PHYSICIANS' DIGESTION TABLE
SHOWING THE TIME REQUIRED FOR THE DIGESTION OF THE ORDINARY ARTICLES OF FOOD.
Soups.—Chicken, 3 hours; mutton, 3-1/2 hours; oyster, 3-1/2 hours; vegetable, 4 hours.
Fish.—Bass, broiled, 3 hours; codfish, boiled, 2 hours; oysters, raw, 3 hours; oysters, roasted, 3-1/4 hours; oysters, stewed, 3-1/2 hours; salmon (fresh), boiled, 1-3/4 hours; trout, fried, 1-1/2 hours.
Meats.—Beef, roasted, 3 hours; beefsteak, broiled, 3 hours; beef (corned), boiled, 4-1/4 hours; lamb, roast, 2-1/2 hours; lamb, boiled, 3 hours; meat, hashed, 2-1/2 hours; mutton, broiled, 3 hours; mutton, roast, 3-1/4 hours; pig's feet, soused, 1 hour; pork, roast, 5-1/4 hours; pork, boiled, 4-1/2 hours; pork, fried, 4-1/4 hours; pork, broiled, 3-1/4 hours; sausage, fried, 4 hours; veal, broiled, 4 hours; veal, roast, 4-1/2 hours.
Poultry and game.—Chicken, fricasseed, 3-3/4 hours; duck (tame), roasted, 4 hours; duck (wild), roasted, 4-3/4 hours; fowls (domestic), roasted or boiled, 4 hours; goose (wild), roasted, 2-1/2 hours; goose (tame), roasted, 2-1/4 hours; turkey, boiled or roasted, 2-1/2 hours; venison, broiled or roasted, 1-1/2 hours.
Vegetables.—Asparagus, boiled, 2-1/2 hours; beans (Lima), boiled, 2-1/2 hours, beans (string), boiled, 3 hours; beans, baked (with pork), 4-1/2 hours; beets (young), boiled, 3-3/4 hours; beets (old) boiled, 4 hours; cabbage, raw, 2 hours; cabbage, boiled, 4-1/2 hours; cauliflower, boiled, 2-1/2 hours; corn (green), boiled, 4 hours; onions, boiled, 3 hours; parsnips, boiled, 3 hours; potatoes, boiled or baked, 3-1/2 hours; rice, boiled, 1 hour; spinach, boiled, 2-1/2 hours; tomatoes, raw or stewed, 2-1/2 hours; turnips, boiled, 3-1/2 hours.
Bread, Eggs, Milk, etc.—Bread, corn, 3-1/4 hours; bread, wheat, 3-1/2 hours; eggs, raw, 2 hours; cheese, 3-1/2 hours; custard, 2-3/4 hours; eggs, soft-boiled, 3 hours; eggs, hard-boiled or fried, 3-1/2 hours; gelatine, 2-1/2 hours; tapioca, 2 hours.