328 
HISTORY OF MADAGASCAR. 
they moisten the fermented indigo once a week for the space 
of a whole year, by which time, they say, if properly done, 
it will be excellent. In this state it is called fatobra. 
The roots of the banana are also cut and dried, and 
then burned to ashes. These ashes are pounded with a 
little of the water used in sprinkling the fatobra ; after 
which, they are formed into cakes, and dried before the 
fire. The name of this composition is fondrana. 
The fatobra and the fondrana are mixed together, and 
boiled in water for a whole day. The liquor, after it is 
sufficiently boiled, is put into a vessel, which must be 
placed near the fire so as to be kept gently warm, and 
the thread is then put into the liquid dye, where it remains 
until the colour is sufficiently strong. 
There is also another method of preparing indigo dye, 
by stripping off the leaves from the plant, and pounding 
them into a soft smooth mass, which is put into a basket, 
and left in a damp place for three or more weeks, until 
caterpillars appear in the mass. These caterpillars are 
allowed to spin for themselves silky-looking coverings of 
a reddish colour. The basket is then placed in an airy 
situation, or even in the sun, so as to be well dried; and 
it may then either be used immediately for dye, or kept 
for any length of time. The name of fatobra is also given 
to the dye in this state. 
In order to prepare it for imparting the colour, they 
take of the dried roots of the banana, four parts; of a 
dried vegetable, called vato-fosa, one part; and of a shrub 
called tanantanampotsy, about one part, or, at any rate, 
sufficient to kindle the others, and assist them in burning. 
These three are then reduced to white clean ashes. Two 
flat cakes of the fatobra, about eight inches in diameter, 
and one inch thick, are then put into a vessel, which contains 
