again on the fire, to heighten it again to the above degree; for the barberries will have weakened it by throwing their juice in it. When that is done, put the bunches again in it, and place it as before in the stove for three whole days, after which draw out your bunches from the sugar, and put them to drain on a wire grate, made on purpose for these sorts of things; then range them on a horse hair sieve, and replace them in the stove to dry, and they are ready for use.
To preserve Angelica in Knots.
Take young and thick stalks of angelica, cut them into lengths of about a quarter of a yard, and scald them; then put them into water, strip off the skins, and cut them into narrow slips; lay them on your preserving pan, and put to them a thin sugar, that is, to one part sugar, as clarified, and one part water; set it over the fire, let it boil, and set it by till next day; then turn it in the pan, give it another boil, and the day after drain it and boil the sugar till it is a little smooth; pour it on your angelica, and if it be a good green, boil it no more; if not, heat it again, and the day following boil the sugar till it is very smooth, and pour it upon your angelica; the next day boil your syrup till it rises to the top of your pan, and put your angelica into your pan; pour your syrup upon it, and keep it for use.
To preserve Angelica in Sticks.
Angelica, not altogether so young as the other, cut into short pieces, about half a quarter of a yard, or less; scald it a little, then drain it, and put it into a thin sugar as before; boil it a little
