734 



PLAIN :FACTS FOB OLD AND YOUNG 



rise to that '^ all-gone" feeling so many complain of, 

 and there may be an unpleasant feeling in the stomach 

 as the walls fall together; but if the practice is per- 

 severed in, the feeling will soon pass away. 



Numerous exj^eriments have been made for the pur- 

 pose of determining the length of time required for the 

 digestion of various articles of food. Among the most 

 interesting and important of these was a series of ex- 

 periments made by Beaumont, a physician in the em- 

 ploy of the American Pur Company. The subject of 

 these experiments was Alexis St. Martin, a hunter in 

 the employ of the Fur Company, who had been injured 

 by a gunshot in such a way that when the wound healed 

 there remained a permanent opening in his stomach, 

 through which the progress of the digestive process 

 could be easily watched. Dr. Beaumont made digestive 

 experiments with St. Martin for several years. Some 

 of the results obtained by him are recorded in the fol- 

 lowing table: 



Rice boiled 1 00 



Sagfo, boiled 1 45 



Tapioca, boiled..... 2 00 



Barley, boiled 2 00 



Milk, boiled 2 00 



Milk, raw 2 15 



Venison steak, broiled 1 35 



Turkey, domestic, roasted 2 30 



Turkey, domestic, boiled 2 25 



Goose, roasted 2 30 



Lamb, fresh, broiled 2 30 



Oysters, fresh, roasted 3 15 



Oysters, fresh, stewed 3 30 



Beef, fresh, lean, rare, roasted 3 00 



Beef, fresh, dry, roasted 3 30 



Beef, steak, broiled 3 00 



Beef, with salt only, boiled 2 45 



Eg-grs, fresh, hard boiled 3 30 



Eggs, fresh, soft boiled 3 00 



Eggs, fresh, fried 3 30 



Eggs, fresh, raw 2 00 



Eggs, fresh, whipped 1 30 



H. MIN. 



Custard, baked 2 45 



Codfish, cured, dry, boiled 2 00 



Trout, salmon fresh, boiled 1 30 



Bass, striped, fresh, broiled 3 00 



Salmon, salted, boiled 4 00 



Oysters, fresh, raw 2 55 



Soup, beans, boiled 3 00 



Soup, barley, boiled 1 30 



Soup, mutton, boiled 3 30 



Green corn and beans, boiled 3 45 



Chicken soup, boiled 3 00 



Oyster soup, boiled 3 30 



Beef, with mustard, etc., boiled 3 00 



Beef, fresh, lean, fried 4 00 



Beef, old, hard, salted, boiled 4 15 



Pork, steak, broiled 3 15 



Pork, fat and lean, roasted 5 15 



Pork, recently salted, fried 4 15 



Mutton, fresh, roasted 3 15 



Mutton, fresh, broiled 3 00 



Mutton, fresh, boiled 3 00 



Veal, fresh, broiled 4 00 



