50 CORDAGE FIBRES 



stream and weighted with stones, so that it is submerged 

 a few inches below the surface. In a few days fermentation 

 begins, and as it proceeds additional weight must be added 

 from time to time in order to prevent the rising of the crates 

 through the evolution of gas. As a rule, after steeping a short 

 time the flax is* removed from the crates and set up in a hollow 

 sheaf (fig. 10) to dry. It is then repacked in the crates, and 

 again steeped until the retting is complete. According to the 

 temperature, quality of flax, &c., the duration of steeping is 

 from seven to twelve days, say about seven days in August, ten 



FIG. 8. 



in May, and twelve in October. The end of the process is 

 accurately determined by occasionally examining the appear- 

 ance of the stems and applying certain tests. The bundles of 

 straw should feel soft, and the stems should be covered with 

 a greenish slime easily removed by passing them between the 

 finger and thumb. When bent over the forefinger the central 

 woody portion should spring up readily from its fibrous sheath. 

 If a portion of the fibre is separated from the stem and sud- 

 denly stretched, it should draw asunder with a soft, and not 

 a sharp, sound. When the retting is complete the flax straw 



