retting

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After retting, the stems or stalks were broken using a hand-break.

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  1. The process of steeping flax in open water, or its exposure, in thin layers, to dew, in which the woody part of the stalk is, by action of moisture and air, rendered easily separable from the fiber or harl. The principal change which the stalk undergoes is the conversion of insoluble pectose into soluble pectin, which is measurably removed by the water, and insoluble pectic acid, which is retained. Also called rotting.
  2. The place where this operation is carried on; a rettery. Ure.
  3. Hot-water retting a method of retting flax by treating it with hot water in a closed chamber at a temperature of 300° F. and then exposing it to the action of dry steam of the same temperature.

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