gastric digestion of
a number of the more common solid foods. There are a good many factors
of which the table takes no account, such as the interval since the
last meal, state of the appetite, amount of work and exercise, method
of cooking, and especially the quantity of food.]

Table Showing the Digestibility of the More Common Solid Foods.

Food How Time in
Cooked Stomach,
Hours
-------------------------------------------------
Apples, sweet and mellow Raw 1-1/2
Apples, sour and hard " 2-1/2
Apple Dumpling Boiled 3
Bass, striped, fresh Broiled 3
Beans, pod Boiled 2-1/2
Beef, with salt only " 2-3/4
" fresh, lean Raw 3
" " " Fried 4
" " " Roasted 3-1/2
" old, hard, salted Boiled 4-1/4
Beefsteak Broiled 3
Beets Boiled 3-3/4
Bread, corn Baked 3-1/4
" wheat, fresh " 3-1/2
Butter Melted 3-1/2
Cabbage, with vinegar Raw 2
" " " Boiled 4-1/2
" heads Raw 2-1/2
Carrots Boiled 3-1/4
Cheese, old, strong Raw 3-1/2
Chicken, full-grown Fricassee 2-3/4
" soup Boiled 3
Codfish, cured, dried " 2
Corncake Baked 2-3/4
Custard " 2-3/4
Duck, domestic Roasted 4
" wild " 4-1/2
Eggs, fresh, whipped Raw 1-1/2
" " 2
" soft-boiled Boiled 3
" hard-boiled " 3-1/2
" Fried 3-1/2
Fowl, domestic Boiled 4
" " Roasted 4
Gelatin Boiled 2-1/2
Goose Roasted 2-1/2
Green corn and beans Boiled 3-3/4
Hash, meat and vegetables Warm