
THE FLAX PLANT. 285 
plant-like taste of the flax. Contrary to what has been stated in some reports 
on this subject, the liquid I found, at the conclusion of the process, yields 
nearly a trace of acetic acid, and in numerous experiments no trace of the 
evolution of sulphuretted hydrogen could be detected at any stage of the fer- 
mentation. When the flax is allowed to remain in the vats after the usual 
time, a new series of changes, and a fresh and rapid extrication of gas, take 
place. I have made, during the last three years, numerous experiments 
with respect to the composition of the steep-water from several establish- 
ments, and also from the common steep-pools, which afforded me some inter- 
esting results, and satisfied me that the fermentation which is induced by 
steeping flax in water resembles the so-called butyric acid fermentation, 
merely traces of acetic acid, and invariably large quantities of butyric acid, 
having been detected in every case. In fact, the fragrant butyric ether, so 
extensively employed in the preparation of pine-apple rum, and in flavouring 
confectionery, might readily be obtained in large quantities from the stinking 
waters of the flax-pool. _ 
Gconomy of the Flax Water.—With regard to the refuse waters of the vats, 
some years ago, upon the opening of Mr. Schenck’s establishment in Belfast, 
I made an analysis of the water in which the flax had been steeped, which 
confirmed the conclusions to which I had been conducted, from my examina- 
tions of the waters of the country steep-ponds, that an opinion which had 
been promulgated by scientific authority, of the possibility of restoring to the 
fields of the farmer all the ingredients abstracted from the soil during the 
growth of the flax, by means of the steep-water and other refuse parts of the 
plant, was not, even supposing that these matters could be ceconomically 
employed as manure, which is impossible, supported by investigations with 
respect to the amount of fertilizing ingredients which they contained. 
Chemistry is, I conceive, contributing in no small degree to the progress 
of agricultural knowledge. It has even already introduced greater ceconomy 
into many departments of the farmer's business, and has opened up to him 
new sources of fertilizing agents. Sut in some cases it is to be feared that 
the chemist has himself raised obstacles to the reception of agricultural 
science by the practical agriculturist, by proposals which, though capable of 
being carried out in the laboratory, are totally inapplicable in the great 
operations of the husbandman. 
To ascertain exactly the effect produced by steeping, and the composition 
of the steep-water, I obtained from the works at Cregagh a sample of flax- 
_ straw unsteeped, a portion of steeped straw taken from the same lot, and a 
gallon of the steep-water taken from the vat immediately after the removal 
of the flax. The composition of the ash obtained by burning the extract of 
the steep-water, and the samples of the straw, is given in the Table. The 
spring-water employed at the works is moderately hard, indicating, on Dr. 
Clarke’s scale, § degrees. It was not considered necessary to deduct the in- 
gredients supplied in it, as these would add but little to its fertilizing value. 
An imperial gallon of the liquid of the vat was found to contain, in grains 
and tenths,— 
Organic matters ............... 136°7 
Inorganic matters ............... 131*4 
Total solid matters ...... 268'1 
