FLAX 51 



is carefully removed from the crates and again set up in 

 sheaves to dry, as shown in fig. 10. 



The retted and dried straw is then stored in barns and 

 sheds until winter, when the " scutching," or cleaning the 

 fibre from the woody part of the stem, takes place. 



In Ireland and elsewhere flax straw is retted in dams 9 to 

 10 ft. wide and 40 to 50 ft. long, and not more than 4 ft. deep. 

 A dam of this size should be of sufficient capacity to ret the 

 product of one acre. As the dams must be water-tight, the best 

 soil to make them in is clay. Their position should also be 

 such as to command, if possible, a supply of water at the right 

 time. Of course, if a proper level can be obtained near a large 



FIG. 9. 



supply of water, the dams can be filled at any time, but when 

 surface water is to be depended upon attention must be given 

 to secure a sufficient supply beforehand. Bog water is liable 

 to cause discoloration, and spring water is generally too hard. 

 Where rain-water can be gathered it is best, being free from 

 mineral impurities. Water containing lime is quite unfit for 

 flax-steeping, and should on no account be used. Even good 

 soft water must be gathered with discretion, for if allowed to 

 stand too long in the dams before being used it may become 

 stagnant. This must be avoided, for no matter how offensive 

 flax water may be after retting, water already stagnant should 

 not be used for flax. Having the dams now thoroughly pre- 



