Broth for Sick and Convalescent Persons

July 24th, 2017

Put a Crag-end of a Neck of Mutton, a Knuckle of Veal, and a Pullet into a Pipkin of water, with a spoonful or two of French-barley first scalded in a water or two. The Pullet is put in after the other meat is well skimmed, and hath boiled an hour. A good hour after that, put in a large quantity of Sorrel, Lettice, Purslane, Borage and Bugloss, and boil an hour more at least three hours in all. Before you put in the herbs, season the broth with Salt, a little Pepper and Cloves, strain out the broth and drink it.

But for Potage, put at first a good piece of fleshy young Beef with the rest of the meat. And put not in your herbs till half an hour before you take off the Pot. When you use not herbs, but Carrots and Turneps, put in a little Peny-royal and a sprig of Thyme. Vary in the season with Green-pease, or Cucumber quartered longwise, or Green sower Verjuyce Grapes; always well-seasoned with Pepper and Salt and Cloves. You pour some of the broth upon the sliced-bread by little and little, stewing it, before you put the Herbs upon the Potage.

The best way of ordering your bread in Potages, is thus. Take light spungy fine white French-bread, cut only the crusts into tosts. Tost them exceeding dry before the fire, so that they be yellow. Then put them hot into a hot dish, and pour upon them some very good strong broth, boiling hot. Cover this, and let them stew together gently, not boil; and feed it with fresh-broth, still as it needeth; This will make the bread swell much, and become like gelly.

Source: The Closet Of Sir Kenelm Digby Knight Opened, K. Digby

Barley Water

November 2nd, 2015

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 2 1/2 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.

Source: Food Remedies: Facts About Foods And Their Medicinal Uses, Florence Daniel

Ingredient: Barley

May 27th, 2015

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.

Source: Food Remedies: Facts About Foods And Their Medicinal Uses, Florence Daniel

Lotion for Wrinkles

April 18th, 2015

Beautifies the face, preserves the freshness of youth, and gives a beautiful brilliancy to the skin. Take the second water of barley, one pint, and strain through a piece of fine linen; add a dozen drops of the balm of Mecca; shake it well together until the balm is thoroughly incorporated with the water, which will be effected when the water assumes a whitish or turgid appearance. Before applying, wash the face with soft water. If used once a day, this lotion will beautify the face, remove wrinkles, preserve the freshness of youth, and give a surprising brilliancy to the skin.

Source: The Ladies’ Book of Useful Information

For a Cough of the Lungs, or any Cough coming of Cold, approved by many

April 9th, 2015

Take a good handful of French Barley, boil it in several waters till you see the water be clear, then take a quart of the last water, and boil in it sliced Licoras, Aniseeds bruised, of each as much as you can take up with your four Fingers and your Thumb, Violet Leaves, Strawberry Leaves, five fingered Grass, Maidenhair, of each half a handful, a few Raisins in the Sun stoned; boil these together till it come to a Pint, then strain it, and take twelve or fourteen Jordan Almonds blanched and beaten, and when your water is almost cold, put in your Almonds, and stir it together, and strain it; then sweeten it with white Sugar Candy; drink this at four times, in the morning fasting, and at four of the Clock in the Afternoon a little warmed; do this nine or ten days together; if you please, you may take a third draught when you go to Bed; if you be bound in your body, put in a little Syrrup of Violets, the best way to take it, is to suck it through a straw, for that conveys it to the Lungs the better.

Source: The Queen-like Closet or Rich Cabinet, Hannah Wolley

A Cosmetic Bath

April 3rd, 2015

Take two pounds of barley or bean flour, eight pounds of bran, and a few handfuls of Borage leaves. Boil these ingredients in a sufficient quantity of spring water. This both cleanses and softens the skin in a superior manner.

Source: The Ladies’ Book Of Useful Information

Ingredients: Barley

February 17th, 2008

Hordeum Vulgare — common Barley — is chiefly used in Great Britain for brewing and distilling; but, it has dietetic and medicinal virtues which entitle it to be considered among serviceable simples. Roman gladiators who depended for their strength and prowess chiefly on Barley, were called Hordearii. Nevertheless, this cereal is less nourishing than wheat, and when prepared as food is apt to purge; therefore it is not made into bread, except when wheat is scarce and dear, though in Scotland poor people eat Barley bread. In India Barley meal is made into balls of dough for the oxen and camels. Pearl Barley is prepared in Holland and Germany by first shelling the grain, and then grinding it into round white granules. The ancients fed their horses upon Barley, and we fatten swine on this grain made into meal. Among the Greeks beer was known as barley wine, which was brewed without hops, these dating only from the fourteenth century.

A decoction of barley with gum arabic, one ounce of the gum dissolved in a pint of the hot decoction, is a very useful drink to soothe irritation of the bladder, and of the urinary passages. The chemical constituents of Barley are starch, gluten, albumen, oil, and hordeic acid. From the earliest times it has been employed to prepare drinks for the sick, especially in feverish disorders, and for sore lining membranes of the chest. Honey may be added beneficially to the decoction of barley for bronchial coughs. The French make “Orgeat” of barley boiled in successive waters, and sweetened at length as a cooling drink: though this name is now applied in France to a liqueur concocted from almonds.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

To make Syrup of Hysop for Colds

January 21st, 2008

Take a handful of Hysop, of Figs, Raisins, Dates, of each an ounce, of Collipint half a handful, French Barley one ounce; boil therein three pints of fair water to a quart, strain it and clarifie it with two whites of Eggs, then put in two pound of fine Sugar, and boil it to a syrup.

Source: A Queen’s Delight: Or, The Art of Preserving, Conserving and Candying, Nathaniel Brooke