The cultivation of indigo (chiefly _Indigofera tinctoria_) is very extensively carried on in India, especially in the district included between 20° and 30° N. lat. The soil best suited for the culture is a rich loam, with a subsoil which is neither too sandy nor too stiff; alluvial soils give the best returns, but good crops are sometimes raised on higher grounds. The land is ploughed in October-November, after the rains; the seed, about 12 lb. to the acre, is sown in February-April. Too rapid growth diminishes the yield of dye. In July-September, the plants are in full blossom, and the harvest takes place. The preparation of the dyestuff may be performed in either of two ways, which are distinguished as the “dry-leaf,” and the “green-leaf” process. The latter is considered the better, and is the more general; it is conducted as follows:--The flowering plants are cut down at about 6 in. from the ground, and immediately taken to the steeping vats, within which they are spread out and pressed down by beams fitted to the side posts of the tanks. Enough water is then admitted to cover the plants; if this be delayed, fermentation may set in and spoil the product. The duration of the steeping is liable to considerable modification, and needs much judgment and experience; with a temperature of 96° F. in the shade, 11-12 hours may suffice; in cooler weather, 15-16 hours may be necessary. Moreover, very ripe plants require less time than young and unripe ones. The following general conditions indicate the time for suspending the maceration:--(1) The sinking of the water in the vat; (2) the immediate bursting of the bubbles that arise; (3) an orange tint mingled with the green, when the surface water is disturbed; (4) the emission of a sweetish, pungent odour, quite distinct from the raw odour of the unripe liquor. At this point, men enter the vat, and stir up its contents either by hand or by a wooden paddle. The agitation is at first gentle, but increases as the fecula begins to separate; this is known by the disappearance of the froth, and by the colour of the liquor changing from green to blue. The “beating,” as it is called, is continued for 1¾-3 hours, the following conditions being a guide as to its sufficiency:--(1) The ready precipitation of the fecula from a sample of the liquor, and the madeira-wine colour of the latter; (2) a brownish colour observed on dipping a cloth into the liquor, and wringing it out; (3) the appearance of a glassy surface on the liquor, and the subsidence of the froth with sparkling and effervescence.