247 



fibre becomes softened, and consequent!)', weakened, whereas, on tbe 

 other side, if the steeping is not sufficiently prolonged, the boon contin- 

 ues too adhesive to the fibre, and, consequently, creates waste and trouble 

 in the next, or "scutching" operation. As the fermentation is found to 

 proceed better in the absence of light, the ponds should be of such a size 

 as to be easily covered over with straw and sods for its exclusion ; upon 

 this covering a weight of stores capable of easy augmentation or dimin- 

 ution should be laid, in order to keep the flax entirely under water, for 

 if any part rises above, it will become discolored, and, consequently, 

 spoiled ; and as the buoyancy of the flax varies at difterent stages of the 

 fermentation, this weight will require to be regulated, so that while 

 always sufficient to answer its original purpose, it should at no time cause 

 undue compression. When the operation has arrived at muturity, the 

 bundles must be carefully lifted out of the ponds, and placed in a verti- 

 cal position, so that the water will drain ofi", when they should be united, 

 and the flax spread upon the grass. 



In dew retting the same efl'ects, or nearly so, are produced by. leaving 

 the flax spread upon the ground exposed to the weather for some weeks ; 

 but this mode occupies a longer time, the fibre is less solid, and is often 

 injured by unfavorable weather. 



Whether water or dew retted, the flax will require the operation of 

 "grassing," which consists in opening and spreading out the bundles thin- 

 ly upon the grass land, where it should remain from one to two weeks, 

 whereby the boon is rendered still more brittle. When well dried, the 

 flax must be tied up in convenient-sized bundles, and the greatest care 

 must be taken to keep the root ends even Avith each other. If this be 

 neglected, the flax is what is termed "badly handled," and wastes con- 

 siderably more in the subsequent operations. 



A much more scientific mode of retting has recen+ly been introduced 

 into this country by an American gentleman, a Mr. Schenck, who, in a 

 comparatively few hours, by aid of artificial heat, has succeeded in ret- 

 ting flax sufficiently. As this improved method is now being rapidly ex- 

 tended, under the auspices, not only of private capitalists, but also of 

 public companies, the following description of it, taken from the last re- 

 port of the Royal British Flax Association, may be of interest: 



"Mr. Schenck's method consists essentially in the employment of hot 

 "water. It is strongly recommended by the Royal Belfast Flax Society, 

 "and has been long enough in operation to warrant the publication of 



