Smoked ham, well packed in pulverized charcoal, will keep for years. Butter, put into clean pots and well surrounded with charcoal, will keep good for 12 months. This is the antiseptic quality of charcoal. Each atom has the capacity of absorbing a thousand times its own bulk of deleterious gases, and thus keeps what it surrounds in perfect purity.

Average Time Required For Digestion

Articles of Food.

How Prepared.

Hrs.

Min.

Apples, sweet, mellow.......

Raw.....

1

30

Apples, sour, mellow......

Raw.....

2

00

Apples, sour, hard.....

Raw....

2

50

Barley....

Boiled....

2

00

Beans, pod......

Boiled.....

2

30

Beef, fresh.....

Boiled....

3

30

Beef, lean, rare.....

Roasted....

3

30

Beefsteak....

Broiled...

3

00

Beef...........................

Fried....

4

00

Beets....

Boiled....

3

45

Brains.....

Boiled....

1

45

Bread, Corn.....

Baked...

3

15

Bread, fresh wheat.............

Baked........

3

30

Butter........................

Melted.......

3

30

Cabbage, vinegar....

Raw....

2

00

Cabbage.....

Raw....

2

30

Cabbage....

Boiled........

4

00

Cake, sponge.....

Baked........

2

30

Catfish, fresh....

Fried....

3

30

Cheese, old.....

Raw....

3

30

Chicken.....

Friscasseed...

2

45

Chicken....

Boiled........

4

00

Chicken

Roasted

4

00

Codfish, cured....

Boiled........

2

00

Custard.....

Baked........

2

45

Ducks......

Roasted....

4

00

Dumplings, apple.....

Boiled........

3

00

Eggs.........................

Raw.....

1

30

Eggs..........................

Roasted....

2

15

Eggs.......................

Soft-boiled...

3

00

Eggs.....

Hard-boiled...

3

30

Eggs..........................

Fried....

3

30

Gelatine.....

Boiled........

2

30

Green corn....

Boiled........

3

45

Goose....

Roasted....

2

30

Hash, meat, vegetable....

Warmed...

2

30

Heart....

Fried....

4

00

Johnny cake.....

Baked....

3

00

Lamb

Broiled....

2

30

Liver, beef.....

Broiled....

2

00

Milk..........................

Boiled........

2

00

Milk....

Raw....

2

15

Articles of Food.

How Prepared.

Hrs.

Min.

Mutton, fresh..................

Roasted...

3

15

Mutton........................

Broiled...

3

00

Mutton.......................

Boiled...

3

00

Onions....

Boiled....

3

00

Oysters....

Raw....

2

55

Oysters....

Roasted...

3

15

Oysters.....

Stewed...

3

30

Parsnips....

Boiled........

2

30

Pigs feet, soused....

Boiled........

1

00

Pig, suckling...

Roasted....

2

30

Pork, fresh.....

Stewed....

3

00

Pork, fat and lean..............

Roasted...

5

15

Pork..........................

Broiled....

3

15

Pork steal....

Broiled...

3

15

Potatoes....

Boiled........

3

30

Potatoes....

Boiled....

2

30

Rice...

Boiled........

1

00

Sago....

Boiled.......

1

45

Salmon, salted....

Boiled.......

4

00

Salmon, fresh....

Boiled....

1

45

Sausage......

Fried....

3

20

Sausage......

Boiled...

4

00

Soup, bean....

Boiled........

3

00

Soup, mutton....

Boiled........

3

30

Soup, oyster.....

Boiled........

3

30

Soup, beef, vegetable..........

Boiled........

4

00

Spinach....

Boiled........

2

30

Suet, beef....

Boiled........

5

30

Tomatoes....

Stewed...

2

30

Tripe, soused....

Boiled........

1

00

Trout, fresh.....

Boiled........

1

30

Trout, fresh.....

Fried....

1

30

Turkey, domestic....

Boiled........

2

25

Turkey, wild...............

Roasted...

2

18

Turnips, flat..............

Boiled........

3

30

Veal..........................

Broiled....

4

00

Veal...........................

Fried...

4

30

Venison, steak....

Broiled....

1

35