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Ellis's Primary Physiology; Or, Good Health for Boys and Girls

Chapter 83: TRANSCRIBER'S NOTE
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About This Book

A straightforward school-level guide explains the basic anatomy, physiology, and practical hygiene for children, presenting simple rules about cleanliness, bathing, drinking, eating, teeth, hair, eyes, exercise, posture, clothing, and fresh air. It includes practical how-to sections on swimming and resuscitation, explanations of muscles, nerves, skeleton, and digestion, and warnings about smoking, alcohol, poisons, and sunstroke. Addressed both to pupils and to male and female teachers, the text emphasizes daily habits, preventive care, and clear, actionable instruction aimed at preserving health from childhood onward.

CHAPTER XXI.
 
THE DIGESTIBILITY OF SOLID FOODS.

The following table is given in order to show the time required for the digestion of the most ordinary articles of food:

Kind of Food. Mode of Cooking. Time required for Digestion.
 
  Hours. Minutes.
Pork roasted 5 15
Cartilage boiled 4 15
Ducks roasted 4 00
Fowls roasted 4 00
Fowls boiled 4 00
Beef fried 4 00
Eggs fried 3 30
Eggs hard boiled 3 30
Cheese   3 30
Oysters stewed 3 30
Mutton roasted 3 15
Mutton boiled 3 00
Beef roasted 3 00
Beef boiled 2 45
Chicken fricasseed 2 45
Lamb broiled 2 30
Pig (suckling) roasted 2 30
Goose roasted 2 30
Gelatin boiled 2 30
Turkey boiled 2 25
Eggs roasted 2 15
Cod Fish (cured, dry) boiled 2 00
Ox Liver broiled 2 00
Venison Steak broiled 1 30
Salmon Trout boiled 1 30
Eggs (whipped) raw 1 30
Tripe (soused) boiled 1 00
Pig's Feet (soused) boiled 1 00
Cabbage boiled 4 00
Beetroot boiled 3 45
Turnips boiled 3 30
Potatoes boiled 3 30
Wheaten Bread baked 3 30
Carrot boiled 3 15
Indian Corn Bread baked 3 15
Indian Corn Cake baked 3 00
Apple-dumpling boiled 3 00
Potatoes baked 2 33
Potatoes roasted 2 30
Parsnips boiled 2 30
Sponge Cake baked 2 30
Beans boiled 2 30
Apples (sour) raw 2 00
Barley boiled 2 00
Tapioca boiled 2 00
Sago boiled 1 45
Apples (sweet) raw 1 30
Rice boiled 1 00

TRANSCRIBER'S NOTE

  1. Moved parenthetical questions from the bottom of each page to the end of the chapter.
  2. Silently corrected typographical errors.
  3. Retained anachronistic and non-standard spellings as printed.

Transcriber's Note:

The cover image was created by the transcriber and is placed in the public domain.