Barley is less nutritious than wheat, and to many people is less
agreeable in flavor. It is likewise somewhat inferior in point of
digestibility. Its starch cells being less soluble, they offer more
resistance to the gastric juice.

There are several distinct species of barley, but that most commonly
cultivated is designated as two-rowed, or two-eared barley. In general
structure, the barley grain resembles wheat and oats.

Simply deprived of its outer husk, the grain is termed _Scotch milled_
or _pot barley_. Subjected still further to the process by which the
fibrous outer coat of the grain is removed, it constitutes what is known
as _pearl barley_. Pearl barley ground into flour is known as _patent
barley_. Barley flour, owing to the fact that it contains so small a
proportion of gluten, needs to be mixed with wheaten flour for
bread-making purposes. When added in small quantity to whole-wheat
bread, it has a tendency to keep the loaf moist, and is thought by some
to improve the flavor.

The most general use made of this cereal as a food, is in the form of
pearl, or Scotch, barley. When well boiled, barley requires about two
hours for digestion.

GENERAL SUGGESTIONS FOR COOKING BARLEY.--The conditions requisite
for cooking barley are essentially the same as for oatmeal. It is best
cooked slowly. Four parts of water to one of grain will be needed for
steaming or cooking in a double boiler, and from four to five hours'
time will be required, unless the grain has been previously soaked for
several hours, in which case three hours will do. If the strong flavor
of the grain is objected to, it may be soaked over night and cooked in
fresh water. This method will, however, be a sacrifice of some of the
nutriment contained in the grain. Barley thus soaked will require only
three parts water to one of barley for cooking.

_RECIPES._

BAKED BARLEY.--Soak six tablespoonfuls of barley in cold water over
night. In the morning, turn off the water, and put the barley in an
earthen pudding dish, and pour three and one half pints of boiling water
over it; add salt if desired, and bake in a moderately quick oven about
two and one half hours, or till perfectly soft, and all the water is
absorbed. When about half done, add four or five tablespoonfuls of sugar
mixed with grated lemon peel. It may be eaten warm, but is very nice
molded in cups and served cold with cream.

PEARL BARLEY WITH RAISINS.--Carefully look over and wa