| Ducks, domestic | Roasted | 4 | | Soup, beef, vegetables, | Boiled | 4 | | and bread | | | | Heart, animal | Fried | 4 | | Beef, old, hard, salted | Boiled | 4 15 | | Pork, recently salted | Fried | 4 15 | | Soup, marrow bones | Boiled | 4 15 | | Cartilage | Boiled | 4 15 | | Pork, recently salted | Boiled | 4 30 | | Veal, fresh | Fried | 4 30 | | Ducks, wild | Roasted | 4 30 | | Suet, mutton | Boiled | 4 30 | | Cabbage, with vinegar | Boiled | 4 30 | | Suet, beef, fresh | Boiled | 5 30 | | Pork, fat and lean | Roasted | 5 15 | | Tendon | Boiled | 5 30 | |---------------------------|-----------------|---------------| This table is very interesting, but the results must not be too much relied upon, or regarded as representing the _uniform_ rate of digestibility. We have already seen that chymification is greatly influenced by the interval which has elapsed since the preceding meal, the amount of exercise taken, the keenness of the appetite, the state of the health and mind, the completeness of the mastication, the state of rest or exercise after eating, and various other circumstances; and, above all, _the quantity swallowed in proportion to the gastric juice secreted_. And consequently, if an experiment be made without regard to these conditions, and without any thing being recorded except the time occupied in digestion in the individual case, the conclusions deduced from it may be most fallacious. The very aliment which, taken in full quantity, remains on the stomach for hours, may, in a smaller quantity, be entirely digested in one-third of the time. Thus, in the foregoing table, two and a half hours are set down as the average period required for the chymification of jelly; and yet, in one of Dr Beaumont’s experiments, we find that eight ounces of that substance were entirely digested in ONE hour. So that, if all the other conditions are not carefully kept in view at each trial, the results cannot possibly be held as conclusive.