DR. HODGES ON THE CHANGES DURING FERMENTATION, 203 
out; but “ Schenck’s process, which is, in fact,. merely the 
ordinary method of the farmer, regulated and accelerated, 
was, however, adopted by many persons but imperfectly 
acquainted with the various requisites for success.” But 
Mr. MacAdam, at the late meeting of the Royal Flax Improve- 
ment Society, November, 1854, seems to consider it still as the 
best method. 
Having, at pp. 146-7, given Professor Hodges’s analysis of 
the Flax plant, we will here subjoin his further observations on 
his experimental crop, and his analysis of the steep-water. He 
first observes that the crop, having been air-dried, was removed 
to the steeping works at Cregagh. 
It was there placed in stacks, and after some time prepared for steeping. 
The first operation for this purpose is the removal of the valuable bolls or 
capsules. This, in these establishments, where the cost of labour is carefully 
considered, is usually most expeditiously and perfectly effected, by means of 
a machine composed of two cast-iron rollers, to which motion is communi- 
cated by a belt from the steam-engine. Between these the Flax is passed 
and the capsules bruised, so that the seed can be readily shaken out. Having 
been deprived of its bolls, by this machine, it was found that the 7770 lb. 
(v. p. 146) of Flax were reduced to 52 ewt., or 5824 lb. 
Of the portions of the plant removed by the seeding machine, 910 Ib. con- 
sisted of clean seed, 1036 lb. of husks, leaves, and sand. The loss experienced 
by the Flax in steeping was 13cwt. From the 52 cwt. of seeded straw, the 
produce of the experimental crop, there remained 6cwt. lqr. 2lb. of 
marketable fibre. 
The taste of the steep-water, at first, is rather agreeably acid, but followed 
by the peculiar plant-like taste of the Flax. By the addition to the liquid 
of carbonate of lime, its acidity is destroyed. Contrary to what has been 
stated, in some reports on this subject, the liquid, I found, at the conclusion 
of the process, yields merely a trace of acetic acid, and in numerous experi- 
ments, no trace of the evolution of sulphuretted hydrogen could be ‘detected 
at any stage of the fermentation. When the Flax is allowed‘to remain in 
the vats after the usual time, a new series of changes, and a fresh and rapid 
extrication of gas, take place. I have made, during the last three years, 
numerous experiments, with respect to the composition of the steep-water, 
from several establishments, and, also, from the common steep-pools, which 
afforded me some interesting results, and satisfied me that the fermentation 
which is induced by steeping Flax in water resembles the so-called butyric 
acid fermentation; merely traces of acetic acid, and invariably large 
quantities of butyric acid having been detected in every case. In fact, the 
fragrant butyric ether, so extensively employed in the preparation of pine- 
apple rum, and in flavouring confectionery, might readily be obtained, in 
large quantities, from the stinking waters of the Flax pool. 
To ascertain exactly the effect produced by steeping, and the composition 
of the steep-water, I obtained from the works at Cregagh, a sample of Flax 
straw unsteeped, a portion of steeped straw taken from the same lot, and a 
gallon of the steep-water taken from the vat immediately after the removal 
of the Flax. The composition of the ash obtained by burning the extract 
of the steep-water, and the samples of the straw, is given in the table. The 
spring water employed at the works is moderately hard, indicating, on Dr. 
