BARK, Tincture of. — Peruvian
bark, 2 ounces ; of cinnamon and orange
peel, Y, ounce each ; cayenne pepper, 4
teaspoonfuls. Infuse all in x% pint of
brandy, for six days in a close vessel, —
Very useful in agues, remittent fevers,
and the slow, nervous, and putrid kinds,
especially at their decline. A table-
spoonful at a time in anv suitable liquor.
sharpened with a few drops of elixir of
vitriol.
BARLEY GRUEL.— Take of
pearl barley 3 ozs. ; boil in two quarts
of water till reduced to about one ; a
little cinnamon or ginger may be added ;
strain, and return into the saucepan ; and
then add, according to your palate, three
quarters of a pint of port wine.
BARLEY MILK.— Boil half a
pound of pearl barley in three pints of
milk ; when sufficiently boiled, add one
quart of cream, a stick of cinnamon, and
sugar to taste ; when nearly cold, pour
in a pint of sherry wine, beat it into a
froth, and serve.
BARLEY PUDDING.— To 6
eggs well beaten put a quart of cream,
half the whites, sweeten to your palate,
a little orange flower or rose water,
and 1 lb. of melted butter. Then put
in six handfuls of barley, boiled tender
in milk. Butter the dish, and put it in.
Bake it a light brown.
BARLEY SOUP. — Take a
gallon of water, and half a pound of
barley, a blade or two of mace, a large
crust of bread, a small piece of lemon-
peel ; let it boil till it comes to two
quarts ; then add half a pint of sherry
wine, and sweeten to your palate.
When boiled to 3 quarts, chopped
chicken and bacon may be put in, and
salt ; omitting the sugar.
BARLEY SUGAR, Common.
— Boil three pounds of coarse raw sugar
in three tea-cupfuls of water, over a
slow fire for half an hour. Dissolve a
little gum in hot water ; and put it in to
clear ; keep skimming while any scum
rises ; when ready it will snap like glass ;
cut it into long sticks.
BARLEY SUGAR.— Boil one
pound of very fine sugar in a tea-cupful
of water, over a slow fire for half an
hour ; keep skimming it as often as any
scum arises on the surface, till enough.
Before it comes to the crack, take it off,
and pour it on a stone. Clear with vin-
egar. You must not pull this but make
it into long sticks.
Flavour with lemon juice, or oil of
lemons ; rub a little fresh butter over a
stone or marble slab, and pour sugar
along it in narrow strips ; twist it to a
spiral form while warm ; and when it
becomes cold, mark it across with a
BAH
42
BAT
knife, and it will break into any length
desired.
BARLEY WATER.— Careful-
ly clean two table-spoonfuls of pearl
barley, put it into a quart jug, adding a
very little salt, and lump sugar to taste.
Fill up with boiling water, and keep
stirring for ten minutes. Cover, and
let cool. It will be fit for use in ten or
twelve hours. Finely shred lemon peel,
or a little calfs feet jelly, greatly im-
proves it.
To make Barley-water pectoral , add
to the above, sliced figs, bruised liquor-
ice root, raisins, stoned ; the quantity
of each according to taste ; distilled
water, 1 pint ; boil awhile, and strain.
These drinks are useful in fevers, and
diseases of the chest. The barley
should be well washed, then boiled a
few minutes to extract its colouring
matter. Then boil in fresh water to a
proper consistence.
Consult me
1902Page 43
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BARK, Tincture of. — Peruvian bark, 2 ounces ; of cinnamon and orange peel, Y, ounce each ; cayenne pepper, 4 teaspoonfuls. Infuse all in 1½ pint of brandy, for six days in a close vessel, — Very useful in agues, remittent fevers, and the slow, nervous, and putrid kinds, especially at their decline. A tablespoonful at a time in anv suitable liquor.
sharpened with a few drops of elixir of vitriol.
BARLEY GRUEL.— Take of
pearl barley 3 ozs. ; boil in two quarts of water till reduced to about one ; a little cinnamon or ginger may be added ; strain, and return into the saucepan ; and then add, according to your palate, three quarters of a pint of port wine.
BARLEY MILK.— Boil half a pound of pearl barley in three pints of milk ; when sufficiently boiled, add one quart of cream, a stick of cinnamon, and sugar to taste ; when nearly cold, pour in a pint of sherry wine, beat it into a froth, and serve.
BARLEY PUDDING.— To 6
eggs well beaten put a quart of cream, half the whites, sweeten to your palate, a little orange flower or rose water, and 1 lb. of melted butter. Then put in six handfuls of barley, boiled tender in milk. Butter the dish, and put it in. Bake it a light brown.
BARLEY SOUP. — Take a gallon of water, and half a pound of barley, a blade or two of mace, a large crust of bread, a small piece of lemonpeel ; let it boil till it comes to two quarts ; then add half a pint of sherry wine, and sweeten to your palate.
When boiled to 3 quarts, chopped chicken and bacon may be put in, and salt ; omitting the sugar.
BARLEY SUGAR, Common. — Boil three pounds of coarse raw sugar in three tea-cupfuls of water, over a slow fire for half an hour. Dissolve a little gum in hot water ; and put it in to clear ; keep skimming while any scum rises ; when ready it will snap like glass ; cut it into long sticks.
BARLEY SUGAR.— Boil one pound of very fine sugar in a tea-cupful of water, over a slow fire for half an hour ; keep skimming it as often as any scum arises on the surface, till enough. Before it comes to the crack, take it off, and pour it on a stone. Clear with vinegar. You must not pull this but make it into long sticks.
Flavour with lemon juice, or oil of lemons ; rub a little fresh butter over a stone or marble slab, and pour sugar along it in narrow strips ; twist it to a spiral form while warm ; and when it becomes cold, mark it across with a
BAH
BAT
knife, and it will break into any length desired.
BARLEY WATER.— Carefully clean two table-spoonfuls of pearl barley, put it into a quart jug, adding a very little salt, and lump sugar to taste. Fill up with boiling water, and keep stirring for ten minutes. Cover, and let cool. It will be fit for use in ten or twelve hours. Finely shred lemon peel, or a little calfs feet jelly, greatly improves it.
To make Barley-water pectoral , add to the above, sliced figs, bruised liquorice root, raisins, stoned ; the quantity of each according to taste ; distilled water, 1 pint ; boil awhile, and strain. These drinks are useful in fevers, and diseases of the chest. The barley should be well washed, then boiled a few minutes to extract its colouring matter. Then boil in fresh water to a proper consistence.