[Sca-cooks] barley water recipe?

[Phil Troy / G. Tacitus Adamantius]

Also sprach Jadwiga Zajaczkowa / Jenne Heise:
>I lost the handout that had a recipe for barley water on it. Should I
>just make a tea of barley, do you think? Or toast the barley first?

>SWEET TISANE. Take water and boil it, then add for each sixth of a 
>gallon of water one good bowl of barley, and it does not (or it does 
>matter? - Trans.) if it still has its hulls, and get two parisis' 
>worth of licorice, item, or figs, and boil it all until the barley 
>bubbles; then let it be strained in two or three cloths, and put in 
>each goblet a large amount of rock-sugar. This barley is good to 
>feed to poultry to fatten them.

		-- Le Menagier de Paris, Hinson translation

Seems to me this would have been a fever and sore throat remedy, both 
for its soothing, mucilaginous qualities, and, I suspect, cooling 
properties (although I haven't checked this last). I assume the 
reference to the barley is for the strained barley solids.

Adamantius

-- 
"As long as but a hundred of us remain  alive, never will we on any 
conditions be brought under English rule.  It is in truth not for 
glory, nor riches, nor honours that we are  fighting, but for freedom 
-- for that alone, which no honest man gives  up but with life 
itself."
	-- The Declaration of Arbroath, 1320

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04