finger6 Home finger6 Page Image finger6 - Chapter finger6 + Chapter finger6 Notables finger6 Search

FOODS AND THEIR DIGESTION.

ALIMENTS. Form of Preparation Time Required for Stomachical Digestion.
Apples---mellow Raw 2 hours
Apples---sour, hard Raw 2 hours, 50 minutes
Apples---sweet, mellow Raw 1 hour, 50 minutes
Barley Boiled 2 hours
Bass---fresh Broiled 3 hours
Beans---pod Boiled 2 hours, 30 minutes
Beans and Green Corn Boiled 3 hours, 45 minutes
Beef---fresh, lean, rare Roasted 3 hours
Beef---fresh, lean, dry Roasted 3 hours, 30 minutes
Beef---fresh steak Broiled 3 hours
Beef---with salt only Broiled 2 hours, 45 minutes
Beef---with mustard, and so forth Broiled 3 hours, 30 minutes
Beef Fried 4 hours
Beef---old, hard, salted Boiled 4 hours, 15 minutes
Beets Boiled 3 hours, 45 minutes
Brains---animal Boiled 1 hour, 45 minutes
Bread---corn Baked 3 hours, 15 minutes
Bread---wheat, fresh Baked 3 hours, 30 minutes
Butter Melted i3 hours, 30 minutes
Cabbage---head Raw 2 hours, 30 minutes
Cabbage---with vinegar Raw 2 hours, 30 minutes
Cabbage Boiled 2 hours
Cake---corn Baked 4 hours, 30 minutes
Cake---sponge Baked 3 hours
Carrot Boiled 2 hours, 30 minutes
Cartilage Boiled 3 hours, 15 minutes
Catfish---fresh Fried 4 hours, 15 minutes
Cheese---old, strong Raw 3 hours, 30 minutes
Chicken Fricassee 3 hours, 30 minutes
Codfish---cured, dry Boiled 2 hours, 45 minutes
Corn (green) and Beans. Boiled 2 hours
Custard Baked 3 hours, 45 minutes
Duck---domesticated Roasted 2 hours, 45 minutes
Duck---wild Roasted 4 hours
Dumpling---apple Boiled 4 hours, 30 minutes
Eggs---fresh Hard boiled 3 hours
Eggs---fresh Soft boiled 3 hours, 30 minutes
Eggs---fresh Fried 3 hours, 30 minutes
Eggs---fresh Roasted 2 hours, 15 minutes
Eggs---fresh Raw 2 hours
Eggs---fresh Whipped 1 hour, 30 minutes
Flounder---fresh Fried 3 hours, 30 minutes
Fowls---domestic Boiled 4 hours
Fowls---domestic Roasted 4 hours
Gelatin Boiled 2 hours, 30 minutes
Goose---wild Roasted 2 hours, 30 minutes
Heart---animal Fried 4 hours
Lamb---fresh Boiled 2 hours, 30 minutes
Liver---beefs, fresh Boiled 2 hours

finger6 Home finger6 Page Image finger6 - Chapter finger6 + Chapter finger6 Notables finger6 Search

FOODS AND THEIR DIGESTION.

ALIMENTS. Form of Preparation Time Required for Stomachical Digestion.
Marrow---animal, spinal Boiled 2 hours, 40 minutes
Meat and Vegetables Hashed 2 hours, 30 minutes
Milk Boiled 2 hours
Milk Raw 2 hours, 15 minutes;
Mutton---fresh Roasted 3 hours, 15 minutes
Mutton---fresh Broiled 3 hours
Mutton---fresh Boiled 3 hours
Oysters---fresh Raw 2 hours, 55 minutes
Oysters---fresh Roasted 3 hours, 15 minutes
Oysters---fresh Stewed 3 hours, 30 minutes
Parsnips Boiled 2 hours, 30 minutes
Pig---sucking Roasted 2 hours, 30 minutes
Pig's-feet---soused Boiled 1 hour
Pork---fat and lean Roasted 5 hours, 15 minutes
Pork---recently salted Boiled 4 hours, 30 minutes
Pork---recently salted Fried 4 hours, 15 minutes
Pork---recently salted Broiled 3 hours, 15 minutes
Pork---recently salted Raw 3 hours
Pork---recently salted Stewed 3 hours
Potatoes---Irish Boiled 3 hours, 30 minutes
Potatoes---Irish Roasted 2 hours, 30 minutes
Potatoes---Irish Baked 3 hours, 20 minutes
Rice Boiled 1 hour
Sago Boiled 1 hour, 45 minutes
Salmon---salted Boiled 4 hours
Sausage---fresh Broiled 3 hours, 20 minutes
Soup---barley Boiled 1 hour, 30 minutes
Soup---bean Boiled 3 hours
Soup---beef, vegetables and bread Boiled 4 hours
Soup---chicken Boiled 3 hours
Soup---marrow bones Boiled 4 hours, 15 minutes
Soup---mutton Boiled 3 hours, 20 minutes
Soup---oyster Boiled 3 hours, 30 minutes
Suet---beef, fresh Boiled 5 hours, 30 minutes
Suet---mutton Boiled 4 hours, 30 minutes
Tapioca Boiled 2 hours
Tendon---boiled Boiled 5 hours, 30 minutes
Tripe---soused Boiled 1 hour
Trout---salmon, fresh Boiled 1 hour, 30 minutes
Trout---salmon, fresh Fried 1 hour, 30 minutes
Turkey---domestic Roasted 2 hours, 30 minutes
Turkey---domestic Boiled 2 hours, 25 minutes
Turkey---wild Roasted 2 hours, 18 minutes
Turnips Boiled 3 hours, 30 minutes
Veal---fresh Broiled 4 hours
Veal---fresh Fried 4 hours, 30 minutes
Vegetables and Meat---hashed Warmed 2 hours, 30 minutes
Venison---steak Broiled 1 hour, 35 minutes

finger6 Home finger6 Page Image finger6 - Chapter finger6 + Chapter finger6 Notables finger6 Search

FOOD COMPOSITIONS.

Cow's Milk.—In 100 parts— 

        Water .................................. 86.8
        Albuminoids ............................ 4
        Fats ................................... 3.7 to 4.50
        Sugar .................................. 4.8
        Salts .................................. 0.7

Butter.—In 100 parts— 

        Fats ................................... 88
        Albuminoids ............................ 3.3
        Water .................................. 6
        Salts (variable) ....................... 2.7

Cheese.—In 100 parts— 

        Fats ................................... 24.3
        Albuminoids ............................ 33.5
        Water .................................. 36.8
        Salts .................................. 5.4

White Wheaten Bread.—In 100 parts— 

        Carbohydrates .......................... 50.2
        Albuminoids (nitrogenized matters) ..... 7.5
        Salts .................................. 1.6
        Fats ................................... 1.5
        Water .................................. 39.2

Oatmeal.—In 100 parts— 

        Water .................................. 15
        Albuminoids ............................ 12.6
        Fats ................................... 5.6
        Carbohydrates .......................... 63
        Salts .................................. 3

Rice.—In 100 parts— 

        Water .................................. 10
        Albuminoids ............................ 5
        Fats ................................... 0.8
        Carbohydrates .......................... 83.2
        Salts .................................. 0.5

finger6 Home finger6 Page Image finger6 - Chapter finger6 + Chapter finger6 Notables finger6 Search

Maize, Indian Corn.—In 100 parts— 

        Water .................................. 13.5
        Albuminoids ............................ 10
        Fats ................................... 6.7
        Carbohydrates .......................... 64.5
        Salts .................................. 1.4

Peas.—In 100 parts— 

        Water .................................. 15
        Albuminoids ............................ 22
        Fats ................................... 2
        Carbohydrates .......................... 53
        Salts .................................. 2.4

Potato.—In 100 parts— 

        Water .................................. 74
        Albuminoids ............................ 2
        Fats ................................... 0.16
        Carbohydrates .......................... 21
        Salts .................................. 1

Egg.—Ten per cent. of weight deducted for shell. 

        Water .................................. 73.5
        Albuminoids ............................ 13.5
        Fats ................................... 11.6
        Salts .................................. 1.4

Eggs, Yolk.— 

        Water .................................. 51.5
        Albuminoids ............................ 15
        Fats ................................... 30
        Salts .................................. 1.5

Eggs, White. 

        Water .................................. 84.5
        Albuminoids ............................ 13.5
        Fats ................................... 3
        Salts .................................. 1.3

Beef.—Little fat; best quality. 

        Water .................................. 74.4
        Fats ................................... 3.5
        Albuminoids ............................ 20.5
        Salts .................................. 1.6

finger6 Home finger6 Page Image finger6 - Chapter finger6 + Chapter finger6 Notables finger6 Search

Beef.—Roast or boiled, with drippings. 

        Water .................................. 54
        Fats ................................... 15.45
        Albuminoids ............................ 27.6
        Salts .................................. 2.95

Pork, Salt.— 

        Water .................................. 44.1
        Fats ................................... 7
        Albuminoids ............................ 26.1
        Salts .................................. 22.8

Smoked Ham.— 

        Water .................................. 27.8
        Fats ................................... 36.5
        Albuminoids ............................ 24
        Salts .................................. 10.1 (Konig.)

Poultry.— 

        Water .................................. 74
        Fats ................................... 38
        Albuminoids ............................ 21
        Salts .................................. 1.2 (Letheby.)

Chicago Corned Beef.— 

        Water .................................. 52.2
        Fats ................................... 14
        Albuminoids ............................ 23.3
        Salts .................................. 4

TEMPERATE AND INTEMPERATE LIFE CHANCES.

An intemperate person's chance of living is— 

    At 20 years of age ..................... = 15.6 years.
    At 30      "       ..................... = 13.8  "
    At 40      "       ..................... = 11.6  "
    At 50      "       ..................... = 10.8  "
    At 60      "       ..................... =  8.9  "

finger6 Home finger6 Page Image finger6 - Chapter finger6 + Chapter finger6 Notables finger6 Search

A temperate person's chance of living is— 

    At 20 years of age ..................... = 44.2 years.
    At 30      "       ..................... = 36.6   "
    At 40      "       ..................... = 28.8   "
    At 50      "       ..................... = 21.25  "
    At 60      "       ..................... = 14.285 "

The average duration of life after beginning the habit of intemperance is— 

    For laboring men, mechanics, etc ........... 18 years.
    For merchants, traders and commercial men .. 17  "
    For professional men ....................... 15  "
    For females ................................ 14  "

MEASLES AND RED-LIGHT.

Dr. Chatiner, of Berlin, makes known in a medical magazine the fact that his colored light cure for measles has obtained a permanent foothold in the German capital.

Treatment.—At his hospital patients with measles are kept in rooms well lighted with a subdued red-light, much like that in a photographer's dark room. At their homes he secures the same result by pasting red silk paper upon the window panes of the sick room. The patient receives no medicine, and is better in two or three days.

This page is maintained by Charles Keith.
Contact: Send me a message
Last Modified: Monday, 13-May-2013 15:31:47 EDT