kept free from every kind of weeds and grass. It ripens within less than three months from the time it is sown, When it begins to flower, the top is cut off, and, as new flowers appear, the plant is again pruned, until the end of the season.
Indigo impoverishes land more rapidly than almost any other crop, and the plant must be gathered in with great caution, for fear of shaking off the valuable farina that lies in the leaves. When gathered, it is thrown into the steeping vat — a large tub filled with water — here it undergoes a fermentation, which, in twenty-four hours at farthest, is completed. A cock is then turned to let the water run into the second tub, called the mortar, or pounding tub: the steeping vat is then cleaned out, that fresh plants may be thrown in, and thus the work is continued without interruption. The water in the pounding tub is stirred with wooden buckets, with holes in their bottoms, for several days; and, after the sediment contained in the water has settled to the bottom of the tub, the water is let off, and the sediment, which is the indigo of commerce, is gathered into bags, and hung up to drain. It is afterwards pressed, and laid away to dry in cakes, and then packed in chests for market.
Washing at the tubs is exceedingly unpleasant, both on account of the filth and the stench arising from the decomposition of the plants
