Barley water

“ Take Barley-water, strained through a piece of fine linen cloth, and drop into it a few drops of Balm of Gilead; shake the bottle for several hours, until the Balsam is entirely incorporated with the Water, which is known by the turbid milky appearance of the Mixture. This greatly improves the complexion, and preserves the bloom of youth. If used only once [86] a day, it takes away wrinkles, and gives the skin a surprising lustre. ”

“ To avoid useless and unnecessary repetitions, it is enough simply to state, that winter barley, being a weaker bodied grain than summer, requires less watering, consequently, a less time in steep, say 36 to 40 hours, and about 32 gallons of water to sixty bushels will be sufficient on the floor ”

“ Boil half a pound of French barley in 3 several waters, keep the last water to make your milk of, then stamp half a pound of almonds with a little of the same water to keep them from oyling; being finely beaten, strain it whith the rest of the barley water, put some hard sugar to it, boil it a little, and give it the party warm. ”

“ Barley is a kind of grain from which the brewer makes beer.
He must first turn its starch into sugar, so he begins by sprouting his grain.
Of course he does not plant it in the ground, because it would need to be quickly dug up again.
He keeps it warm and moist in a place where he can watch it, and stop the sprouting just in time to save the sugar, before it [47] is used to feed the root and stem. This sprouted grain is called malt.
The brewer soaks it in plenty of water, because the grain has not water in itself, as the grape has. ”

“ Taken alone, in doses of one drachma, it purges by stool.
CHAP. 65.—BARLEY: NINE REMEDIES. MOUSE-BARLEY, BY THE GREEKS CALLED PHŒNICE: ONE REMEDY.
The whitest barley is the best. Boiled2780 in rain-water, the pulp of it is divided into lozenges, which are used in injections for ulcerations of the intestines and the uterus. The ashes of barley are applied to burns, to bones denuded of the flesh, to purulent eruptions, and to the bite of the shrew-mouse: sprinkled with salt and honey they impart whiteness to the teeth, and sweetness to the breath. ”

“ T seemeth well that before we record the doings of departed brewers, brewsters, and ale-wives, a page or so should be devoted to the two principal ingredients—malt and water—used by those ancient worthies in compounding their “merrie-goe-downe.”
Old Fuller thus moralizes on the art of malting:—“Though commonness causeth contempt, excellent the Art of first inventing thereof. I confesse it facile to make Barley Water, an invention which found out itself, with little more than the joyning of the ingredients together. But to make mault for Drink, was a masterpiece indeed. ”

“ Two-rowed barley does not ripen as early as winter wheat, but our ordinary six-rowed barley is ready to harvest the same time as our winter wheat.
229 4th. We sow our barley usually in May, and harvest it in July. The barley, therefore, has to take up its food rapidly. If we expect a good growth, we must provide a good supply of food, and have it in the proper condition for the roots to reach it and absorb it; in other words, the land must be not only rich, but it must be so well worked that the roots can spread out easily and rapidly in search of food and water. ”

“ For example, spurred barley, which is produced by an alteration or decomposition of the organic substance of the grain, is composed of an infinity of little organized bodies, like to eels. By infusing the grain for ten or twelve hours in water, we find them to have a remarkable twirling, and a slight progressive motion; when almost dry, they cease to move, but by adding fresh water their motion returns. ”

“ I heard an amusing story about barley in Lincolnshire, some years before the repeal of the malt tax, which, I think, is worth recording. A farmer, after a very hot summer and dry harvest, had a good piece of barley which he offered by sample in Lincoln market. He could not make his price, the buyers complaining that it was too hard and flinty. He went home in disgust, but, after much pondering, thought he could see his way to meet the difficulty. He had the sacks of barley "shut" on his barn floor, in a heap, and several buckets of water poured over it. ”

“ It is certain, that barley which comes up speedily in a dusky soil, will gain great advantages over seed-weeds: to forward, therefore, its vegetation, some farmers take out about one-third from every sack of seed-barley or bear, to allow for the swelling of the grain, which they steep thoroughly in clean water, for at least twenty-four or thirty-six hours, according to the more or less dry constitution of the season. For our part, we would prefer steeping the grain ”

“ Barley will thicken and change to a jelly much more water than any other grain with which we are acquainted, rice even not excepted;—and I have found reason to conclude from the result of innumerable experiments, which in the course of several years have been made under my direction in the public kitchen of the House of Industry at Munich, that for making soups, Barley is by far the best grain that can be employed. ”

“ Thus, though it may be disadvantageous to the maltster to steep grain which has not sweated in the mow, as, for want of this, it will not equally imbibe the water; so barley, that is over-heated, or mow burnt, cannot be fit for his purpose. It is, in fact, scarcely possible that any large quantity of barley, from the same stack, should make equally perfect malt, as, on its being put together, the heat generated is always greatest in the centre of the rick, and considerably more there than in its exterior parts. ”

“ A simple test is to rub the grain strongly between the hands, If it is entirely crushed, and no solid matter is left it has been steeped sufficiently. Barley should be capable of compression lengthwise and the hull should become easily detached. It should be easily bitten, and not crack under the teeth. In order to prevent fermentation in summer, it is well to renew the water a few times during steeping. Over steeping is worse than under steeping.
After the barley is in proper condition the vat or tank is opened and the water drained away. ”

“ Since carbonic acid, as shewn in the previous chapter, consists only of carbon and oxygen, they retain the carbon and reject the oxygen.
[5] In malting barley, it is made to sprout a certain length, and the growth is then arrested by heating and drying it. Mashed barley, before sprouting, will not dissolve in water, but when sprouted, the whole of the starch (the flour) it contains dissolves readily by a gentle heat. The diastase formed during the germination effects this. By further heating in the brewer’s wort, this starch is converted into sugar as it is in the growing plant. ”

“ Were we to inquire by what means the same barley, with the same treatment, produces unequal portions of the saccharine matter in different situations, we should perhaps find it principally owing to the different qualities of the water used in malting, some of which are so much better suited to the quality of the grain than others, that the difference is truly astonishing. Hard water is very unfit for every purpose of vegetation, and soft will vary its effects according to the predominating quality of its impregnations. ”

“ With barley it has always proved possible to get a pure pedigree strain, originally raised from a single ear. In this way much of the difficulty due to the great individuality of the plants is overcome, though that is a factor that must always be recognised and reckoned with. The seeds are sown in damp sawdust—clean deal sawdust, sifted and mixed up with water into a nice crumbly mass—and as soon as they have germinated and the plantlets are big enough to handle they are put into the culture solutions. ”

“ Although quick-lime has often been recommended to be mixed with the wet barley, before it is sown, yet we agree with those who are of opinion, that it poisons the seeds, absorbs part of its useful moisture, and injures the hands of the sower. As clean water imparts no tenacity, the seed will scatter properly ”

“ This time must depend on the kind of barley used, the soil on which it was grown, the heat of the weather, and the hardness or softness of the water in which it is steeped. More time is required in cold than in hot weather. Scotch barley requires more time, but bigg less. ”

“ Plants are made to germinate in water alone, and this experiment so successfully carried on every winter, in warm apartments, may still be improved by dissolving salts in the water.—Could the barley used for malting be put in the ground, its growth would be more natural, and its oils becoming more miscible with water, by the saline nourishment derived from the earth, might yield more vinous, more350 strong, and more lasting liquors. ”

“ The barley was planted in the land of Kalevala, and it grew and flourished there.
'Then the hops, clinging to the trees, began to hum, and the barley and the water in the wells to sing, saying: "Let us joinp. 113 our forces together, that we may live united, for that is far better than to be separated as we now are." So the ancient maiden Osmotar took six golden grains of barley, seven hops, and seven cups of water, and set them in a caldron on the fire. There she let them steep and boil during the warm summer days, and at length poured off the liquor into tubs made of birch-wood. ”

“ The cuticle, or husk, forms nearly 1/6th of the weight of barley, and between 1/4th and 1/5th in bigg. According to Einhoff, 1000 parts of barley meal contain 720 of starch, 100 of water, 68 of fibrous or ligneous matter, 56 of sugar, 50 of mucilage, 36.6 of gluten, 12.3 of vegetable matter, and 2.5 of phosphate of lime. Hermbstädt gives the following percentages as the mean of ten analyses of barley made by him:—
Great care must be taken when buying for malting, for sometimes .the grain is doctored by kiln-bleaching or dried at too great a heat. ”

“ Boil Barley in water usq. ad Putrilaginem, with a flake or two of Mace or a quartered Nutmeg; and when it is in a manner dissolvPage 136ed in water with long boiling, strain out all the Cream or Pap, leaving the husks behind. At the same time beat (for one mess) two Ounces of blanched Almonds with Rose-water; and when they are throughly beaten, strain out their milk, (or you may put this to the Barley before it is strained, and strain them together) and put it to the Barley Pap, and let them stew a while together; then sweeten it with Sugar to your taste. ”

“ A drop of wine falls into a glass of water; whatever may be the law of the internal motion of the liquid, we shall soon see it colored of a uniform rosy tint, and however much from this moment one may shake it afterwards, the wine and the water do not seem capable of again separating. Here we have the type of the irreversible physical phenomenon: to hide a grain of barley in a heap of wheat, this is easy; afterwards to find it again and get it out, this is practically impossible. All this Maxwell and Boltzmann have explained; ”

“ Barley has been sowed in small quantities, and does better than can be expected; because that Grain requires the Ground to be very well work'd with repeated Ploughings, which our general Way of breaking the Earth with Hoes, can, by no means, perform, tho' in several Places we have a light, rich, deep, black Mould, which is the particular Soil in which Barley best thrives. ”

“ Nitrogen must, however, be applied with caution as it makes the barley rich in albumen, and highly albuminous barley keeps badly and easily loses its germinating capacity. Farm-yard manure should also be avoided. After-cultivation may comprise rolling, harrowing (to preserve the fineness of the tilth) and in some districts hoeing. Barley is cut, either with scythe or machine, when it is quite ripe with the ears bending over. The crop is often allowed to lie loose for a day or two, owing to the belief that sunshine and dews or even showers mellow it and improve its colour. ”

“ Vegetation is wonderfully rapid in its growth, the sunshine being so nearly constant during the ten weeks which intervene between seed-time and harvest. Barley grows here two and a half inches and peas three inches in twenty-four hours, for several consecutive days. It is an interesting fact that if the barley-seed be brought from a warmer climate it requires to become acclimated, and does not yield a good crop until after two or three seasons. The flowers of the torrid and temperate zones as a rule close their eye-lids like human beings, and sleep a third or half of the twenty-four hours ”

“ Barley forms an important food for domestic animals, the greater part of the immense quantities grown on the Pacific coast being used for this purpose. Professor Brewer says: “Only a very insignificant quantity is used for food in this country; less than of any other cereal.” “Pearled barley” is the grain with the outer hull removed, and in this condition it is used to a considerable extent in soups and in other foods. The following is the chemical composition of barley, pearled barley and barley meal:
The chemical constituents of barley do not vary greatly from those of wheat. ”

“ Barley, on the other hand, is sown in a lighter surface soil, and, with its short period for root-development, relies in a much greater degree on the stores of plant-food within the surface soil. Accordingly it is more susceptible to exhaustion of surface soil as to its nitrogenous, and especially as to its mineral supplies; and in the common practice of agriculture it is found to be more benefited by direct mineral manures, especially phosphatic manures, than is wheat when sown under equal soil conditions. ”

“ Like wheat and rye, barley is both a spring and winter grain; though with us the seed is usually sown in the spring.
Barley is the most hardy cereal, and may be successfully cultivated over the widest range of climate. It is grown in central Siberia, northern Russia, and in Lapland to latitude 70°. At the opposite extreme, barley flourishes in semi-tropical countries. In 1880 the area of barley in the United States was 1,997,717 acres, with a yield of 44,113,495 bushels. The average yield, therefore, is not far from twenty-five bushels per acre. ”