412 
Of the wheat produced in 1849, as shown in this table, about two- 
thirds were exported, mostly by way of Lake Michigan, being shipped 
at the ports of Milwaukee, Kenosha, and Racine, either in the form of 
grain or flour. 
Table of the exports of wheat and flour, at Milwaukee, from 1845 to 
1853: 
TEAR. 
W heat 
(bushels.) 
Flour 
(barrels.) 
TEAR. 
Wheat 
(bushela) 
Flour ! 
(barrels.) 1 
1845 
95,500 
7.500 
1850 
297,578 
100,017 1 
1846 
213.448 
15.756 
1851 
130.744 
101,811 
1847 
598,011 
34 840 
1852 
428,512 
88213 j 
1848 
612,474 
92 732 
1853 
1,181,090 
159,216 s 
1849 
1,148,807 
136,657 
| 
Besides the above, large quantities are shipped annually at the ports 
of Kenosha and Racine ; and recently Sheboygan and Ozaukee have be¬ 
gun to export this invaluable grain. 
Among the items exported by way of Lake Michigan, besides wheat 
and flour, are large quantities of oats and barley ; and also corn, hay* 
grass-ssed, rye and broom-corn. 
The following Table shows the prices of grain in Milwaukee, in the month 
of October, for the last four years, including the low prices of 1851, and 
the high rates of the past year. The prices are in cents per bushel: 
1850. 
1851. 
> 
1852. 
1853. 
Wint< r Wheat. 
60 to 73 
40 to 70 
66 to 75 
91 to 111 
Spring Wheat. 
38 to 65 
30 to 50 
48 to 66 
82 to 100 
Rye___ 
32 to 35 
35 to 50 
50 to 56 
52 to 58 
Barley... 
45 to 60 
40 to 56 
40 to 50 
Oats. 
25 to 30 
15 to 18 
26 to 29 
25 to 30 
It may not be unimportant to copy here some account of the method 
of preparing straw, or the culms of grass for the manufacture of hats. 
“The period of flowering, or at the time the grass is in full flower, or 
when the blossom is about decaying, is the best stage of growth at which 
to cut the culms. They may be bleached by the process detailed by Mr. 
Cobbett, in his * Cottage Economy/ The culms being selected and placed 
in a convenient vessel, boiling water is poured over them, in quantity suf¬ 
ficient to cover the straw; in this they are to remain ten minutes; when 
