Soak a quart of barley in lukewarm water for two or three minutes, and
drain. Put the barley in a crockery stewpan, with four or five quarts of
water, and set it on a good fire, boil till the barley is overdone, and
then take from the fire, mash it as well as possible and strain,
throwing away what there is in the strainer, and if the remainder does
not make a kind of jelly when cool, the barley has not been boiled
enough.
Mix that jelly with sugar and fry it; it is better than any other candy,
barley being refreshing, and the principal substance of it.