10 April. 1919.] 



Tlie Flax Industry. 



2^9 



few iuclies apart on a grass paddock, the heads of all straw lying in 

 the same direction. 



Though itermed " dew retting," the dew, rain, and sunshine all play 

 a part in the process. The length of time the straw is left out varies 

 considerably, hut is usually five or six weeks, according to weather 

 conditions. To insure even retting the flax has to be turned once or 

 twice during that time. This is readily done by commencing with the 

 outside row, and pushing the end of a long slender rod under the straw 

 just below the heads to a distance of 3 or 4 feet, then lifting the straw 

 and turning it right over with the heads pointing the opposite direc- 

 tion, the second row being turned so as to lay on the ground from which 

 the first has been removed. 



Flax Breaking. 



The success or otherwise of a scutch mill depends largely on the 

 straw being correctly retted, for both under- or over-retting mean much 

 loss of time and material. Retting is a process of decomposition, 

 which must proceed far enough to destroy the gummy matter 

 holding the fibre to the woody portion so as to allow the latter to be 

 fairly readily, but not too easily, beaten from the former. If 

 allowed to go beyond this stage, the woody material could be more 

 easily bnished off, but the fibre would lose strength, and, if left long 

 enough, become valueless. 



When sufiiciently retted the straw is picked up, tied in bundles, and, 

 if not quite dry enough, stood in stooks and then stacked until ready for 

 rhe breaker. 



