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Angelica, Candied

Take the plant in April: boil it in salt and water until it is tender. Remove and drain it well, scrape the outside, and dry it in a clean cloth. Place it in a syrup, and allow it to remain there for three or four days, closely covered. The syrup must be made from the same weight of sugar that there is of fruit, allowing half a pint of water to a pound of sugar, and must be boiled twice a day, and poured over the fruit until it is nearly all absorbed; after which it should be put into a pie-dish, and placed near the fire. Time to make, about ten days.