|  MODE OF  | TIME OF  | TIME OF |
|PREPARATION| COOKING  |DIGESTION|
------------------------------------------------------------

-----
|           |  H. M.   | H. M.   |
Apples, sour, hard             |Raw        |          | 2  50   |
Apples, sweet and mellow       |Raw        |          | 1  50   |
Asparagus                      |Boiled     |  15 to 30| 2  30   |
Beans (pod)                    |Boiled     |  1  00   | 2  30   |
Beans with green corn          |Boiled     |     45   | 3  45   |
Beef                           |Roasted    |[A]  25   | 3  00   |
Beefsteak                      |Broiled    |     15   | 3  00   |
Beefsteak                      |Fried      |     15   | 4  00   |
Beef, salted                   |Boiled     |[A]  35   | 4  15   |
Bass, fresh                    |Broiled    |     20   | 3  00   |
Beets, young                   |Boiled     |  2  00   | 3  45   |
Beets, old                     |Boiled     |  4  30   | 4  00   |
Bread, corn                    |Baked      |     45   | 3  15   |
Bread, wheat                   |Baked      |  1  00   | 3  30   |
Butter                         |Melted     |          | 3  30   |
Cabbage                        |Raw        |          | 2  30   |
Cabbage and vinegar            |Raw        |          | 2  00   |
Cabbage                        |Boiled     |  1  00   | 4  30   |
Cauliflower                    |Boiled     | 1-2 00   | 2  30   |
Cake, sponge                   |Baked      |     45   | 2  30   |
Carrot, orange                 |Boiled     |  1  00   | 3  15   |
Cheese, old                    |Raw        |          | 3  30   |
Chicken                        |Fricasseed |  1  00   | 3  45   |
Codfish, dry and whole         |Boiled     |[A]  15   | 2  00   |
Custard (one quart)            |Baked      |     30   | 2  45   |
Duck, tame                     |Roasted    |  1  30   | 4  00   |
Duck, wild                     |Roasted    |  1  00   | 4  50   |
Dumpling, apple                |Boiled     |  1  00   | 3  00   |
Eggs, hard                     |Boiled     |     10   | 3  30   |
Eggs, soft                     |Boiled     |      3   | 3  00   |
Eggs                           |Fried      |      5   | 3  30   |
Eggs                           |Raw        |          | 2  00   |
Fowls, domestic, roasted or    |Boiled     |  1  00   | 4  00   |
Gelatine                       |Boiled     |          | 2  30   |
Goose, wild                    |Roasted    |[A]  20   | 2  30   |
Lamb                           |Boiled     |[A]  20   | 2  30   |
Meat and vegetables            |Hashed     |     30   | 2  30   |
Milk                           |Raw        |          | 2  15   |
Milk                           |Boiled     |          | 2  00   |
Mutton                         |Roast      |[A]  25   | 3  15   |
Mutton                         |Broiled    |     20   | 3  00   |
Onions                         |Boiled     | 1-2 00   | 3  00   |
Oysters                        |Roasted    |          | 3  15   |