Fr. Blanco describes four species of water-cultivated (de agua), and five of mountain-produced (secano) rice. Of the first class, the lamuyo (Oryza sativa lamuyo) is principally cultivated, especially in Batangas. The barbed rice (Oryza aristata) grows in Ilocos. Of the mountain rice, that called quinanda (Oryza sativa quinanda) is the most esteemed. The cultivation of the water rice begins by the preparation of the seed deposits (semillero), into which, at the beginning of the rainy season, the seed is thrown, after a thorough impregnation of the ground with water, of which several inches remain on the surface. Ploughing and harrowing produce a mass of humid mud. During the growth of the seed, irrigation is continued, and after six weeks the crops are ready for transplanting to the rice-fields. Men generally pull up the plants, and convey them to the fields, where women up to their knees in mire separate the plants, and place them in holes at a regular distance of about five inches from one another. They are left for some days to take root, when the grounds are again irrigated. The rice grows to the height of somewhat more than a yard, and after four months is ready for harvest. It is a common usage to cut every ear separately with an instrument whose Indian name is yatap. In some parts a sickle called a lilit is used. The lilit has a crook by which a number of ears are collected, and being grasped with the left hand, are cut by the serrated blade of the sickle held in the right hand. The crops of aquatic rice vary from thirty to eightyfold.
The mountain rice is sown broadcast after ploughing and harrowing, and buffaloes are employed to trample the seed into the ground. More care is sometimes taken, and holes made at regular distances, into which three or four grains of rice are dropped. Careful cultivation and great attention to the removal of weeds are said to produce hundred-fold crops.
It is stated by Father Blanco that a third of the rice harvest has been known to perish in consequence of the dilatory and lazy way in which the reaping is conducted.
There is no doubt that the Philippines offer great facilities for the cultivation of indigo, but it has been neglected and inadequate attention paid to the manufacture. The growers state that there is in Europe a prejudice against Manila indigo; but such prejudice can only be the result of experience, and would be removed by greater care on the part of the growers, manufacturers and exporters. The crops, however, are uncertain, and often seriously damaged or destroyed by tempestuous weather, and by invasions of caterpillars. The seed is broadcast, sown immediately after the temperate season. It grows rapidly, but requires to have the weeds which spring up with it cleared away. It is ready for harvesting in the rainy months, generally in June. The fermentation, straining, beating, cleaning, pressing, and final preparation are carried on, not according to the improved processes of British India, but as they were introduced by the Spaniards. The Indians, like the Chinese, employ the dye in its liquid state.
