====================================================== ARTICLES OF DIET. | Mode of | Hours. Min. |Preparation.| ----------------------------|------------|------------ Milk........................|Boiled......| 2 00 " ........................|Raw.........| 2 15 Eggs, fresh.................| " .........| 2 00 " " .................|Whipped.....| 1 30 " " .................|Roasted.....| 2 15 " " .................|Soft boiled.| 3 00 " " .................|Hard boiled.| 3 30 " " .................|Fried.......| 3 30 Custard.....................|Baked.......| 2 45 Codfish, cured, dry.........|Boiled......| 2 00 Trout, salmon, fresh........| " .........| 1 30 Trout, salmon, fresh........|Fried.......| 1 30 Bass, striped, " ........|Broiled.....| 3 00 Flounder, " ........|Fried.......| 3 30 Catfish, " ........| " .........| 3 30 Salmon, salted..............|Boiled......| 4 00 Oysters, fresh..............|Raw.........| 2 55 " " ..............|Roasted.....| 3 15 " " ..............|Stewed......| 3 30 Venison steak...............|Broiled.....| 1 35 Pig, sucking................|Roasted.....| 2 30 Lamb, fresh.................|Broiled.....| 2 30 Beef, fresh, lean, dry......|Roasted.....| 3 30 " with mustard, etc........|Boiled......| 3 10 " " salt only...........| " ......| 3 36 " " " " ...........|Fried.......| 4 00 " fresh, lean, rare........|Roasted.....| 3 00 Beefsteak...................|Broiled.....| 3 00 Mutton, fresh...............| " .....| 3 00 " " ...............|Boiled......| 3 00 " " ...............|Roasted.....| 3 15 Veal, fresh.................|Broiled.....| 4 00 " " .................|Fried.......| 4 30 Porksteak...................|Broiled.....| 3 15 Pork, fat and lean..........|Roasted.....| 5 15 " recently salted.......|Raw.........| 3 00 " " " .......|Stewed......| 3 00 " " " .......|Broiled.....| 3 15 ------------------------------------------------------