Hours. Apples, raw 2:00 Barley, boiled 2:00 Beef, roasted 3:00 Beefsteak, broiled 3:00 Beef, boiled 4:00 Beets, boiled 3:45 Brains, animal, boiled 1:45 Bread, corn, baked 3:15 Bread, wheat, baked 3:30 Butter, melted 3:30 Cabbage, raw 2:30 Cabbage, with vinegar 2:00 Cabbage, boiled 4:30 Cake, corn, baked 3:00 Cake, sponge, baked 2:30 Catfish, fried 3:30 Cheese, old strong 3:30 Chicken, fricasseed 2:45 Corn and beans, boiled 3:45 Custard, baked 2:45 Duck, roasted 4:00 Dumpling, apple, boiled 3:00 Eggs, hard boiled 3:30 Eggs, soft boiled 3:00 Eggs, fried 3:30 Eggs, roasted 2:15 Eggs, raw 2:00 Fowls, boiled 4:00 Fowls, roasted 4:00 Goose, roasted 2:30 Lamb, boiled 2:30 Milk, boiled 2:00 Milk, raw 2:15 Mutton, roasted 3:15 Mutton, broiled 3:00 Mutton, boiled 3:00 Oysters, raw 2:55 Oysters, roasted 3:15 Oysters, stewed 3:30 Pig, roasted 2:30 Pigs’ feet, soused 1:00 Pork, roasted 5:15 Pork, salted and fried 4:15 Potatoes, Irish, boiled 3:30 Potatoes, Irish, roasted 2:30 Rice, boiled 1:00 Salmon, salted 4:00 Soup, barley, boiled 1:30 Soup, bean 3:30 Soup, chicken 3:00 Soup, mutton 3:30 Soup, oyster 3:30 Tapioca, boiled 2:00 Tripe, soused 1:00 Trout, salmon, boiled 1:30 Trout, salmon, fried 1:30 Turkey, roast 2:30 Turkey, boiled 2:30 Turnips, boiled 3:30 Veal, broiled 4:00 Veal, fried 4:30 Vegetables and meat, hashed 2:30 Venison steak 1:35 We have seen that certain elements are necessary in our food for the proper replenishment of the waste that is perpetually going on, and that they must be combined in proper proportions, so that no one part of the body shall be over-nourished at the expense of the others--no organ overtaxed, but that all may be harmoniously developed.