104 FLAX CULTURE AND PREPARATION 



the flow was further increased to 4J in. per hour the acidity 

 was reduced to 4*5 milligrams per litre. 



The temperature of the water between April and October 

 normally varies between 50 F. and 75 F. Experience has 

 repeatedly demonstrated that flax rets sooner and better in 

 warm weather and water than in cold up to a given point. 



Without dogmatizing, it is perhaps safe to state that the 

 advantage gained in time from flax retted in water at higher 

 temperatures than the highest normal summer heat of 80 F. 

 is more than neutralized by the maintenance of that high 

 uniform temperature and the probable reduction in quality 

 and yield of fibre. It is therefore most important to try and 

 establish the maximum artificial temperature at which flax 

 can be retted in the least time and simultaneous with the 

 maintenance of the bes^t yield and quality of fibre. 



Under favourable conditions the bacteria not only propagate 

 at an enormous rate during the process of flax retting but the 

 propagation is facilitated when the water is clean, clear, soft, 

 and free from mineral salts in solution, warm, and of a uniform 

 temperature between 60 and 75 F. for pond and river 

 retting generally produces the most satisfactory results. 

 Usually the water used is stagnant, but under favourable 

 conditions and control it may be gradually changed, during 

 the process, without materially reducing the dissolving action of 

 the water or the bacterial retting agents retting in the sluggish 

 waters of the river Lys, in Belgium, is an example to wit. 



93. Laboratory Investigations. Apropos the subject of 

 retting V. Omeliansky, conducted for purposes of comparison, 

 the following laboratory experiments. 



He subjected flax stems (1) to the action of pectin fermenta- 

 tion (flax rust) ; (2) to cellulose fermentation. The losses in 

 weight due to fermentation by the two different processes 

 were 5-6 per cent, and 22-3 per cent, respectively. Omeliansky 

 also found that under the pectin fermentation, all the pectin 

 substances were destroyed whilst the cellulose remained 

 unchanged. This appears to favour water retting. In the 



