Barley Gruel.
Take a quarter of a pound of Barley,
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Take a quarter of a pound of Barley,
and let it boil in three or four Waters, then pound it in a Morter; after this boil it again with an ounce of Harts-horn, ever allowing four ounces thereof to a pound of Barley; having boiled about two hours, strain it through a strainer, then boil it again with a quarter of a pound of Currans, with a faggot of cooling Herbs, as Sorrel, Straw∣berry-leaves, and Violet-leaves, with a lit∣tle Tyme, also three or four blades of Mace, with some juyce of Sorrel; when it hath taken three or four walms, remove it from the fire, and squeeze into it the juyce of two Lemons, season it with the infusion of Musk in Rosewater with a little Salt; if you make this Gruel to serve to the Ta∣ble, add unto your aforementioned ma∣terials sweet Herbs instead of the faggot of cold ones, but if you intend it medicinally, follow the former prescription, and assure your self there is nothing better for one in a Feaver.