FLAX 



53 



on to keep any portion of the flax from rising above the water. 

 After this stage is passed the load is gradually diminished, 

 since the flax settles down in the water of itself as the retting 

 draws to an end. In order that these natural movements 

 during fermentation be not impeded, it is necessary that the 

 beets be not too tightly tied or too closely packed in the pond. 



The continued tendency of the flax to sink down, requiring 

 the removal of extra weight, is in itself taken as a sign that 

 retting is approaching completion, and that careful attention 

 is needed. No absolute rule can be given as to the number of 

 days required in the water, but ten to eleven is a usual time. 

 Two circumstances contribute to this uncertainty : one is the 

 quality of the water used in the fermentation, which, of course, 

 varies so much that it cannot be accurately gauged before- 

 hand ; the other is the temperature of the season and the 

 strength of the sun, and just as these causes may be acting 

 will the results be hastened or retarded. Water readily acted 

 upon by the chemical constituents of the flax straw, and which 

 at the same time happens to be affected by a strong sun, will 

 exhibit a change within twelve hours, whilst in water of 

 greater hardness or under a lower temperature, or where both 

 are in conjunction, no change will be observable for twenty- 

 four hours, or even longer. Consequently, the number of days 

 required for retting can only be guessed at, having regard to 

 these conditions. At the time of year when retting usually 

 takes place in Ireland, the rivers are liable to be flooded. 

 Every precaution has, therefore, to be taken to lead these 

 floods or heavy rains away from the dams, as an influx of fresh 

 running water would retard the whole process, to the detriment 

 of the fibre. Flax water cannot be used a second time for 

 steeping, for, as already pointed out, stagnant water is quite 

 unsuitable. If a dam is to be used a second time in the same 

 season it should be well cleaned, as any sourness remaining 

 after the first fermentation will undoubtedly be injurious. 



After the straw has been thoroughly retted it must be 



