Flax stalks consist of two parts, viz. the woody core and the bark, i.e. the flax fibres that are bound to it. The function of retting is to decompose the adhesive substances, the pectins, through the action of bacteria, so that the fibres may be freed from the wood core. These bacteria are only active when there is sufficient moisture at high temperature. If the period of retting was not interrupted, the flax would start to rot and thus become completely useless. Water retting: this method gradually disappeared as it was found to be too labour intensive, too costly and having ill effects on the environment. Dew-retted flax: with this method the flax is retted on the field ; it is a totally natural process and has no impact on the environment.   Bale of scutched water retted flax.