Note 202 — Chapter I
Reading edition
The Italians consumed large quantities of pork, mainly raised in the north (Polybius ii, 15; xii. fr. 1). Aurelian began a pork as well as a wine and oil ration for the Romans (Vopiscus, Aurelianus, 35, 47); and under Valentinian III the annual consumption in the city of Rome was 3,628,000 lbs., there being then a free distribution to the poor during five months of the year. Gibbon calculates that it sold at less than 2d. per lb. (Bohn ed. iii, 417-18.)