Ingredients. - Two ounces of pearl barley. The rind of a quarter of a lemon. Two lumps of loaf sugar.

Ingredients (for making Thick Barley-Water).-Two ounces of pearl barley. The rind of half a lemon. Sugar.

Time required, about two hours.

To make two kinds of Barley -Water-Clear Barley Water and Thick Barley - Water.

For half a pint of Clear Barley - Water:

1. Take two ounces of pearl barley and wash it well in two or three waters.

2. Put a kettle of water on the fire to boil.

3. Take a quarter of a lemon, wipe it clean in a cloth, and peel it very thin.

N. B. - Be careful, in peeling the lemon, not to cut any of the white skin, as it would make it bitter.

4. Put the washed barley into a jug.

5. Put in the lemon-peel, and two lumps of loaf sugar.

6. When the water in the kettle is quite boiling, pour one pint of it on to the barley in the jug.

7. Cover over the top of the jug, and let it stand on ice, or in a cool place, until it is perfectly cold.

8. Then strain the water into a clean jug for use.

N. B. - The barley can be used again, with the addition of one ounce of fresh.

For one pint of Thick Barley - Water: 1. Take two ounces of pearl barley and wash it well in two or three waters.

2. Put the barley into a stewpan, with one quart of cold water.

3. Put the stewpan on the fire, and let it boil gently for two hours.

4. Take half a lemon, wipe it clean in a cloth, and peel it very thin.

5. Put the lemon-peel into a jug.

6. When the barley-water is sufficiently boiled, strain it into the jug over the lemon.

7. Put the jug into a cool place; when it is perfectly cold, take out the lemon-peel, and sweeten the water according to taste.