3 " 4 "
Mutton, lean Roasted 3 " 4 "
Herring Broiled 3-1/2 " 4-1/2 "
Cheese 3-1/2 " 6 "

FOODS VERY DIFFICULT OF DIGESTION.

ARTICLES OF FOOD HOW PREPARED TIME OF DIGESTION

Beef, fresh, lean Fried 4 hours 00 minutes
" old, hard, salted Boiled 4 " 15 "
" recently salted Boiled 4 " 30 "
" " " Fried 4 " 15 "
" fat or lean Roasted 5 " 15 "
" suet (fresh) Boiled 5 " 30 "
" soup with vegetables
and bread Boiled 4 " 00 "
Beef, soup from marrow
bones Boiled 4 " 15 "
Pork, fat and lean Roasted 5 " 15 "
" recently salted Boiled 4 " 00 "
Pork recently salted Fried 4 " 15 "
" ham Cured 4 " 30 "
Veal Broiled 4 " 00 "
" Fried 4 " 30 "
Mutton, suet Boiled 4 " 30 "
Fowls Boiled or
roasted 4 " 00 "
Heart, animal Fried 4 " 00 "
Salmon, salted,
or mackerel Boiled 4 " 00 "
Cabbage, with vinegar Boiled 4 " 30 "
Cheese, old, strong Raw 3-1/2 to 6-1/2 hours
Duck Roasted 4 hours 30 "

CHAPTER XXIX.

DIET FOR INDIGESTION.

Indigestion is a symptom of a functional disturbance or is due to a
local disease in some portion of the digestive apparatus. Therefore
diet must be adapted to the sensibility of the stomach and bowels,
to gastric and intestinal secretions, mobility, absorption and
elimination, to the abnormal increased feeling of hunger or to the
absence of the sensation of hunger.

The food should be of easy solubility and offer slight resistance to
the digestive juices. It should not mechanically or chemically irritate
or impede intestinal peristalsis. It should not increase fermentation
or putrefaction and the greater portion of it should be absorbed.

The object of diet is not to eat