132 FLAX. 



a green state, but allowed to stand for seed, it is as se- 

 vere a sconrge as can be inflicted. 



A very essential point in raising great crops of flax, is 

 to have frequent change of seed. That of the last year's 

 growlli- should be obtained if possible. The usual marks 

 of good seed are, that it be plump, oily, and heavy, of 

 a bright brown colour, sinking readily in water, and 

 when thrown into the fire to crackle and blaze quick. 

 Experience must determine the quantity to be sown. It 

 is probable that a bushel or six pecks is the least, and 

 two bushels the extent that should be sown. The rich- 

 est soil requires the most seed, as not more than one 

 plant is wanted in a place. If sown thinly^ the stem is 

 shorter, the fibre coarser, and the seed more ab mdant 

 — and vice versa. It should be sown as early in the 

 spring as the ground can be prepared for it ; and covered 

 in by regular harrowing, once or twice in a place, with 

 a light common or bush-harrow, not covering it too deep. 

 Rolling land after the seed is sown brings on an even- 

 ness of vegetation. A top-dressing of four or live bush- 

 els of fine salt to the acre is found to be of great ad- 

 vantage. Some recommend to divide the seed, and sow 

 half one way and half the other, that it may be sown 

 as evenly as possible. 



If flax is to be water-rotted (a process similar to that 

 for hemp,) it should be pulled as soon as the blossoms 

 have fallen off; and at this time the coat of the siaik is 

 stronger than afterwards. If it is to be rotted on the 

 ground, (dew rotted) it should stand until nearly ripe ; 

 or until the under leaves fall off; and then the seed (as 

 they will continue to ripen afterwards) can be saved, 

 which is a matter of some consequence. That which is 

 designed for a,ffording seed for sowing again, should have 

 the sepds ripened most before pulling. 



The method common in this country, of rotting on 

 the ground, is so well known that it is not necessary to 

 say more, than that the flax should be spread thin and 

 evenly, and that it should be turned over, when about 

 half rotted. That which is rotted too much may be re- 

 stored to its strength, by keeping it a few years. 



It is a very nice point to give flax the proper degree 

 of rotting. If rotted too much, its strength is impaired 

 for present use, and it wastes more in cleaning ; and, if 



