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
- Moved parenthetical questions from the bottom of each page to the end of the chapter.
- Silently corrected typographical errors.
- 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.