FOREIGN TRADE IN FARM AND FOREST PRODUCTS. 29 
The imports of oatmeal during the seven years 1884—1890 aggre- 
gated 1 million pounds annually. During the five years 1891-1895 
the annual imports were about half a million pounds and for the 15 
years 1896-1909 the annual imports were about 300,000 pounds, in- 
creasing to 1 million pounds in 1911. About 90 per cent of this item 
came from the United Kingdom. 
SUGAR. 
Beginning with 1901, the annual imports of sugar into the United 
States have averaged about 4 billion pounds, or nearly ten times the 
yearly imports in 1851-1855. The great increase occurred in 1866- 
1870 over the previous five-year period. In 1861-1865 a yearly aver- 
age of 634 million pounds were imported ; in the next five-year period 
an average of 1,082 million pounds were imported, and again an 
increase, when in 1876-1880 the average yearly imports equaled 1.670 
million pounds. Beginning with 1881-1885, yearly averages ex- 
ceeded 2 billion pounds, reaching in 1891-1895, 3,744 million pounds ; 
in 1896-1900, 3,900 million pounds; in 1901-1905, 3,721 million 
pounds ; in 1906-1910, 4,006 million pounds ; and in 1911-1914, 4,462 
million pounds. To the imports subsequent to 1901 should be added 
the sugar received from Hawaii and Porto Eico, which prior to 
1901 were classed as foreign countries. Beceipts from Hawaii and 
Porto Rico during 1911-1914 averaged 1,801 million pounds, which, 
added to the imports for these years, gives an annual average of 
6,263 million pounds. Cuba for more than threescore years has been 
the chief source of our sugar supply. Imports from Cuba averaged 
332 million pounds a year in 1851-1885 and 3,615 million pounds 
during 1911-1913. 
In 1914 the imports from Cuba had risen to 4,926 million pounds, 
and receipts from Hawaii and Porto Bico were, respectively, 1,114 
million and 641 million pounds. Imports from the Dutch East 
Indies, which in 1906-1910 averaged 610 million pounds a year, 
decreased to 194 million pounds during 1911-1913. 
All but a small fraction of the sugar imported into the United 
States is intended to be further treated before it is ready for con- 
sumption. For convenience this kind of sugar is generally called 
« raw » s U g ar arid, the kind fit for consumption is spoken of as 
" refined." 
Compared with imports, the sugar exported from the United 
States is relatively unimportant and has been since the beginning 
of our foreign trade. At present (1914) and for a long period of 
time the sugar exported is refined. Much of it is sent to Central 
America and the West Indies, even to countries from which we 
import raw sugar. Occasionally large quantities are shipped to 
