Dr. Allinson's cookery book, comprising many valuable vegetarian recipes

or Butter 18.1 1625 Lentils 25.7 1620 Peas (dried) 24.6 1655 " (green) 7.0 465 Arrowroot --- 1815 Corn-starch --- 1675 Sago 9.0 1635 Tapioca --- 1650 CAKES. Cake, Fruit 5.9 1760 " Gingerbread 5.8 1670 " Sponge 6.3 1795 BISCUITS. All kinds, average 10.0 1800 Water 11.7 1835 BREAD. Buns, Currant 6.7 1515 " Hot Cross 7.9 1275 Corn, Indian 7.9 1205 Cheap Bread 10.9 1255 Gluten 9.3 1160 Home-made Bread 9.1 1225 White Bread 9.2 1215 Whole-wheat Bread 9.7 1140 Rolls, Plain 9.7 1470 " Vienna 8.5 1300 " Water 9.0 1300 Rye 9.0 1180 VARIOUS. Chocolate 12.9 2860 Cocoa 21.6 2320 Candy --- 1785 Honey --- 1520 Molasses (cane) 2.4 1290 INVALID COOKERY BARLEY. The plants _Hordeum Distichon_ and _Hordeum Vulgare_ supply most of the barley used in this country. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible, and in old Latin and Greek books. According to Pliny, an ancient Roman writer, the gladiators were called Hordearii, or "barley eaters," because they were fed on this grain whilst training. These Hordearii were like our pugilists, except that they often fought to the death. Barley has been used from very ancient days for making an intoxicating drink. In Nubia, the liquor made from barley was called Bouzah, from which we get our English word "booze," meaning an intoxicating drink. The first intoxicant drink made in this country was ale, and it was made from barley. Hops were not used for beer or ale in those days. Barley is a good food, and was the chief food of our peasantry until the beginning of the nineteenth century. Barley contains about 7 per cent. of sugar, and its flesh-forming matter is in the form of casin the same as is found in cheese. This casin is not elastic like the gluten of wheat, so that one cannot make a light bread from barley. Here is the chemical composition of barley meal:-- Flesh formers 7.5 Heat and force formers (carbon)[A] 76.0 Mineral matters 2.0 Water 14.5 ----- 100.0