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Orgeat of Montpellier

Take one pound of barley, wash it and soak it in water, and separate the grains well. Tie it up in a piece of muslin, put it in a pot with a quart of water, and set it on the fire to boil gently for four hours. Then put into the water one pound of sweet almonds, blanched and skinned; boil for a few minutes; then take out the barley and almonds; pound them together in a mortar; mix well with the water, strain all together through a piece of linen, pound again the residue, pour the water over, stir, and repeat the straining. This water should now look very thick. Add one pound of pounded sugar, and boil to a syrup. Try the syrup by dropping some on a plate; if it remains like paste it is done. Take it off the fire, and flavour with orange-flower or other flavouring. Bottle and keep for use. To make the drink, put two table-spoonfuls into a decanter, pour fresh water over, shake to mix well, and it is ready to drink immediately. Probable cost, 1s. 6d.