Agricultural and Technical. 



207 



methods I have only referred to it in a dried state, harvested 

 and treated in the usual way. It is not, however, necessary, 

 that it should always be so : it is usually more convenient, it is 

 true, where large quantities are to be operated upon ; but where 

 the quantity is small, and can be worked up at once, it would 

 appear from the following comparative experiments that steep- 

 ing it when green is the most advantageous. M. Dufermont, 

 cultivateur a Hem (department du Nord), found that when the 

 flax was used green the steeping only required from six to seven 

 days ; and that six days grassing gave the flax a finer colour than 

 could be obtained by any other means. It was dried and ready 

 for scutching in three weeks ; whereas the ordinary time in the 

 district averaged from 1 to year. He found also that it yielded 

 5 per cent, more fibre, which was worth fully 10 per cent, more 

 money in the market. The flax was pulled before it was quite 

 ripe, the seed-bolls removed by rippling, and the straw imme- 

 diately placed in the pits. The seed, however, was reduced 

 about 2 francs per hectolitre in value. The details of the expe- 

 riments he gives thus :* — 



First Experiment. 





Value. 



Original 

 Weight. 



Dried. 



Steeped 

 and 

 Dried. 



Scutched. 



Value 

 per 

 Kilom. 



Value 



of 

 Seed. 



Gross 

 Value. 



Green flax . 

 Dried „ . 



Francs. 

 222 



222 



Kilogs. 

 4-030 



4-030 



Kilogs. 

 1-142 



Kilogs. 

 826 



178 



Kilogs. 

 191 



178 

 Differen 



Francs. 



1-70 

 1-55 



ce . 



Fra,ncs. 

 27 



31 

 • • 



Francs. 

 357-70 



305-90 



45-80 



Second Experiment. 



Green flax. 

 Dried „ . 



6-05 

 6-05 



100 

 100 



Grammes. 

 30-250 



26*000 

 22 '500 



6-350 

 5-500 

 Differen 



1-90 

 1-65 

 ce . 





12-06 

 9*07 



2-99 



The practice of steeping green is carried on to a large extent 

 in the Waes district in Belgium. 



Such is a sketch of the different methods of making this sub- 

 stance ; their variety, both in principle and practical applica- 

 tion, give ample evidence of the value which has always been 

 attached to it in relation to the necessities or comforts of man- 

 kind. 



* Aunales de I'Agric. Francaise, Mar. 1853. 



