this river is about two miles an hour, and is in a middling state of the water, uninterrupted with falls, impeding the navigation, from Morgantown to its mouth, a distance of one hundred miles; thence upwards the navigation is frequently interrupted by rapids, but is navigable however for small crafts for fifty or sixty miles further. The west branch in high water is navigable for fifteen miles, and communicates with a southern branch of the Little Kenhawa, by a portage of eight miles."
According to The Navigator, such cereals as wheat, oats, barley, rye, and buckwheat were already raised to "great perfection" in the valley of the Monongahela. It was a soil especially adapted to raising exceptional wheat crops and Mr. Cramer informs us that the flour made from Monongahela Valley wheat sold for two dollars more per barrel in New Orleans than Kentucky flour. Apples and peaches were staple fruit crops of the Monongahela country and these fruits were not infrequently made into brandy. Peach brandy was a luxury in the South and sold at a dollar a gallon.
