oeing preserves the soil in an equable and fitting
state of moisture.

The great supply of seed for Bengal cultivation is obtained from the
western provinces, and forms an article of trade of no
inconsiderable magnitude. The stubble in the low lands of Bengal is
generally submerged before it has time to throw out fresh shoots, on
which the blossom and subsequent seed-pod are formed. There are,
however, some high tracts reserved for that purpose, and on these
the plant is found well in flower in September, and the seed fit to
gather in November or early in December.

Two methods are pursued to extract the indigo from the plant; the
first effects it by fermentation of the fresh leaves and stems; the
second, by maceration of the dried leaves; the latter process being
most advantageous. They are thus described by Dr. Ure, in his
"Dictionary of Arts and Manufactures:"--

1. _From the recent leaves._--In the indigo factories of Bengal,
there are two large stone-built cisterns, the bottom of the first
being nearly upon a level with the top of the second, in order to
allow the liquid contents to be run out of the one into the other.
The uppermost is called the fermenting vat, or the steeper; its
area is twenty feet square, and its depth three feet; the lowermost,
called the beater or beating vat, is as broad as the other, but
one-third longer. The cuttings of the plant, as they come from the
field, are stratified in the steeper, till this be filled within
five or six inches of its brim. In order that the plant, during its
fermentation, may not swell and rise out of the vat, beams of wood
and twigs of bamboo are braced tight over the surface of the plants,
after which water is pumped upon them till it stands within three or
four inches of the edge of the vessel. An active fermentation
speedily commences, which is completed within fourteen or fifteen
hours; a little longer or shorter, according to the temperature of
the air, the prevailing winds, the quality of the water, and the
ripeness of the plants. Nine or ten hours after the immersion of the
plant, the condition of the vat must be examined; frothy bubbles
appear, which rise like little pyramids, are at first of a white
colour, but soon become grey, blue, and then deep purple red. The
fermentation is at this time violent, the fluid is in constant