SHOWING THE TIME REQUIRED FOR THE DIGESTION OF THE ORDINARY
ARTICLES OF FOOD.
Soups.--Chicken, 3 hours; mutton, 3-1/2 hours; oyster, 3-1/2 hours;
vegetable, 4 hours.
Fish.--Bass, broiled, 3 hours; codfish, boiled, 2 hours; oysters, raw,
3 hours; oysters, roasted, 3-1/4 hours; oysters, stewed, 3-1/2 hours;
salmon (fresh), boiled, 1-3/4 hours; trout, fried, 1-1/2 hours.
Meats.--Beef, roasted, 3 hours; beefsteak, broiled, 3 hours; beef
(corned), boiled, 4-1/4 hours; lamb, roast, 2-1/2 hours; lamb, boiled,
3 hours; meat, hashed, 2-1/2 hours; mutton, broiled, 3 hours; mutton,
roast, 3-1/4 hours; pig's feet, soused, 1 hour; pork, roast, 5-1/4
hours; pork, boiled, 4-1/2 hours; pork, fried, 4-1/4 hours; pork,
broiled, 3-1/4 hours; sausage, fried, 4 hours; veal, broiled, 4 hours;
veal, roast, 4-1/2 hours.
Poultry and game.--Chicken, fricasseed, 3-3/4 hours; duck (tame),
roasted, 4 hours; duck (wild), roasted, 4-3/4 hours; fowls (domestic),
roasted or boiled, 4 hours; goose (wild), roasted, 2-1/2 hours; goose
(tame), roasted, 2-1/4 hours; turkey, boiled or roasted, 2-1/2 hours;
venison, broiled or roasted, 1-1/2 hours.
Vegetables.--Asparagus, boiled, 2-1/2 hours; beans (Lima), boiled,
2-1/2 hours, beans (string), boiled, 3 hours; beans, baked (with
pork), 4-1/2 hours; beets (young), boiled, 3-3/4 hours; beets (old)
boiled, 4 hours; cabbage, raw, 2 hours; cabbage, boiled, 4-1/2 hours;
cauliflower, boiled, 2-1/2 hours; corn (green), boiled, 4 hours;
onions, boiled, 3 hours; parsnips, boiled, 3 hours; potatoes, boiled
or baked, 3-1/2 hours; rice, boiled, 1 hour; spinach, boiled, 2-1/2
hours; tomatoes, raw or stewed, 2-1/2 hours; turnips, boiled, 3-1/2
hours.
Bread, Eggs, Milk, etc.--Bread, corn, 3-1/4 hours; bread, wheat, 3-1/2
hours; eggs, raw, 2 hours; cheese, 3-1/2 hours; custard, 2-3/4 hours;
eggs, soft-boiled, 3 hours; eggs, hard-boiled or fried, 3-1/2 hours;
gelatine, 2-1/2 hours; tapioca, 2 hours.
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