rolled rib or rump, per lb. 12 to 15 m.
Beef, long or short fillet 20 to 30 m.
Mutton, rare, per lb. 10 m.
Mutton, well done, per lb. 15 m.
Lamb, well done, per lb. 15 m.
Veal, well done, per lb. 20 m.
Pork, well done, per lb. 30 m.
Turkey, 10 lbs. wt. 3 hrs.
Chickens, 3 to 4 lbs. wt. 1 to 1-1/2 hrs.
Goose, 8 lbs. 2 hrs.
Tame duck 40 to 60 m.
Game duck 30 to 40 m.
Grouse, Pigeons 30 m.
Small birds 15 to 20 m.
Venison, per lb. 15 m.
Fish, 6 to 8 lbs.; long, thin fish 1 hr.
Fish, 4 to 6 lbs.; thick Halibut 1 hr.
Fish, small 20 to 30 m.

Freezing

Ice Cream 30 m.

Boiling

Coffee 3 to 5 m.
Tea, steep without boiling 5 m.
Cornmeal 3 hrs.
Hominy, fine 1 hr.
Oatmeal, rolled 30 m.
Oatmeal coarse, steamed 3 hrs.
Rice, steamed 45 to 60 m.
Rice, boiled 15 to 20 m.
Wheat Granules 20 to 30 m.
Eggs, soft boiled 3 to 6 m.
Eggs, hard boiled 15 to 20 m.
Fish, long, whole, per lb. 6 to 10 m.
Fish, cubical, per lb. 15 m.
Clams, Oysters 3 to 5 m.
Beef, corned and a la mode 3 to 5 hrs.
Soup stock 3 to 6 hrs.
Veal, Mutton 2 to 3 hrs.
Tongue 3 to 4 hrs.
Potted pigeons 2 hrs.
Ham 5 hrs.
Sweetbreads 20 to 30 m.
Sweet corn