Macfadyen's Flora of Jamaica, 265t 



sembling those of a steam-boat, put in motion by means of a horse 

 or mule. The effect of this agitation is, that the liquor will become 

 as if curdled, and the indigo will be observed to separate into flakes. 

 The manufacturer ascertains when the agitation is carried sufficiently- 

 far, by examining from time to time a small portion on a white soup 

 plate. A quantity of lime water is now added, and the blue floccules 

 are allowed to subside. The clear water is then drawn off by plugs 

 placed at different heights in the cistern, and the sediment is drained 

 in sieves made of horse-hair. It is after this put into coarse linen 

 bags, and having remained for some time suspended in the shade, is 

 subjected to pressure in order to get rid of as much of the moisture 

 as possible. Lastly, the Indigo, having been converted into a stiff con- 

 sistent mass, is cut into small squares, and allowedto dry in the shade. 



*' The 2nd method of manufacturing Indigo is known by the Kama 

 of the scalding process. It appears to be a revival of the ancient In- 

 dian mode, as practised at Ambore, and described by Col. Martine 

 in the third volume of the Asiatic Researches. He there mentions, 

 that the natives boil the plant in earthen pots of 18 inches diame- 

 ter, till the colouring matter has been extracted : it is then removed 

 into larger jars, and agitated by means of a bamboo, until a granu- 

 lation of the fecula takes place. A precipitant of red earth and 

 water is then added, and the fecula is allowed to subside. The clear 

 liquid is lastly drawn off, and the Indigo is dried in small bags sus- 

 pended in the shade. 



" The modern process is conducted on similar principles. Large 

 coppers are about two-thirds filled with the branches of the Indigo, 

 which are not to be pressed down. Cold water is then added to 

 within a few inches of the brim, and the fire is lighted and kept up 

 rather briskly, till the liquor acquires a deep green colour. During 

 this part of the process,»the mass must be constantly stirred, other- 

 wise the bottom will be overscalded before the surface is ready. The 

 lire is now to be withdrawn, and the liquor passed through a hair- 

 cloth into the beating vat, where it must, while still hot, be agitated 

 in the common way for half an hour. Lime water is now to be added, 

 and after standing for about two hours and a half, the supernatant 

 liquor, which is of a Madeira wine colour, is to be drawn off. The 

 rest of the process is similar to that followed in preparing common 

 fermented Indigo. 



" The advantages of the scalding over the fermenting process, are, 

 according to Dr. Roxburgh, that: — 1. The produce is larger. 2. 

 The health of the labourers is not endangered by the noxious efflu- 

 via, as is the case in the fermenting process. 3. Much less agita- 

 tion, and very little precipitant is necessary. 4. The operation may 

 be performed several times in the course of the day. 5. The Indigo 

 dries quickly, without acquiring a bad smell. 6. Indigo so prepared 

 has not the flinty appearance common to fermented Indigo, but in 

 softness and levity is equal to Spanish^ora. 



" The 3d manner of manufacturing Indigo is called the dry process, 

 and is that at present followed in the large factories in the southern 

 provinces of India. It is described at great length by Charles H. 



