Time required for Digestion of various Foods: 
                             Hrs.  Min. 
Apples, sweet 1 30
Apples, sour 2
Beans, pod, boiled 2 30
Beef, fresh, rare roasted 3
Beef, dried 3 30
Beets, boiled 3 45
Bread, wheat, fresh 3 40
Bread corn 3 15
Butter (melted) 3 30
Cabbage, raw, with vinegar 2
Cabbage, boiled 4 30
Cheese 3 30
Codfish 2
Custard, baked 2 45
Ducks, wild, roasted 4 30
Eggs, fresh, soft boiled 3
Eggs, fresh, hard boiled 3 30
Eggs, fresh, fried 3 30
Lamb, fresh, boiled 2 30
Milk, raw 2 15
Milk, boiled 2
Parsnips, boiled 2 30
Mutton, roast 3 15
Mutton, boiled 3
Mutton, broiled 3
Pork, roast 5 15
Potato, boiled 3 30
Potato, baked 2 30
Rice, boiled 1
Sago, boiled 1 45
Salmon, boiled 4
Soup, beef, vegetable 4
Soup, chicken 3
Tapioca, boiled 2
Trout, boiled or fried 1 30
Turnips, boiled 3 30
Veal, fresh, boiled 4

Food naturally falls into four classes.  Potatoes and grains furnish starches.  The starchy foods are heat and force producers.  Eggs, meats, nuts, milk, dried beans, peas and lentils furnish nitrogen, and are flesh and muscle producers.  Butter, oil, lard, and fatty meats supply fats.  Sugar, molasses, honey, fruit, etc., furnish sugar.

Starchy foods should be cooked at a high temperature and either boiled or baked; nitrogenous and fatty foods at lower temperature, prolonging the time.  Meats are much better broiled, roasted, or stewed than fried.  Vegetables should be steamed or baked so that the juices may not be wasted.  Veal and pork (except ham and bacon) should have no place in the menu of a boys’ summer camp.  Both require from four to five hours and fifteen minutes to digest.  Study carefully the above tables and then plan your meals intelligently.

Table of Approximate Weights and Measures
Three teaspoonfuls = one tablespoon. 
Four tablespoonfuls = one wine glass. 
Two wine glasses = one gill. 
Two gills = one tumbler or cup. 
Two cupfuls = one pint. 
One quart sifted flour = one pound. 
One quart granulated sugar = one pound, nine ounces. 
One pint closely packed butter = one pound. 
Three cupfuls sugar = one pound. 
Five cupfuls sifted flour = one pound. 
One tablespoonful salt = one ounce. 
Seven tablespoonfuls granulated sugar = one half pint. 
                                        Twelve tablespoonfuls
flour = one pint. 
Three coffee cupfuls = one quart. 
Ten eggs = one pound.