|---------------------------|-----------------|---------------| | | Mode | Time required | |Articles of Diet. | of | for | | | Preparation. | Digestion. | |---------------------------|-----------------|---------------| | | | H. M. | | Rice | Boiled | 1 | | Pig’s feet, soused | Boiled | 1 | | Tripe, soused | Boiled | 1 | | Eggs, whipped | Raw | 1 30 | | Trout, Salmon, fresh | Boiled | 1 30 | | Trout, Salmon, fresh | Fried | 1 30 | | Soup, barley | Boiled | 1 30 | | Apples, sweet and mellow | Raw | 1 30 | | Venison steak | Broiled | 1 35 | | Brains | Boiled | 1 45 | | Sago | Boiled | 1 45 | | Tapioca | Boiled | 2 | | Barley | Boiled | 2 | | Milk | Boiled | 2 | | Liver, beef’s, fresh | Broiled | 2 | | Eggs, fresh | Raw | 2 | | Codfish, cured, dry | Boiled | 2 | | Apples, sour and mellow | Raw | 2 | | Cabbage, with vinegar | Raw | 2 | | Milk | Raw | 2 15 | | Eggs, fresh | Roasted | 2 15 | | Turkey, wild | Roasted | 2 18 | | Turkey, domestic | Boiled | 2 25 | | Gelatine | Boiled | 2 30 | | Turkey, domestic | Roasted | 2 30 | | Goose | Roasted | 2 30 | | Pig, suckling | Roasted | 2 30 | | Lamb, fresh | Broiled | 2 30 | | Hash, meat and vegetables | Warmed | 2 30 | | Beans, pod | Boiled | 2 30 | | Cake, sponge | Baked | 2 30 | | Parsnips | Boiled | 2 30 | | Potatoes, Irish | Roasted | 2 30 | | Potatoes, Irish | Baked | 2 30 | | Cabbage, head | Raw | 2 30 | | Spinal marrow | Boiled | 2 40 | | Chicken, full grown | Fricassee | 2 45 | | Custard | Baked | 2 45 |