tank retting

Ret, Aerated - A type of ret where compressed air is forced into the bottom of the tank to maintain the retting liquor at or near the neutral point as regards acidity. Ret, Aerobic - A type of bacterial ret where the predominant bacteria are aerobic, i.e., work only in the presence of oxygen. Ret, Anaerobic - Any type of bacterial retting where the predominant bacteria are anaerobic, i.e., work in the absence of oxygen. This is the usual condition. Ret, Belgian - A term applied to a tank ret where warm water is sprayed into the bottom of the tank at intervals. Ret, Channel - A ret in which crates of flax are regularly introduced at one end of a water channel and removed at the other end. Ret, Chemical - The straw is subjected to chemical solutions to induce loosening of the fibre from the wood. Ret, Dam - Water retting by immersing the crop or de-seeded straw in dams cut in the earth and filled with water at natural temperature. Ret, Dew - The straw is spread on the ground in the open, in a thin layer and retting is effected by the action of fungi in the presence of rain, dew and sunlight. Ret, Double - The straw is subjected to two independent rets with intermediate drying. Ret, Duplex - A form of tank retting in which one tankful of straw undergoing the second half of its ret is in circulation with another tankful undergoing the first half of its ret. Ret, Interrupted - Essentially a two-stage warm water tank ret, the retting liquor being replaced by fresh water when the ret is about one-half to two-thirds complete. Ret, Pond - Water retting by immersing the crop or de-seeded straw in natural ponds. Ret, River - The straw is immersed in rivers, but usually after being packed in crates. Ret, Rossi - A type of aerated or aerobic retting in which a pure culture of bacteria is introduced. Ret, Tank- - The straw is packed into concrete or other tanks and the temperature of the water and its renewal during the ret is controlled. Ret, Water - The total immersion of the straw in water to induce retting by bacterial action. Retting - The subjection of crop or deseeded straw to chemical or biological treatment to make the fibre strands more easily separable from the woody part of the stem.

Flax, Broken - Scutched flax which is less than 20-in. long and therefore unfit for hackling in the spinning mill. Flax, C.D. and T. - Graders' marks which denote the type of scutched flax: c (chaine) to represent warps, D (demi) to represent medium warps, and T (trame) to represent wefts. Flax, Green, or Natural - Scutched flax produced from de-seeded straw without any intermediate treatment such as retting. Flax, Line - The hackled flax produced by a hackling machine or hand hackling. A term sometimes erroneously applied to scutched flax. Flax, Retted - Scutched flax produced from straw which has been retted. Usually divided into three main classes, namely, water retted flax, dew retted flax, and chemically retted flax. Flax, Scutched - The product from the delivery end of a scutching machine or from scutching flax straw on a wheel. It consists of the long fibre strands in a parallel condition and substantially free from wood and other extraneous material. The yield of scutched flax is commonly expressed as stones (14-lb.) per acre, but in Ireland it is sometimes expressed as stones per peck of seed sown. The average yield per acre of scutched flax has varied according to year from about 20 stones per acre to 40 stones per acre, with occasional exceptional yields of 80 and 90 stones per acre. Grader, Flax - The man who places the scutched flaxes in their appropriate grades of quality by eye judgment and feel. Grades, Flax - Tank retted flaxes are graded from A through the alphabet in ascending order of value. Dam retted flaxes are graded from 1-7 in descending order of value. Dew retted flaxes are graded 0-6 in descending order of value. Grades, Tow - Green tow is graded 1-8 and then 9a, 9b, Z, Z₂, and beater tow in descending order of value. Tank retted tow is graded I, II, III, 1, 2, 3, 3X, 3XXX, in descending order, whilst dam and dew retted tows are I, II, II, 1, 2, 3. Pluckings - The short, clean fibre produced at the end of the scutching machine where the operatives dress and square the pieces of flax ready for selection. In grading pluckings are classed as tow (q.v.). Root Ends, Straw - The broken-off roots which fall from the straw under the breaking rollers. Rug, Scutching - All the detritus which falls below the two compartments of the scutching machine after the shives have been shaken out of it, or the waste made when producing scutched flax on a wheel. It consists of partly scutched short straws, broken straws, weeds, and beater tow. It is classed as root end rug or top end rug, according to which end of the flax it comes from. Selection - The preliminary sorting of the scutched flax into main grades at the delivery end of the scutching machine. Shives - The short pieces of woody waste beaten from the straw during scutching. Tow - Any substantially clean but tossed and tangled flax fibre of less than scutched flax length. Tow Baling - The operation of making-up tow into bales. Tow, Beater - Short, fine, clean fibres which fall from the last third of the compartments during scutching. Tow, Inferior low grade (Green) - Green tow of a grade lower than 9a. Tow, Inferior low grade (Retted) - Retted tow of a grade lower than 3XXX. Tow, Machine, or Cast - Tow produced by the hackling machine. Tow, Rejected - Tow unsuitable for spinning on flax tow machinery. Tow, Rescutched - Two scutched on tow handles or a tow scutching machine. Tow, Rolled - The product from passing scutching rug through tow rollers and highspeed shaker. Tow, Rolled and Beaten - The product from passing scutching rug through tow rollers and beaters, and a high-speed shaker. The principal flax markets of the world are at Courtrai, Bruges, Ghent, Lokeren and Zele in Belgium; Rotterdam in Holland; Riga in Latvia; Leningrad, Pernau and Witebek in Russia; Douai and Flines in France; Newry, Rathfriland, Strabane, Ballymoney, Lisnaskea, Ballybay and Armagh in Ireland. Courtrai flax is the finest produced. It is uniform in fibre, strong, clean and of a good colour. Yarns up to 200's lea are spun from it. Irish flax comes next in spinning qualities from 90's to 120's lea are produced. As a warp yarn it is much preferred as the strength is greater than other types. Flemish flax is dark in colour, dryer than others, strong, and can be spun up to 120's lea. Dutch flax is clean, good colour and spins into yams up to 90's lea. Russian flax is coarser than the above types and is usually spun up to about 70's lea.