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 1/2 pint of barley
to 21/2 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.