i shake the hell out of my carboy. i ususally have it resting on a nice thick towel on the floor and wedge two feet under that b***h and just start shaking,like a madman you want the most violent, spastic, foam inducing shake you can create, mixing everything from the top to the bottom.
i let it sit for a few minute soaking in all the o2 goodness, the i realsease the cap on the carboy, wich lets out a 'sucking' sound. and i shake vigirulssly and violently some more.
i repeat this pattern for about ten-15 minutes, shake, rest, shake, rest, they key to the rest is to give the o2 a chance to be obsorbed.after 10 shakes i feal its ready to pitch the yeast, in which i give it one las shake, a little less toned down this time, just to distribute the yeast.
dont be scared of the carboy...its not your friend, it likes to be abused, your not gonna hurt its feelings, but you will be pissd if you dont get a goodhealthy, strong fermentation.