The following table is given in order to show the time required for the digestion of the most ordinary articles of food: KIND OF FOOD. MODE OF TIME REQUIRED COOKING. FOR DIGESTION. HOURS. MINUTES. Pork roasted 5 15 Cartilage boiled 4 15 Ducks roasted 4 00 Fowls roasted 4 00 Fowls boiled 4 00 Beef fried 4 00 Eggs fried 3 30 Eggs hard 3 30 boiled Cheese 3 30 Oysters stewed 3 30 Mutton roasted 3 15 Mutton boiled 3 00 Beef roasted 3 00 Beef boiled 2 45 Chicken fricasseed 2 45 Lamb broiled 2 30 Pig (suckling) roasted 2 30 Goose roasted 2 30 Gelatin boiled 2 30 Turkey boiled 2 25 Eggs roasted 2 15 Cod Fish (cured, dry) boiled 2 00 Ox Liver broiled 2 00 Venison Steak broiled 1 30 Salmon Trout boiled 1 30 Eggs (whipped) raw 1 30 Tripe (soused) boiled 1 00 Pig's Feet (soused) boiled 1 00 Cabbage boiled 4 00 Beetroot boiled 3 45 Turnips boiled 3 30 Potatoes boiled 3 30 Wheaten Bread baked 3 30 Carrot boiled 3 15 Indian Corn Bread baked 3 15 Indian Corn Cake baked 3 00