fyf the Romans in the Fourth Century^. 2T1 



Maximum of Mean Price of the 

 the Sextarius. English Pint, 

 Wine Measure. 



L. s. d. 



Barley wine of Attica, - 24 Den. 4 2| 



Decoction ofdifferent raisins, (^d^coc^ww, J 16 2 10 



Maximum of the Mean price of the 

 III. — Price of M^AT. Roman Pound. French Pound. 



L. - s. d. 



Flesh of oxen, - - 8 Den. 2 



Do. of mutton or of goat, - 8 2 



Do. of lamb, or of kid, - 12 3 



Do. of pork, . ;^^^ 12 3 



The best lard, - -'^ 16 4 0.^ 



The best ham from Westphalia, from 



Cerdagne, or from the country of the 



Marses, - - - 20 5 0, 



Fat fresh pork, - 12 3 O; 



Belly and tripe, - 16 4 



Pig^s liver (faatum) enlarged by being 



fattened upon figs, - 16 4 



Pig's feet, each, - - 4 9 



Fresh pork sausages, (isicium) weighing 



one ounce, - - 2 4| 



Do. of fresh beef, (isicia) - 16 2 9| 



Pork sausages and seasoned, (^Zflfcawica^J 16 4 



Do. of smoked beef, - 10 2 9J 



Maximum of each Mean Price of each 

 IV. Poultry and Game, in Roman Money, in English Money. 



L. s. d. 



One fat male peacock, - 250 Den. 2 6 9 



One fat female peacock, - 200 1 17 9 



One male wild peacock, - 125 1 3 4J 



One female wild peacock, - 100 18 8 



One fat goose, - - 200 2 6 9 



Do. not fat, - - 100 18 8 



One hen, - - 60 11 4 



One duck, - - 40 7 4^ 



One partridge, - - 80 5 8 



One hare - - .150 18 1 



One rabbit, - - 40 7 4 



