| MODE OF | TIME OF | TIME OF |
|PREPARATION| COOKING |DIGESTION|
-----------------------------------------------------------------
| | H. M. | H. M. |
Apples, sour, hard |Raw | | 2 50 |
Apples, sweet and mellow |Raw | | 1 50 |
Asparagus |Boiled | 15 to 30| 2 30 |
Beans (pod) |Boiled | 1 00 | 2 30 |
Beans with green corn |Boiled | 45 | 3 45 |
Beef |Roasted |[A] 25 | 3 00 |
Beefsteak |Broiled | 15 | 3 00 |
Beefsteak |Fried | 15 | 4 00 |
Beef, salted |Boiled |[A] 35 | 4 15 |
Bass, fresh |Broiled | 20 | 3 00 |
Beets, young |Boiled | 2 00 | 3 45 |
Beets, old |Boiled | 4 30 | 4 00 |
Bread, corn |Baked | 45 | 3 15 |
Bread, wheat |Baked | 1 00 | 3 30 |
Butter |Melted | | 3 30 |
Cabbage |Raw | | 2 30 |
Cabbage and vinegar |Raw | | 2 00 |
Cabbage |Boiled | 1 00 | 4 30 |
Cauliflower |Boiled | 1-2 00 | 2 30 |
Cake, sponge |Baked | 45 | 2 30 |
Carrot, orange |Boiled | 1 00 | 3 15 |
Cheese, old |Raw | | 3 30 |
Chicken |Fricasseed | 1 00 | 3 45 |
Codfish, dry and whole |Boiled |[A] 15 | 2 00 |
Custard (one quart) |Baked | 30 | 2 45 |
Duck, tame |Roasted | 1 30 | 4 00 |
Duck, wild |Roasted | 1 00 | 4 50 |
Dumpling, apple |Boiled | 1 00 | 3 00 |
Eggs, hard |Boiled | 10 | 3 30 |
Eggs, soft |Boiled | 3 | 3 00 |
Eggs |Fried | 5 | 3 30 |
Eggs |Raw | | 2 00 |
Fowls, domestic, roasted or |Boiled | 1 00 | 4 00 |
Gelatine |Boiled | | 2 30 |
Goose, wild |Roasted |[A] 20 | 2 30 |
Lamb |Boiled |[A] 20 | 2 30 |
Meat and vegetables |Hashed | 30 | 2 30 |
Milk |Raw | | 2 15 |
Milk |Boiled | | 2 00 |
Mutton |Roast |[A] 25 | 3 15 |
Mutton |Broiled | 20 | 3 00 |
Onions |Boiled | 1-2 00 | 3 00 |
Oysters |Roasted | | 3 15 |
Oysters |Stewed | 5 | 3 30 |
Parsnips |Boiled | 1 00 | 3 00 |
Pigs' Feet |Soused | | 1 00 |
Pork |Roast |[A] 30 | 5 15 |
Pork |Boiled |[A] 25 | 4 30 |
Pork, raw or |Fried | | 4 15 |
Pork |Broiled | 20 | 3 15 |
Potatoes |Boiled | 30 | 3 30 |
Potatoes |Baked | 45 | 3 30 |
Potatoes |Roasted | 45 | 2 30 |
Rice |Boiled | 20 | 1 00 |
Salmon, fresh |Boiled | 8 | 1 45 |
Sausage |Fried | 25 | 4 00 |
Sausage |Broiled | 20 | 3 30 |
Soup, vegetable |Boiled | 1 00 | 4 00 |
Soup, chicken |Boiled | 2 00 | 3 00 |
Soup, oyster or mutton |Boiled |[B]3 30 | 3 30 |
Spinach |Boiled | 1-2 00 | 2 30 |
Tapioca |Boiled | 1 30 | 2 00 |
Tomatoes |Fresh | 1 00 | 2 30 |
Tomatoes |Canned | 30 | 2 30 |
Trout, salmon, fresh, boiled or|Fried | 30 | 1 30 |
Turkey, boiled or |Roasted |[B] 20 | 2 30 |
Turnips |Boiled | 45 | 3 30 |
Veal |Broiled | 20 | 4 00 |
Venison steak |Broiled | 20 | 1 35 |
[Footnote A: Minutes to the pound.]
[Footnote B: Mutton soup.]
The time given is the general average; the time will vary slightly
with the quality of the article.