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Apples, sweet, 1 30 Parsnips, boiled, 2 20 • Apples, sour, 2 00 Mutton, roast, 3 15 Beans, green in pod, boiled, 2 30 .
Mutton, broined, 3 00 • Beef, fresh, roasted rare, 3 00 Mutton, boiled, 3 00 Beef, fresh, broiled, 3 00 Oysters, raw, 2 55 Beef, fresh, dried, 3 30 .
Oysters, roast, 3 15 Beef, fresh, fried, 4 00 Oysters, stewed, 3 30 • Beets, boiled, 3 45 • Pork, fresh fat and lean, roast, 5 15 Bread, wheat, fresh, 3 30 Pork, corned, boiled, • 3 15 Bread, corn, 3 15 • • Pork, corned, raw, 3 00 .
Butter, melted, 3 30 Potatoes, boiled, 3 30 Cabbage, with vinegar, raw, 2 00 Potatoes, baked, 2 30 Cabbage, boiled, 4 30 Rice, boiled, 1 00 . • Cheese, strong old, 3 30 Sago, boiled, 1 45 .
Codfish, 2 00 Salmon, salted, boiled, 4 00 Custard, baked, 2 45 • Soup, beef and vegetable, 4 00 , Ducks, tame roasted, 4 00 Soup, chicken, 3 00 Ducks, wild, 4 30 Soup, oyster, 3 30 • Eggs, boiled hard, 3 30 Tapioca, boiled, 2 00 Eggs, boiled soft, 3 30 Tripe, soused, boiled, 1 00 • Eggs, fried, 3 30 Trout, fresh, broiled or fried, 1 40 • Goose, roast, 2 00 Turkey, tame, roast, 2 00 • Lamb, fresh, broiled, 2 30 Turkey, wild, roast, 2 15 • Liver, beef, broiled, 2 00 Turnips, boiled, 3 30 • Liver, beef, fried, 2 30 Veal, fresh, broiled, 4 00 • Milk, boiled, 2 00 • • Veal, fresh, fried, 4 30 Milk, uncooked, 2 15 Venison, broiled, 1 35 • X: Some Animal Foods in their Order of Digestibility. THESE may be named about as follows. Not, however, in relation altogether to time of digestion : 1.
Sweetbreads. 2. Venison. 3. Lightly boiled eggs. 4. New cheese, toasted. 5. Roast barn-yard fowl. 6. Oysters. 7. Lamb. 8. Wild duck and other water-fowl. 9. Boiled fish, not oily, as trout, perch, etc. 10. Roast beef, boiled beef and steak. 11. Roast veal. 12. Oily fish, as salmon, mackerel, etc., boiled. 13. Wild pigeon and hare. 14. Tame pigeon, duck and geese. 15. Fish, fried. 16. Roast or boiled pork. 17. Lobster, crab or clams. 18. Smoked, dried, salted or pickled fish. 19. Old strong cheese.
XI. The Time Required to Cook Various Articles.