Mode of Preparation

Time of Cooking

Time of Digestion

H. M.

H. M.

Apples, sour, hard ............

Raw

2 50

Apples, Sweet and mellow..........

Raw

1 50

Asparagus..........

Boiled

15 to 30

2 30

Beans (pod)........

Boiled

1 00

2 30

Beans with green corn..........

Boiled

45

3 45

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

Roasted

* 25

3 00

Beefsteak........

Broiled

15

3 00

Beefsteak.....

Fried

15

4 00

Beef, Salted.........

Boiled

* 35

4 15

Bass, fresh.....

Broiled

20

3 00

Beets, young.........

Boiled

2 00

3 45

Beets, Old...........

Boiled

4 30

4 00

Bread, corn.......

Baked

45

3 15

Breat, wheat.......

Baked

1 00

3 30

Butter.........

Melted

3 30

Cabbage...........

Raw

2 30

Cabbage and vinegar...........

Raw

2 00

Cabbage...........

Boiled

1 00

4 30

Cauliflower........

Boiled

1-2 00

2 30

Cake, sponge.......

Baked

45

2 30

Carrot, orange...........

Boiled

1 00

3 15

Cheese, old..........

Raw

3 30

Chicken...........

Fricasseed

1 00

3 45

Codfish, dry and whole...........

Boiled

* 15

2 00

Custard (one quart)........

Baked

30

2 45

Duck, tame.......

Roasted

1 30

4 00

Duck, wild.....

Roasted

1 00

4 50

Dumpling, apple.........

Boiled

1 00

3 00

Eggs, hard........

Boiled

10

3 30

Eggs, soft.......

Boiled

3

3 00

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

Fried

5

3 30

Eggs.........

Raw

2 00

Fowls, domestic, roasted or........

Boiled

1 00

4 00

Gelatine.......

Boiled

2 30

Goose, wild.........

Roasted

* 20

2 30

Mode of Preparation

Time of Cooking

Time of Digestion

H. M.

H. M.

Lamb..........

Boiled

* 20

2 30

Meat and vegetables....

Hashed

30

2 30

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

Raw

2 15

Milk.....

Boiled

2 00

Mutton....

Roast

* 25

3 15

Mutton........

Broiled

20

3 00

Onions........

Boiled

1-2 00

3 00

Oysters....

Roasted

3 15

Oysters........

Stewed

5

3 30

Parnips.......

Boiled

1 00

3 00

Pigs' Feet.........

Soused

1 00

Pork.......

Roast

* 30

5 15

Pork........

Boiled

* 25

4 30

Pork, raw or........

Fried

4 15

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

Broiled

20

3 15

Potatoes..........

Boiled

30

3 30

Potatoes.........

Baked

45

3 30

Potatoes..............

Roasted

45

2 30

Rice.........

Boiled

20

1 00

Salmon, fresh...........

Boiled

8

1 45

Sausage....

Fried

25

4 00

Sausage........

Broiled

20

3 30

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

Boiled

1 00

4 00

Soup, chicken.......

Boiled

2 00

3 00

Soup, oyster or mutton........

Boiled

+ 3 30

3 30

Spinach...

Boiled

1-2 00

2 30

Tapioca.......

Boiled

1 30

2 00

Tomatoes........

Fresh

1 00

2 30

Tomatoes.........

Canned

30

2 30

Trout, salmon fresh boiled or...........

Fried

30

1 30

Turkey, boiled or..........

Roasted

* 20

2 30

Turnips.........

Boiled

45

3 30

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

Broiled

20

4 00

Vension steak...........

Broiled

20

1 35

* Minutes to the pound.

+ Mutton soup.

The time given is the general average; the time will vary slightly with the quality of the article.