Soak barley overnight in water.
Cook in same water.
As water is absorbed, add boiling milk and seasonings.
Cook over very low heat, stirring frequently to prevent sticking, for 30 minutes.
Pour into a buttered 3-quart baking dish.
Dot with butter or margarine.
Bake in preheated very slow oven (250°F.) until golden brown, about 2 hours.