FOOD OF MAN AND OTHER ANIMALS. 125 



3 h. Custard baked, 2 h. 45 m. Codfish, salted, and 

 boiled, 2 h. Trout, salmon, boiled, 1 h. 30 m., do. fried, 

 same time. Bass, striped, 3 h. Flounder and catfish, 

 each, 3 h. 30 m. Beef, fresh and lean, rare roasted, 3 h., 

 do. dry roasted, 3 h. 30 m. Salt beef, boiled, 2 h. 45 m., 

 do. with mustard, 2 h. 30 m. ' Beefsteak, broiled, 3 h. 

 Pork, fat and lean, roasted, 5 h. 15 m. Pork, recently 

 salted and boiled, 4 h. 30 in., do. fried, 4 h. 15 m., do. 

 raw, 3 h. Mutton, fresh, roasted, 3 h. 15 m. Veal, broil- 

 ed, 4 h. Fowls, domestic, boiled and roasted, 4 h. Chick- 

 en soup, 3 h. 



372. Of vegetables, wheat-bread, fresh baked, required 

 3 h. 30 m. Corn-bread, 3 h. 15 m. Sponge cake, 2 h. 

 30 m. Green corn and beans, 3 h. 45 in. Apple dump- 

 ling, boiled, 3 h. Apples, sour and mellow, 2 h. Do. 

 sweet and mellow, 1 h. 30 m. Parsnips, boiled, 2 h. 30 m. 

 Potatoes" boiled, 3 h. 30 m., do. roasted, 2 h. 30 m. Cab- 

 bage-head, raw, 2 h. 30 m., do. with vinegar, raw, 2 h., 

 do. boiled, 4 h. 30 m. 



373. With respect to the experiments with the gastric 

 fluid in vials, they present little interest when compared 

 with those made on the living animal. We may, however, 

 state, that it requires from three to six times as long for 

 the digestive solution to be completed in this way as in 

 the stomach. 



374. Among the inferences. which Dr. Beaumont draws 

 from all his experiments on this subject, are the following : 



1. That animal, and farinaceous aliments are more 

 easy of digestion than vegetables. 



2. That digestion is facilitated by minuteness of division 

 and tenderness of fibre. Hence the importance of thorough 

 mastication in case of weak stomachs. 



3. That the ultimate principles of aliment are always 

 the same, from whatever kind of food they may be ob- 

 tained. The chyle, therefore, from vegetable and animal 

 food, consists of exactly the same elements, being elabora- 

 ted therefrom by the gastric action. 



4. That the quantity of food generally taken into the 

 stomach is greater than the system requires. 



5. That solid food of a certain texture, is easier of di- 

 gestion, than fluid. 



