Barley is a cereal grain which in many respects differs from wheat
and other cereals. The Roman gladiators were trained on barley; and
barley cakes, or bread, constituted the staple article of diet among
the labourers of earlier days. The protein of barley consists chiefly
of albumen and casein (not gluten). Hence, like oatmeal, it cannot
readily be made into bread, unless wheat or rye flour, which is rich in
gluten, be mixed with it. Barley cakes are a splendid food and have the
advantage for most people of being decidedly laxative. Barley contains
from 15 to 17 per cent. albumen or protein, 2 to 3 per cent. fat, 70 to
75 per cent. starch and dextrin, 2·5 to 5·5 per cent. of mineral salts,
being specially rich in iron and phosphates, and from 10 to 15 per
cent. water. There are several varieties of barley sold commercially.
The grain sold varies according to the amount of treatment that it
has undergone at the hands of the miller. Thus, we have whole barley,
which when ground is known as barley meal, a favourite food, alas,
for pigs. This when rolled and supplied as flaked barley is best
for making beverages, etc. Scotch milled or pot barley is the grain
deprived of its outer husk by the miller. Pearl barley is this same pot
barley deprived of all its covering layers and rounded and polished
by attrition. Patent barley is the flour made from pearl barley. Pot
barley bears the same relation to the pearl variety as unpolished rice
does to the polished kind. The polishing process removes the outer
coating of the grain, in which much of the protein and the bulk of the
organic salts are secreted.
Barley Water.
Barley water is useful as a remedy for colds and catarrhs, and,
when taken for coughs and chest troubles, is usually flavoured with
liquorice, figs, and raisins. To make it, proceed as follows: Take 4
tablespoonfuls or 2 ounces of either pot or flaked barley, wash same
and put into 1 or 2 pints of clean cold water, preferably distilled.
Bring to the boil and simmer for from 5 to 20 minutes. The time
allowed should be regulated according to the consistency required. The
more glutinous the longer should it boil. When done to the required
consistency the water should be strained and served up very hot.
To season, just before time has expired for boiling, add strips of
lemon rind and some lemon juice. Gum arabic can be used to increase
demulcency, and honey or malt extract to sweeten. To make “Barley water
pectoral” for coughs, etc., add to each quart 2 ounces of sliced figs,
½ ounce of bruised liquorice root, 2 ounces of stoned raisins, and 1
pint of water, then boil down to 1 quart and strain.
Barley water as usually made is said to contain to each pint 43·6
grains of solid matter. It is composed thus in 100 parts: Protein
·028, fat ·025, carbohydrates ·375, mineral salts ·021, water 99·551.
Barley water, unless made with the whole or flaked barley, is much
overrated as a food for infants. It is better to give extract of malt
(a teaspoonful to a pint of fresh cow’s milk) than a mixture of milk
and barley water made with pearl or patent barley.
Infants under 5 months of age secrete very little “diastase,” the
mouth ferment which digests starch or sugar. Mother’s milk is rich in
diastase and other ferments.
Barley water should not, as a rule, be made from the patent barley
flour, which is mainly starch and sadly deficient in protein and
mineral salts. The sole justification for its use is urgency, for
barley water can be prepared at once with the patent flour. One
teaspoonful of the flour is added to two tablespoonfuls of cold water,
and a pint of boiling water is poured upon it; it is then boiled with
constant stirring for 5 minutes until clear.