Wash the barley, and put it on the fire in a stewpan, with one pint of cold water. Cook for one hour. Pour off the water and rinse the barley. Add the pint and a half of cold water, and cook for two hours longer. Season with the salt, and strain. If lemon be good for the patient, add a tablespoonful of juice to the strained liquid, and sweeten with two lumps of sugar.
Crust Coffee.
Dry some crusts of bread in the oven; then toast them until dark brown. Break up these crusts, and measure out half a pint. Put these in a bowl, and pour a pint and a half of boiling water upon them. Cover the bowl for ten minutes, then strain the coffee. This may be served hot or cold.
Wine Whey.
Put half a pint of sweet milk into a double-boiler, and when it boils add a gill of sherry. Stir well, and let it cook until the curd and whey separate. If the wine be quite sour, the milk will separate at once; sometimes it is so sweet that an extra quantity is required to curdle the milk. If there be any objection to the use of more wine in a case like this, add a teaspoonful of vinegar. Pour the liquid through a fine strainer.
Moss Lemonade.
1 tablespoonful of sea-moss farina.
1 quart of boiling water.
3 tablespoonfuls of sugar.
3 lemons.