Importance of Barley

Barley.

Barley is excellent food for the anæmic and nervous on account of its richness in iron and phosphoric acid. It is also useful in fevers and all inflammatory diseases, on account of its soothing properties. From the earliest times barley water has been the recognised drink of the sick.

Barley Water.

When using pearl barley for making barley water it must be well washed. The fine white dust that adheres to it is most unwholesome. For this reason the cook is generally directed to first boil the barley for five minutes, and throw this water away. But in this way some of the valuable properties are thrown away with the dirt. The best results are obtained by well washing it in cold water, but this must be done over and over again. Half-a-dozen waters will not be too many. After the last washing the water should be perfectly clear.

When barley water is being used for curative purposes it should be strong. The following recipe is an excellent one. A ½ pint of barley to 2½ pints water (distilled if possible). Boil for three hours, or until reduced to 2 pints. Strain and add 4 teaspoonfuls fresh lemon juice. Sweeten to taste with pure cane sugar.

Fine Scotch barley is to be preferred to the pearl barley if it can be obtained.