| Raw, | 2 15
Mutton, fresh, | Roasted, | 3 15
Mutton, fresh, | Broiled, | 3
Mutton, fresh, | Boiled, | 3
Oysters, fresh, | Raw, | 2 55
Oysters, fresh, | Roasted, | 3 15
Oysters, fresh, | Stewed, | 3 30
Parsnips, | Boiled, | 2 30
Pig, sucking, | Roasted, | 2 30
Pigs' feet, soused, | Boiled, | 1
Pork, fat and lean, | Roasted, | 5 15
Pork, recently salted, | Boiled, | 4 30
Pork, recently salted, | Fried, | 4 15
Pork, recently salted, | Broiled, | 3 15
Pork, recently salted, | Raw, | 3
Pork, steak, | Broiled, | 3 15
Potatoes, Irish, | Boiled, | 3 30
Potatoes, Irish, | Baked, | 2 30
Rice, | Boiled, | 1
Sago, | Boiled, | 1 45
Salmon, salted, | Boiled, | 4
Sausage, fresh, | Broiled, | 3 20
Soup, beef, vegetables, and | Boiled, | 4
bread, | |
Soup, chicken, | Boiled, | 3
Soup, mutton, | Boiled, | 3 30
Soup, oyster, | Boiled, | 3 30
Suet, beef, fresh, | Boiled, | 5 30
Suet, mutton, | Boiled, | 4 30
Tapioca, | Boiled, | 2
Tripe, soused, | Boiled, | 1
Trout, salmon, fresh, | Boiled, | 1 30
Trout, salmon, fresh, | Fried, | 1 30
Turkey, domesticated, | Roasted, | 2 30
Turkey, | Boiled, | 2 25
Turkey, wild, | Roasted, | 2 18
Turnips, flat, | Boiled, | 3 30
Veal, fresh, | Broiled, | 4
Veal, fresh, | Fried, | 4 30
Venison steak, | Broiled, | 1 35
-----------------------------+--------------+--------

296. In view of this table, the question may be suggested, Is that
article of food most appropriate to the system which is most easily
and speedily digested? To this it may be replied, that the stomach is
subject to the same law as the muscles and other organs; exercise,
within certain limits, strengthens it. If, therefore, we always eat
those articles most eas