Boil a couple of ounces of barley, in two quarts of water, till
soft--pearl barley is the best, but the common barley answers very well.
When soft, strain and mix it with a little currant jelly, to give it a
pleasant, acid taste. If the jelly is not liked, turn it, when boiled
soft, on to a couple of ounces of figs or raisins, and boil it again,
till reduced to one quart, then strain it for use.