Flaxseed  spread on the fly at mid May on soft  permeable soil blooms  after six to eight weeks of growth. The small flowers that cover the fields for about ten days continue to ripen until the end of the summer.

The yellowed stems are torn off with their roots, never mown, by equal handles, with a sharp blow. Spread on the field in very thin layers, subject to the alternation of wind, sun, dew and rain, returned to ten days, they will turn to the dew.

On a fine drying day, the stems gathered in small javelles, tied in sheaves, boots or booties, are spread on the battery next to each other, immobilized with a heavy plank. The scourge at arms length, the men beat alternately to release the seeds, shaken with the van and free of impurities, will be stored until the next planting season.

On a clear and cool October day, the chore of crushing is organized between the neighbors. The driver or the mother-fire installs a boiler room sheltered from prevailing winds, most often at the edge of the woods, near a watercourse, far from the buildings. The dried and more brittle flax handles are shared between the brayers who, with the help of the pencil, strike the stems to break the chenevotte into egrets and release the ligneous matter. The last egrets will fall under the blows of the écang or palms of the Flemish mill .

Past and ironed through seran teeth , untangled and detached from the tow, the beautiful handful of tow that then has a regular beam, gathered in a soft hair, folded and woven in flaps is ready for spinning.