be kept at a very regular 

 point. When the straw is first put in and the water is turned on, the 

 temperature rapidly rises, but it is not allowed to go above, approximately, 

 110° F. 



An outline of this process may be indicated by the following steps : — (!)• 

 The bundles of straw are placed in the pit and wet up for a period of 

 twenty-six hours ; (2) the water is then turned off and the mass of straw is 

 allowed to heat for thirty-six to forty-eight hours, care being taken that the 

 temperature does not rise above 110^ F. ; (3) the water is turned on agnin 

 for sufficient refreshing to keep the temperature down, the straw being 

 allowefl to remain from one to three weeks, accoi'ding to the progress of 

 retting ; (-4) the straw is next spread out in swathes upon the grrtss to dry 

 and dew ret for a period ranging from one to three weeks, according to the- 

 conditions observed ; (5) after proper drying the straw is placed in bundles- 

 and stacked dry. 



