BARLEY SOUP.

PUT ON THREE GILLS of barley, three quarts of water, few onions cut up,
SIX CARROTS scraped and cut into dice, an equal quantity of turnips cut
SMALL; boil it gently two hours, then put in four or five pounds of the
RACK OR NECK of mutton, a few slices of lean ham, with pepper and salt;
boil it slowly two hours longer and serve it up. Tomatos are an
excellent addition to this soup.
