[Footnote 229-4: To this, in Saxony, must be added about from 6 to 7 pounds of veal and mutton. The recent increase in the consumption of meat in Saxony is very encouraging: 1840, about 30 lbs. of beef and pork per capita; 1851-57, 40 lbs. (Sächs. Statist. Ztschr., 1867, 143 seq.) On the other hand, _Schmoller_ estimated the consumption of meat in general in Prussia, in 1802, at 33.8; in 1816, at 22.5; in 1840, at 34.6; in 1867, at 34.9 lbs. (_Fühling_, N. Landw. Zeitg., XIX; Jahrg. Heft., 9 seq.) Paris consumed, in 1850, 145 pounds of butcher's meat per capita; in 1869, 194 pounds. In the year of the revolution, 1848, the consumption declined 45 per cent.; the consumption of wine in barrels, 16 per cent.; in bottles, 44 per cent.; of sea-fish, 25 per cent.; of oysters, 24 per cent.; of beer, 20 per cent.; of eggs, 19 per cent.; of butter, 13 per cent.; of fowl, 6 per cent. (_Cl. Juglar_, in the Journal des Economistes, March, 1870.)] [Footnote 229-5: _Porter_, Progress of the Nation, V, 5, 591 ff.; _Hildesheim_, Normaldiet, 52 ff. Well-known English popular song: "Oh, the roast beef of old England" etc. Even at the end of the 17th century one-half of the nation partook of fresh meat scarcely once or twice a week; most of that consumed was salted. (_Macaulay_, History of England, ch. 3.) But even _Boisguillebert_, Traité des Grains, II, 7, characterizes the English as great beer-drinkers and meat-eaters, from the highest class to the lowest, while the French consumed almost nothing but bread. Similarly _J. J. Becher_, Physiologie, 1678, 202, 248, on the great consumption of meat and sugar in England.] [Footnote 229-6: _Anderson_, Origin of Commerce, a. 1743; _Porter_, Progress, V, 4, 350 ff.; Meidinger, 154 ff.; Memorandum respecting British Commerce, etc., before and since the Adoption of Free Trade, 1866. On men-of-war each man gets 35-45 lbs. a year; in the poorhouse, old men 22¾. (_Porter._)] [Footnote 229-7: In Henry IV.'s time, in France, sugar was sold by the apothecaries by the ounce!]