CHAPTER XXI.. The Digestibility of Solid Foods.

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 TIME REQUIRED COOKING. 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 3 30 boiled

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.