FLAX

By this term we understand the bast or inner bark of the Linum usitati imum, which is spun into yarn for weaving linen webs. This plant blo oms in June or July, and commonly ripens its seeds in September. As varieties, we distinguish the spring flax, with short knotty stems, whose seed capsules at the period of maturity, spring open with a perceptible sound; and the close flax, with longer smoother stems, whose capsules give out their seeds only when threshed. The Germans, who have bestowed much attention upon the culture of flax, call the former Klanglein or Springle in , and the latter Dreschlein . This is the kind most commonly grown, but from the difference of climate, soil, and culture, it affords flax of very different qualities. The best ground for this plant is an open, somewhat friable clay, mingled with sand and mould. The early flax is usually sown in the end of April or beginning of May, the late, in June. The seeds ought to be sown thick, whereby the stalks are forced to grow more slender, and the fibres of the bast or harl are not only smoother and finer, but more uniform in length. If the raising of seed be the principal object, the flax must be more thinly sown, whereby it will produce stronger stalks, but more knotty, with shorter fibres, and more productive of tow. Whenever the flax is ripe, which is shown by the bottom of the stalk becoming yellow, and the leaves beginning to drop off, it must be immediately reaped by pulling it up by the roots. The seeds are still immature, fit merely for the oil pre , and not for sowing. When the seed crop is the object, the plant must be suffered to acquire its full maturity; in which case the fibres are le fine and soft. The flax is carried off the field in bundles to be rippled, or stripped of its seeds, which is done by drawing it by handfuls, through an iron comb with teeth eight inches long, fixed upright in a horizontal beam. When the seeds are more fully ripened, they may be separated by the threshing mill. The operations next performed upon the flax, will be understood by attending to the structure of the stem. In it, two principal parts are to be distinguished; the woody heart or boon, and the harl (covered outwardly with a fine cuticle), which encloses the former like a tube, consisting of parallel lines. In the natural state, the fibres of the harl are attached firmly not only to the boon, but to each other by means of a green or yellowish substance. The rough stems of the flax after being stripped of their seeds, lose in moisture by drying in warm air, from 55 to 65 per cent. of their weight; but somewhat le when they are quite ripe and woody. In this dry state, they consist in 100 parts of from 20 to 23 per cent. of harl , and from 80 to 77 per cent. of boon. The latter is composed upon the average of 69 per cent. of a peculiar woody substance, 12 per cent. of a matter soluble in water, and 19 per cent. of a body not soluble in water, but in alkaline lyes. The harl contains at a mean 58 per cent. of pure flaxen fibres, 25 parts soluble in water (apparently extractive and albumen), and 17 parts insoluble in water, being chiefly gluten. By treating the harl with either cold or hot water, the latter substance is dyed brown by the soluble matter, while the fibres retain their coherence to one another. Alkaline lyes, and also, though le readily, soap water, di olve the gluten, which seems to be the cement of the textile fibres, and thus set them free. The cohesion of the fibres in the rough harl is so considerable that by mechanical means, as by beating, rubbing, ., a complete separation of them cannot be effected, unle with great lo of time, and rupture of the filaments. This circumstance shows the nece ity of having recourse to some chemical method of decomposing the gluten. The proce employed with this view is a species of fermentation, to which the flax stalks are exposed; it is called retting , a corruption of rotting, since a certain degree of putrefaction takes place. The German term is rusting . This is the first important step in the preparation of flax. After the retting is completed, the boon of the stalks must be removed by the second operation called breaking , and other subordinate proce es. The harl freed from the woody parts contains still a multitude of fibres, more or le coherent, or entangled, and of variable lengths, so as to be ill adapted for spinning. These are removed by the heckle , which separates the connected fibres into their finest filaments, removes those that are too short, and disentangles the longer ones. I. Of retting. —The fermentation of this proce may be either rendered rapid by steeping the flax in water, or slow by using merely the ordinary influence of the atmospheric damp, dews, and rain. Hence the distinction of water-retting and dew-retting. Both may also be combined. Prior to being retted, the flax should be sorted according to the length and thickne of its stalks, and its state of maturity; the riper the plant, the longer must the retting last. The due length of the proce is a point too little studied.