No. 151.] 403 



iween, to dry them to a degree proper for being fermented; but in 

 summer, these balls are apt to crack in drying, and become fly- 

 blown, when maggots will be generated that will eat or destroy all 

 that is useful to the dyer. When they are observed to crack, close 

 them again, and if the maggot has already generated, some fine flour 

 lime strewed over them will destroy them, and be of much service in 

 the fermentation. These balls if properly preserved, w^ll be very 

 heavy,' but if worm-eaten, they will be very Hght, and of but little 

 value. They are then to be replaced on the hurdles and turned, not 

 being suffered to touch each other until a month or more after the 

 whole that is intended for one fermenting couch is gathered in, ground 

 and balled. 



The balls when dry, are very hard and compact, and require to be 

 broken with a mallet and put into a heap and watered to a due de- 

 gree, only sufficient to promote fermentation — too much moisture 

 would retard it. And here is a crisis necessary to be attended to. 

 When the couch has attained its due point, it is opened, spread and 

 turned, until regularly cooled, and then it is considered in condition 

 for sale; but dyers should never use new W'Oad, as its fermentation 

 in the vat is not so regular as old woad. 



The grower of woad should erect a long shed in the centre of his 

 land, facing the south, the ground lying on a descent, so as to admit 

 the sun to the back part, and here the woad should be put down as 

 gathered and spread thin at one end, keeping children to turn it to- 

 wards the other end. 



Good woad, such as the richest land produces, if properly prepa- 

 red, will be of a blackish green, and mouldy; and when small lumps 

 are pulled asunder, the fractures and fibres are brown; and the more 

 stringy they are, and the darker the external appearance, and green- 

 er the hue, the better the woad. The fibres only serve to show that 

 it has not suffered by putrefaction. 



For the use of the dyer, the balls require a further preparation. 

 They are beaten with wooden mallets on a brick or stone floor, into 

 a gross powder, which is heaped up in the middle of the room to the 

 height of four feet, a space being left to pass around the sides. 



The powder moistened with water, ferments, grows hot, and throws 

 out a thick and fcetid fume. It is shovelled backwards and forwards 

 and moistened every day for twelve days; after which-, it is stirred 



