158 DIRECTIONS OF THE IRISH SOCIETY 
before sowing, the Flax will be found of different lengths. In such cases, 
pull each length separately, and steep in separate pools, or keep it separate 
in the same pool. Where there is much second growth, the Flax should be 
caught by the puller just underneath the bolls, which will leave the short 
stalks behind. If the latter be few, it is best not to pull them at all, as the 
loss from mixture and discoloration by weeds would counterbalance the 
profit. If the ground has been thorough-drained, and laid out evenly, the 
Flax will be all of the same length. It is most essential to take time and 
care to keep the Flax even, like a brush, at the root ends. This increases 
the value to the spinner, and, of course, to the grower, who will be amply 
repaid, by an additional price, for his extra trouble. Let the handfuls of 
pulled Flax be laid across each other diagonally, to be ready for the— 
Rippling, which should be carried on at the same time, and in the same 
field, with the pulling. If the only advantage to be derived from rippling 
was the comparative ease with which rippled Flax is handled, the practice 
ought always to be adopted; but, besides this, the seed is a most valuable 
part of the crop ; being worth, if sold for the oil mill, £3 per acre, and if used 
for feeding stock of all kinds, at least £4 per acre. The apparatus is very 
simple. The ripple consists of a row of iron teeth screwed into a block of 
wood. This can be procured in Belfast, or may be made by any handy 
blacksmith. Itis to be taken to the field, where the Flax is being pulled, and 
screwed down to the centre of a nine-feet plank, resting on two stools. The 
ripplers may either stand or sit astride at opposite ends. They should be at 
such a distance from the comb, as to permit of their striking it properly and 
alternately. A winnowing sheet must be placed under them, to receive the 
polls as they are rippled off; and then they are ready to receive the Flax 
just pulled, the handfuls being placed diagonally, and bound up in a sheaf. 
The sheaf is laid down at the right hand of the rippler, and untied. He 
takes a handful with one hand, about six inches from the root; and a little 
nearer the top, with the other. He spreads the top of the handful like a fan, 
draws the one half of it through the comb, and the other half past the side; 
and, by half a turn of the wrist, the same operation is repeated with the rest 
of the bunch. Some, however, prefer rippling without turning the hand, 
giving the Flax one or two pulls through, according to the quantity of bolls. 
The Flax can often be rippled, without being passed more than once through 
the comb. He then lays the handfuls down at his left side, each handful 
crossing the other, when the sheaf shall be carefully tied up and removed. 
The object of crossing the handfuls so carefully, after rippling, when tying 
up the beets for the steep, is, that they will part freely from each other, 
when they are taken to spread out on the grass, and not interlock, and be 
put out of their even order, as would otherwise be the case. If the weather 
be dry, the bolls should be kept in the field, spread on winnow-cloths, or 
other contrivance for drying, and, if turned from time to time, they will win. 
Passing the bolls first through a coarse riddle, and afterwards through 
fanners, to remove straws and leaves, will facilitate the drying. If the 
weather be moist, they should be taken in-doors, and spread out thinly and 
evenly on « barn floor or on a loft, leaving windows and doors open, to 
allow a thorough current of air, and turned twice a day. When nearly dry, 
they may be taken to a corn kiln (taking care not to raise it above summer 
heat), and carefully turned, until no moisture remains. By the above plan 
of slow drying, the seed has time to imbibe all the juices that remain in the 
husk, and to become perfectly ripe. Ifit be taken at once from the field, 
and dried hurriedly on the kiln, these juices will be burned up, and the seed 
will become shrivelled and parched, little nutritious matter remaining. In 
fine seasons, the bolls should always be dried in the open air, the seed 
thrashed out, and the heaviest and plumpest used for sowing or crushing. 
