Indigo.—The well-known blue colouring matter termed indigo is produced by a great number and variety of plants, distributed throughout all the tropical countries of the globe. Commercially, it is obtained chiefly from species of Indigofera, as I. tinctoria, the cultivated species of India, furnishing the chief article of commerce, found also in Madagascar, St. Domingo, &c.; and I. Anil, in the Punjab, W. Indies, and on the Gambia river. Some is also obtained from I. argentea, in Africa and America: I. Caroliniana; I. disperma, the cultivated plant of Spain, America, and some of the E. Indies; I. cærulea, the “black indigo” of India; I. glauca, in Egypt and Arabia; I. pseudo-tinctoria, cultivated in some parts of the E. Indies, and said to yield the best dye; I. cinerea, I. erecta, I. hirsuta, and I. glabra, in Guinea. Considerable local supplies are obtained from the following plants:—Isatis tinctoria, in Europe and China (see Woad); I. indigotica, cultivated in some parts of China; Amorpha fruticosa, in Carolina; Baptisia tinctoria, wild, in the United States; Gymnemia (Asclepias) tingens, in Burmah; Polygala tinctoria, in Arabia; Polygonum Chinense, P. tinctorium, P. perfoliatum, P. barbatum, P. aviculare, in China and Japan, and introduced into Belgium; Ruellia indigotica, largely cultivated in Assam, as well as in India, and at Che-king, in China; Tephrosia tinctoria, and T. apollinea, in India and Egypt; Wrightia tinctoria (Nerium tinctorium), the Palas indigo of the Carnatic.
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.
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.
Japan possesses several large factories for preparing indigo from the native Polygonum tinctorium. The plants, 2-3 ft. high, are cut into three parts, the uppermost being the most valuable. The best dye is made from the leaves alone, which, after a few hours’ exposure to air and sun, are placed in straw bags. They are afterwards removed from the bags and moistened with water, which must be proportioned with the greatest exactitude. They are then spread upon, and covered by, mats, for a few days, after which the sprinkling is repeated. The process continues for about 80 days, the moistening being renewed about 25 times for the best leaves, and 9 for the inferior. After this fermentation, the leaves are pounded in wooden mortars for two consecutive days, by which they are reduced to a pulp; this is then formed into balls of dark-blue colour.
The central provinces of Java yield large quantities of indigo, which are exported to Holland, and thence widely distributed. The indigo prepared by the natives is of an indifferent quality, in a semi-fluid state, and contains much quicklime; but that prepared by Europeans is of a very superior quality. An inferior variety, having smaller seeds, and being of quicker growth, is usually planted as a second crop on land where one rice crop has been raised. In these situations, the plant rises to a height of about 3½ ft. It is then cut, and the cuttings are repeated three, or even four times, till the ground is again required for the annual rice crop. But the superior plant, when cultivated on a naturally rich soil, not impoverished by a previous heavy crop, attains a height of 5 ft., and grows with the greatest luxuriance. The plants intended for seed are raised in favourite spots, on the ridges of rice-fields in the neighbourhood of the villages, and the seed of one district is frequently exchanged for that of another. That of the rich mountainous districts, being esteemed of best quality, is occasionally introduced into the lowlands, and is thought necessary to prevent that degeneration which would be the consequence of cultivating for a long time the same plant upon the same soil. The climate, soil, and state of society of Java seem to offer peculiar advantages for the extensive cultivation of this plant. The periodical droughts and inundations of the Bengal provinces are unknown in Java, where the plant, in favoured situations, may be cultivated nearly throughout the whole year, and where it would be secure of a prolonged period of that kind of weather necessary for the cutting. The dye is prepared in a liquid state by the natives, by infusing the leaves with a quantity of lime; in this state, it forms by far the principal dye-stuff of the country. The indigos prepared in Java by Sayers’s process are of unusually high and constant quality. They contain an average of 70½ per cent. of indigotine, and a minimum of 65-66 per cent.; and an average of 2·77 per cent. of ash. Ordinary commercial indigos seldom attain 65-66 per cent. of indigotine; and their ash averages about 16½ per cent.
The Philippines produce considerable quantities of indigo, the best coming from Luzon. The plants suffer from locusts and storms, but the cultivation is very profitable. The yield of indigotine is large, but the preparation is conducted in such a primitive manner that the value of the product is much deteriorated.
In many parts of Africa, as Sierra Leone, Liberia, Abeokuta, the Niger valley, Natal, Cape Colony, Tunis, and the Soudan, species of indigo plants are found in a wild state, and from them the natives prepare an inferior dye-stuff.
In some of the S. States of America, notably S. Carolina, indigo culture has been attended with more or less success. The method of preparation pursued here varies but very slightly from the ordinary Indian process, almost the only important modification being the addition of a little oil to the liquor in the beating-vat, when the fermentation becomes too violent. The precipitated fecula is placed in coarse linen bags, and hung up to drain. The drying is finished by turning it out of the bags upon a floor of porous timber, and working it up. It is frequently exposed to the sun for short periods at morning and evening, and is then placed in boxes or frames, to cure till it is fit for the market.
Several of the Central American States have figured conspicuously as indigo producers. The dye is precipitated in the beating-vat by the sap contained in the bark of Tihuilate (Yonidium), Platanillo (Myrosma Indica), or Cuaja tinta. The fecula is left during the night; and, on the following day, is boiled, filtered, pressed, and sun-dried. In most districts, the cultivation is declining, partly owing to the carelessness exhibited in the preparation of the dye.