Next a little pure cold water, or weak lime-water, is sprinkled over the surface of the liquor, to hasten the settlement of the fecula, which occupies 3-4 hours. After this, the water is drained away from the top, by means of plug-holes in the side of the vat. The precipitated fecula is then removed to a boiler. Here it is made to boil as promptly as possible, and is kept boiling for 5-6 hours; it is constantly stirred, and skimmed with a perforated ladle. After boiling, it is run off to a straining table, where it stays for 12-15 hours to drain; next it is pressed for about 12 hours, and then cut, stamped, and placed to dry. The ordinary dimensions of a steeping-vat are 16 ft. by 14 ft. by 4½ ft. deep; this will contain about 100 _maunds_ (8200 lb.) of plants, which may yield from 40 lb. downwards of indigo. The beating-vat is less deep. Such are the methods of cultivation and manufacture most generally in use throughout India. In limited districts, however, some modifications are in vogue. On land subject to inundation, the plants last only one year. South of the Ganges, the seed is sown at the beginning of the rains, and the plants remain on the ground for two years, thus giving a double crop, the second of which is the larger and better. In very strong land, a third crop is sometimes secured. Occasionally, sesame is sown on the same ground, and harvested before the indigo is cut. Small quantities of indigo are grown on poppy lands, and irrigated. The seed is sown in March-April, and the crop is gathered at the end of the rains, in time for an opium crop to be taken off the land. Indigo is sometimes manufactured by collecting the fecula, and dropping it in cakes to harden in the sun; this is “gaud” indigo, of very inferior quality. The fecula is improved by boiling it in coppers and pressing it into boxes. The production of the indigo blue is the result of the decomposition of the colouring principle of the plant, which exists as a glucoside. Plants grown on poor soils, and in dry climates, yield almost the whole of this glucoside to the ordinary process of steeping and beating described above; but plants raised on rich alluvial soil, and in damp heat, contain an amount of glucoside which cannot be utilised by the ordinary process. In order to prevent this waste, which causes the richest plants to give the least return, it is necessary either to prolong the fermentation, and raise the heat to 95°-100° F., or to add a solution of sugar or glucose to the vat-liquor. Olphert adopts the use of steam, to raise the temperature of the vat to 111° F., and thus obtains 25 per cent. more colouring matter.