Orge. Gerste.

No. 101. - The common Barley is a cereal, the flour obtained from its grains containing very little gluten, but an abundance of fecula, also containing a mucilaginous substance. For this reason it produces a bread less savory and less digestible than other flours. The Pearl Barley, when entirely removed of its pellicle, is reduced to a small pearl. It is much used for culinary purposes in replacing rice, and also in making soups for invalids.

Common Barley

No. 102. - Barley succeeds best in lands more sandy and lighter than those adapted to wheat. It is sown in the spring and can be grown further north than any other grain. Unless intended for seed, it should be cut before being fully ripe, as it is then heavier, of better quality, and less liable to shell. The land should always be rolled immediately after sowing.

Barley Mansury

No. 103. - This is a six-rowed Barley with long, heavy well filled heads, containing large plump grains. The straw is bright, very strong, and is not apt to lodge even in the richest lands. Ripens a week later than the common six-rowed Barley, or about the same time as two-rowed Barley.

Barley Naked, Or Hullness

No. 104. - This is a peculiar grain, and not generally known. The corolla is not attached to the grain, and in this it resembles wheat. It is a splendid grain for all the purposes for which Barley is used, and will make an excellent bread when bolted and ground like wheat.

Soups

Cream Barley, Neilson Style

No. 105. - Put in a saucepan half a pound of butter, and when melted add a handful of flour and four handfuls of Pearl Barley, stirring it with a wooden spoon for fifteen minutes. Then add in slowly one gallon of veal or chicken broth; make it boil, and then set on the side of the fire to boil slowly, adding a faggot of parsley garnished, with two leeks and two green onions. Season with salt and pepper, and let it boil slowly for an hour and a half. Then skim off the grease and take out the faggot. Strain it through a fine sieve and put back in saucepan to keep warm. "When ready to serve add the following preparation: Take a pint of cream and the yolks of six raw eggs, mix them well, and strain through a strainer. Add six ounces of butter, stirring it well until the butter is melted. Serve with a garniture royal.

Cream Barley, Marie Louise Style

No. 106. - Prepare the soup same as No. 105. When moistened with the broth and it boils add two raw chickens, letting them boil slowly until they are cooked. Then take out the chickens and the faggot, skim off the grease and strain through a fine sieve. Season with salt and pepper and set on the fire to keep warm. Take the breasts of the chickens and pound them into a fine paste with six ounces of butter. Then rub it through a fine sieve and put it in a saucepan, adding a pint of cream, the yolks of six eggs and a pinch of sugar. Then add the hot soup slowly while stirring briskly with a whisk. Serve with a garniture of green peas.

Cream Op Barley, Farragut Style

No. 107. - Prepare the soup in a similar way to No. 105. When strained set it on the fire to keep warm, and when ready to serve add six ounces of crawfish butter, diluted in their broth, the yolks of six raw eggs and a glass of cream, stirring well until the butter is melted. Serve with a garniture of fried peas.

Barley Broth Foe Invalids

No. 108. - Wash two handfuls of Pearl Barley in cold water. Put in a saucepan on the fire with three quarts of plain chicken broth, and let it boil slowly for two hours. Press the liquid through a fine sieve and season lightly. When common Barley is used for these recipes put on the fire with cold water, and as soon as it boils strain off and proceed as with Pearl Barley.

Barley Water Foe Invalids

No. 109. - Prepare same as No. 108. Use water instead of broth. When cooked press the liquid through a fine sieve. Serve plain or sweeten with sugar.

Barley Cream Foe Invalids

No. 110. - Prepare the Barley as in No. 108. Use milk in place of broth. When well cooked press the liquid through a fine sieve and sweeten with a syrup of marsh mallow or venus hair.

Barley Water For Gargling

No. 111. - When Barley water is made for gargling with briar leaves and honey, use the plain common Barley without changing the fresh water as with No. 108. When the Barley water is made pour it boiling over the briar leaves, then add a soup spoonful of honey and one of wine vinegar.