Note 229-4 — Chapter II

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.)