DIGESTION AND FOOD. 



36 



* Cartilage is usually called gristle. Aponeurosis and tendon are very strong and 

 tough parts of the flesh, somewhat similar to cartilage. 



58. These are the results of many observations upon 

 St. Martin. The time stated in regard to each article is the 

 average time required to digest it. From these experiments 

 we see that there is a very great difference in the time 

 required for the stomach digestion of the various articles of 

 food. Rice and souse are digested in one hour; salmon 

 trout and sweet apples, in one hour and a half; beef's liver, 

 codfish, and tapioca, in two hours ; fresh beef and mutton, in 

 three hours ; veal broiled, and ducks, in four hours. Fresh 

 pork, roasted, required five hours and a quarter for digestion. 

 St. Martin's power of digestion may not exactly correspond 

 with that of all other men. Some may require a longer, 

 some a shorter time to digest these articles of food. Still he 

 may be fairly considered as a representative of the average 

 of mankind; and probably we, if in good health, shall digest 

 these several articles in about the same time that he did. 



