1832 - The Cook's Own Book

Barley Water

DDV CULINARY

Take a couple of ounces of pearl barley, wash it clean with cold water,
put it into half a pint of boiling water, and let it boil for five minutes;
pour off this water, and add to it two quarts of boiling water:
boil it to two pints, and strain it.
The above is simple barley water.
To a quart of this is frequently added two ounces of figs, sliced;
the same of raisins, stoned;
half an ounce of liquorice, sliced and bruised;
and a pint of water.
Boil it till it is reduced to a quart, and strain.

Obs.--These drinks are intended to assuage thirst in ardent fevers and
inflammatory disorders, for which plenty of mild diluting liquor is one of
the principal remedies: and if not suggested by the medical attendant, is
frequently demanded by honest instinct, in terms too plain to be misunderstood:
the stomach sympathizes with every fibre of the human frame, and no part of it
can be distressed without in some degree offending the stomach: therefore it is
of the utmost importance to sooth this grand organ, by rendering everything we
offer to it as elegant and agreeable as the nature of the case will admit of:
the barley drink prepared according to the second receipt, will be received
with pleasure by the most delicate palate.