or
more.

Below, and in a line with this reservoir, are the steeping vats, each
capable of containing about 2000 cubic feet of water when full. Of
course the vats vary in size, but what is called a _pucca_ vat is of
the above capacity. When the fresh green plant is brought in, the carts
with their loads are ranged in line, opposite these loading vats. The
loading coolies, 'Bojhunneas'--so called from '_Bojh_,' a bundle--jump
into the vats, and receive the plant from the cart-men, stacking it up
in perpendicular layers, till the vat is full: a horizontal layer is
put on top to make the surface look even. Bamboo battens are then
placed over the plant, and these are pressed down, and held in their
place by horizontal beams, working in upright posts. The uprights have
holes at intervals of six inches. An iron pin is put in one of the
holes; a lever is put under this pin, and the beam pressed down, till
the next hole is reached and a fresh pin inserted, which keeps the beam
down in its place. When sufficient pressure has been applied, the
sluice in the reservoir is opened, and the water runs by a channel into
the vat till it is full. Vat after vat is thus filled till all are
finished, and the plant is allowed to steep from ten to thirteen or
fourteen hours, according to the state of the weather, the temperature
of the water, and other conditions and circumstances which have all to
be carefully noted.

At first a greenish yellow tinge appears in the water, gradually
deepening to an intense blue. As the fermentation goes on, froth forms
on the surface of the vat, the water swells up, bubbles of gas arise to
the surface, and the whole range of vats presents a frothing, bubbling,
sweltering appearance, indicative of the chemical action going on in
the interior. If a torch be applied to the surface of a vat, the
accumulated gas ignites with a loud report, and a blue lambent flame
travels with amazing rapidity over the effervescent liquid. In very hot
weather I have seen the water swell up over the mid walls of the vats,
till the whole range would be one uniform surface of frothing liquid,
and on applying a light, the report has been as loud as that of a small
cannon, and the flame has leapt from vat to vat like the flitting
will-o'-the-wisp on the surface of some miasmatic marsh.

When fermentation has proceeded sufficiently, the temperature of the
vat lowers somewhat, and the water, which has been globular and convex
on the