330 OYSTERS, AND ALL ABOUT THEM. 



GUIDE TO DIGESTION. 



The time required for the digestion of the various articles of 



food in the stomach. 



Average time of digestion. 



Hours. Minutes. 



Raw Oysters . . . . . . 2 15 



Stewed Oysters . . . . . . 2 35 



Mussels 3 30 



Cockles . . . . . . . . 3 45 



Periwinkles . . . . . . 3 30 



Whelks 4 30 



Crabs . . . . . . . . 4 o 



Lobsters . . . . . . . . 4 o 



Anchovies . . . . . . 4 o 



Brill 3 20 



Cod Fish 3 30 



Conger Eel 4 35 



Dabs 3 10 



\\ o f*a 2 /I C 



J-^CtCC . , ii . f-J 



Eels fried . . . . . . 3 10 



,, stewed . . . . . . 2 45 



Flounders . . . . . . . . 3 35 



Gurnet . . . . . . . . 3 o 



Haddocks . c . . . . . . 4 o 



Hake 4 o 



Herrings 3 5 



Ling 3 3 



Mackerel . . . . . . . . 4 o 



Mullet 2 25 



Plaice 3 



Prawns . . . . . . . . 4 



Sardines . . . . . . . . 3 IO 



Salmon . . . . . . . . 4 o 



Shrimps . . . . . . . . 3 45 



Skate 4 



Soles .... 2 5 



