Digestion is one of the most important features or functions that is performed in our physical organization, from the fact that we receive our support from it, and by it our bodies are entirely renewed every four months. The weight of the body that we now own in four months will be entirely new in every particular. The old theory was, that the body renewed itself every seven years, but that idea is now exploded. If you will mark the finger nail at the root, or where it comes in contact with the skin or flesh, with a file or piece of caustic, you will find, at the end of four months, that the mark will have grown clear out to the end of the nail, which proves the nail has grown entirely new; and so it is with the entire body. Knowing this to be a fact, we realize the importance of having a knowledge of digestion; how long it takes every article of food to digest that we have in every-day life and during life, for good digestion makes good blood, good blood a good body, and without a good body no man can be happy, for the healthy body is the machinery in which we accomplish success and happiness in life. So, in order to teach my kind readers some facts on digestion; I will give a list of facts that were actually observed in the human stomach by the naked eye of scientific medical men. This fact, I have the pleasure of stating to my readers, I obtained from a statement of Dr. I. J. Warren, of Boston, Massachusetts. I shall simply give the substance in brief, and the table of digestion. It appears that the medical profession and humanity in general was providentially presented with this occurrence that they might know the true history of their stomachs, in reference to the time it takes to digest the various artiles of food we eat in our life time. The following table will profit all those who read it and regard the truths or facts it teaches. The way these facts were discovered was as follows: A man by the name of St. Martin accidentally got the walls of his abdomen and stomach blown away by the explosion of a gun. They refused to heal, but a delicate membranous film grew down and protected the food from falling out of the stomach, yet it was transparent like a window pane, so that the process of digestion could be clearly seen with the naked eye, and the time it took each article of food to digest was taken note of by Dr. Beaumont. I will give the table s given by I. J. Warren, M.D.:

 Rice . . . . . . . . . . . . . . . . . . . . . .boiled . . . . . . . . . . . . 1 h. 00 min.
 Pig's Feet, soused. . . . . . . . . . . .boiled . . . . . . . . . . . . 1    00
 Tripe, soused . . . . . . . . . . . . . . .boiled . . . . . . . . . . . . 1    00
 Trout Salmon, or Salmon fresh . .boiled . . . . . . . . . . . . 1    30
 Trout Salmon, or Salmon fresh . fried . . . . . . . . . . . . . 1    30
 Apples, sweet and mellow . . . . .raw . . . . . . . . . . . . . . 1    35
 Venison steak . . . . . . . . . . . . . . broiled . . . . . . . . . . . 2    00
 Sago . . . . . . . . . . . . . . . . . . . . . boiled . . . . . . . . . . . . 2    00
 Apples, sour and mellow . . . . . . raw . . . . . . . . . . . . . . 2    00
 Cabbage, with vinegar . . . . . . . raw . . . . . . . . . . . . . . 2    00
 Codfish, cured dry . . . . . . . . . . boiled . . . . . . . . . . . . . 2   00
 Eggs, fresh . . . . . . . . . . . . . . . . raw . . . . . . . . . . . . . . . 2   00
 Beef Liver, fresh . . . . . . . . . . . .broiled . . . . . . . . . . . . 2   00
 Milk . . . . . . . . . . . . . . . . . . . . . boiled . . . . . . . . . . . . .2   15
 Turkey, wild . . . . . . . . . . . . . . .boiled . . . . . . . . . . . . . 2   30
 Turkey, domesticated . . . . . . . raw . . . . . . . . . . . . . . . .2   25
 Potatoes, Irish . . . . . . . . . . . . . baked . . . . . . . . . . . . . . .2 hr 30 min.
 Parsnips . . . . . . . . . . . . . . . . . .boiled . . . . . . . . . . . . . . .2   30
 Pig, sucking . . . . . . . . . . . . . . .roasted . . . . . . . . . . . . . .2   30
 Meat Hash, with vegetables . . .warm . . . . . . . . . . . . . . .2   30
 Lamb, fresh . . . . . . . . . . . . . . .broiled . . . . . . . . . . . . . . 2   30
 Goose . . . . . . . . . . . . . . . . . . . roasted . . . . . . . . . . . . . . 2   30
 Cake, sponge . . . . . . . . . . . . . baked . . . . . . . . . . . . . . . 2   30
 Cabbage, raw . . . . . . . . . . . . . raw . . . . . . . . . . . . . . . . . 2   45
 Beans, pod . . . . . . . . . . . . . . . boiled . . . . . . . . . . . . . . . 2   50
 Custard . . . . . . . . . . . . . . . . . .baked . . . . . . . . . . . . . . . 2   55
 Chicken, full grown . . . . . . . .fricaseed . . . . . . . . . . . . . 3   00
 Apples, sour and hard . . . . . . raw . . . . . . . . . . . . . . . . . 3   00
 Oysters, fresh . . . . . . . . . . . . raw . . . . . . . . . . . . . . . . . 2   00
 Bass, striped, fresh . . . . . . . . .broiled . . . . . . . . . . . . . . 3   00
 Beef, fresh, lean and rare . . . boiled . . . . . . . . . . . . . . . 3   00
 Steak . . . . . . . . . . . . . . . . . . . broiled . . . . . . . . . . . . . . 3   00
 Corn Cake . . . . . . . . . . . . . . . baked . . . . . . . . . . . . . . . 3   00
 Dumplings, Apple . . . . . . . . boiled . . . . . . . . . . . . . . . 3   00
 Eggs . . . . . . . . . . . . . . . . . . . boiled, soft . . . . . . . . . . . 3   00
 Mutton, fresh . . . . . . . . . . . . broiled . . . . . . . . . . . . . . . 3   00
 Pork, recently salted . . . . . . . raw . . . . . . . . . . . . . . . . . 3   15
 Pork Steak . . . . . . . . . . . . . . .broiled . . . . . . . . . . . . . . .3   15
 Corn Bread . . . . . . . . . . . . . .baked . . . . . . . . . . . . . . . . 3   15
 Mutton, fresh . . . . . . . . . . . . roasted . . . . . . . . . . . . . . . 3   20
 Carrots, orange . . . . . . . . . . boiled . . . . . . . . . . . . . . . . 3   30
 Sausage, fresh . . . . . . . . . . . broiled . . . . . . . . . . . . . . . 3   30
 Beef, fresh, lean, and dry . . roasted . . . . . . . . . . . . . . . . 3   30
 Bread, wheat, fresh . . . . . . baked . . . . . . . . . . . . . . . . . 3   30
 Butter . . . . . . . . . . . . . . . . . melted . . . . . . . . . . . . . . . . 3   30
 Cheese, old and strong . . . . raw . . . . . . . . . . . . . . . . . . 3   30
 Eggs, fresh. . . . . . . . . . . . . .boiled, hard . . . . . . . . . . . . 3   30
 Flounder, fresh . . . . . . . . . .fried . . . . . . . . . . . . . . . . . . 3   30
 Oysters, fresh . . . . . . . . . . .fried . . . . . . . . . . . . . . . . . . 3   30
 Potatoes, Irish . . . . . . . . . . stewed . . . . . . . . . . . . . . . . .3   30
 Soup, Mutton . . . . . . . . . . .boiled . . . . . . . . . . . . . . . . . 3   30
 Oysters . . . . . . . . . . . . . . . .boiled . . . . . . . . . . . . . . . . . 3   30
 Turnips, flat . . . . . . . . . . . .boiled . . . . . . . . . . . . . . . . . 3   45
 Beets . . . . . . . . . . . . . . . . . boiled . . . . . . . . . . . . . . . . . 3   45
 Corn and Green Beans . . . boiled . . . . . . . . . . . . . . . . . 4   00
 Beef, fresh and lean . . . . . boiled . . . . . . . . . . . . . . . . . 4   00
 Fowls, domestic . . . . . . . . boiled . . . . . . . . . . . . . . . . . 4   00
 Veal, fresh . . . . . . . . . . . . broiled . . . . . . . . . . . . . . . . . 4   00
 Soup, Beef, Vegetables, Bread . Boiled . . . . . . . . . . . . 4   00
 Salmon, salted . . . . . . . . . boiled . . . . . . . . . . . . . . . . . 4   00
 Heart, animal . . . . . . . . . . .fried . . . . . . . . . . . . . . . . . . 4   00
 Beef, old, hard, and salted . . . . . . . boiled . . . . . . . . . . . . 4 hr 00 min.
 Pork, recently salted . . . . . . . . . . . . fried . . . . . . . . . . . . . .4   30
 Cabbage, with vinegar . . . . . . . . . . boiled . . . . . . . . . . . . . 4   30
 Ducks, wild . . . . . . . . . . . . . . . . . . roasted . . . . . . . . . . . . 4   30
 Pork, recently salted . . . . . . . . . . . boiled . . . . . . . . . . . . . 4   30
 Suet, Mutton . . . . . . . . . . . . . . . . . boiled . . . . . . . . . . . . . .4   30
 Veal, fresh . . . . . . . . . . . . . . . . . . . fried . . . . . . . . . . . . . . .4   30
 Pork, fat and lean . . . . . . . . . . . . . .roasted . . . . . . . . . . . . .5   15
 Suet, Beef, fresh . . . . . . . . . . . . . . boiled . . . . . . . . . . . . . .5   30
 Tendon . . . . . . . . . . . . . . . . . . . . . boiled . . . . . . . . . . . . . .5   30

This table of the time it takes to digest the different articles of food will hold good in the great majority of cases. Food will digest quicker if a person keeps still after meals an hour or so, than it will in one who commences work immediately after meals. This fact was discovered by one of the great physiologists of Europe, by taking two healthy dogs and feeding them both at the same time on the same kind of food. Shutting one up, and taking the other hunting, at the end of an hour he killed both, and took out their stomachs and examined their contents. In the one that was shut up the food had nicely digested, and in the one that went hunting the food was the same as when swallowed. Every one should rest at least one hour after each meal, and should never eat between them. Hygiene is the best doctor. If a man will bathe regularly, eat regularly, and sleep regularly, and be regular in all of his habits, he will seldom ever need a doctor to dose him with pills, potions and lotions. There is a penalty that will follow the violation of each law of nature, just as sure as fire will burn if you stick your finger in it.