DIGESTION. 33 



TABLE SHOWING DIGESTIBILITY OF VARIOUS ARTICLES 

 OF FOOD. 



HOURS. MINUTES. 



Eggs, whipped, I 20 



" soft boiled, 3 



" hard boiled, 3 30 



Oysters, raw, 2 55 



" stewed, 3 30 



Lamb, broiled, .2 30 



Veal, broiled, 4 



Pork, roasted, 5 15 



Beefsteak, broiled, 3 



Turkey, roasted, 2 25 



Chicken, boiled, 4 



" fricasseed, 2 45 



Duck, roasted, 4 



Soup, barley, boiled, I 30 



beans, " 3 



" chicken, " 3 



" mutton, " 3 30 



Liver, beef, broiled, 2 



Sausage, " 3 20 



Green corn, boiled, 3 45 



Beans, " 2 30 



Potatoes, roasted, 2 30 



" boiled, 3 30 



Cabbage, " 4 30 



Turnips, " 3 30 



Beets, 3 45 



Parsnips, " 2 30 



Vomiting. The act of vomiting is usually preceded by nausea and a 

 discharge of saliva into the mouth. This is then swallowed, and carries 

 into the stomach a quantity of air which facilitates the ejection of the con- 

 tents of the stomach by aiding the relaxation of the cardiac sphincter. A 

 deep inspiration is then taken, during which the lower ribs are drawn in 

 and the diaphragm descends and remains contracted. At the same time 

 the glottis is closed. A sudden expiratory effort is now made, and the cardiac 

 orifice being open, the abdominal muscles contracting, press upon the 

 stomach and forcibly eject its contents into the mouth. 



Intestinal Digestion. The intestine is about 20 feet long, \y z inches 

 in diameter, and possesses three coats : 



1. Serous (peritoneal). 



2. Muscular, the fibres of which are arranged longitudinally and trans- 

 versely. 



3. Mucous, thrown into folds, forming the valvuhe connivences. 



