Note. The table below shows the results of many experiments to illustrate the time taken for the 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 Cooked Time in Stomach, Hours Apples, sweet and mellow Raw 1½ Apples, sour and hard ” 2½ Apple Dumpling Boiled 3 Bass, striped, fresh Broiled 3 Beans, pod Boiled 2½ Beef, with salt only ” 2¾ ” fresh, lean Raw 3 ” ” ” Fried 4 ” ” ” Roasted 3½ ” old, hard, salted Boiled 4¼ Beefsteak Broiled 3 Beets Boiled 3¾ Bread, corn Baked 3¼ ” wheat, fresh ” 3½ Butter Melted 3½ Cabbage, with vinegar Raw 2 ” ” ” Boiled 4½ ” heads Raw 2½ Carrots Boiled 3¼ Cheese, old, strong Raw 3½ Chicken, full-grown Fricassee 2¾ ” soup Boiled 3 Codfish, cured, dried ” 2 Corncake Baked 2¾ Custard ” 2¾ Duck, domestic Roasted 4 ” wild ” 4½ Eggs, fresh, whipped Raw 1½ ” ” 2 ” soft-boiled Boiled 3 ” hard-boiled ” 3½ ” Fried 3½ Fowl, domestic Boiled 4 ” ” Roasted 4 Gelatin Boiled 2½ Goose Roasted 2½ Green corn and beans Boiled 3¾ Hash, meat and vegetables Warmed 2½ Lamb Broiled 2½ Liver ” 2 Milk Boiled 2 ” Raw 2¼ Mutton, fresh Broiled 3 ” ” Boiled 3 ” ” Roasted 3¼ Oysters, fresh Raw 2½ ” ” Roasted 3¼ ” ” Stewed 3½ Parsnips Boiled 2½ Pig Roasted 2½ Pig’s feet, soused Boiled 1 Pork, recently salted ” 4½ ” Fried 4¼ ” Raw 3 ” steaks Fried 3¼ ” Stewed 3 ” fat or lean Roasted 5¼ Potatoes Baked 2½ ” Boiled 3½ ” Roasted 2½ Rice Boiled 1 Sago ” 1¾ Salmon, salted ” 4 Soup, barley ” 1½ ” beans ” 3 ” beef, vegetables, bread ” 4 ” marrow bone ” 4½ ” mutton ” 3½ Sponge Cake Baked 2½ Suet, beef, fresh Boiled 5⅓ ” mutton ” 4½ Tapioca ” 2 Tripe, soused ” 1 Trout, salmon, fresh ” 1½ ” ” ” Fried 1½ Turkey, wild Roasted 2¼ ” domestic Boiled 2¼ ” ” Roasted 2½ Turnips Boiled 3½ Veal Roasted 4 ” Fried 4½ Venison, steaks Broiled 1½