Flour and Wheat $1,000,000. Pork, bacon, lard 350,000 Whiskey 500,000 Tobacco 1,900,000 Wool, and fabrics of wool, and cotton 100,000 Cordage, hemp, and fabrics of hemp 500,000 Cattle 200,000 Horses, and mules 100,000 Saltpetre, and gunpowder 60,000 White, and Red Lead 45,000 Soap, and Candles 27,000 --------- 4,782,000[1] [1] Fearon, H. B., Journey, 238. In 1817-1818 the wealthy farmers of Ohio raised live stock for the home, and Atlantic city markets, and sent beef, pork, cheese, lard, and butter to New Orleans.[422] Pork was exported from Illinois.[423] Fearon says, "there is a class of men throughout the western country called 'merchants', who, in the summer and autumn months, collect flour, butter, cheese, pork, beef, whiskey, and every species of farming produce which they send in flats and keel boats to the New Orleans market. The demand created by this trade, added to a large domestic consumption, insures the most remote farmer a certain market. Some of these speculators have made large fortunes."[424] It may be interesting to note the estimates, on the prices of freight, given by Fearon and Fordham who traveled through the West in the years 1817-1818. Fearon says, "The price of boating goods from New Orleans to Louisville (1412 miles) is from 18 s. to 22 s. 6 d. per hundred. The freight to New Orleans from hence is 3 s. 4½ d. to 4 s. 6 d. per hundred. The average period of time which boats take to go to New Orleans is about 28 days; that from New Orleans 90 days. Steam vessels effect the same route in an average of 12 days down, and 36 days up." "Freight from this place (Illinois) to Louisville (307 miles) is 5 s. per cwt.; from Louisville is 1 s. 8 d.; from hence to New Orleans (1130 miles) 4 s. 6 d.; from New Orleans, 20 s. 3 d.; hence to Pittsburg (1013 miles) 15 s. 9 d.; from Pittsburg, 4 s. 6 d. This vast disproportion in the charge of freight is produced by the difference in time in navigating _up_ and _down_ the streams of the Ohio and Mississippi."[425]