ll from the Syrup, and boil as much Sugar as
will cover it till it blows, put in your Angelico, and give it a Boil
till it blows again; when cold, drain it, and tie it in Knots and put
it into a warm Stove to dry, first dusting it a little; when dry on
one Side turn it, and dry the other, then pack it up.

_To preserve Angelico in Sticks._

Take Angelico, not altogether so young as the other, cut it into short
Pieces about half a Quarter of a Yard, or less, scale it a little,
then drain it and put it into a thin Sugar as before; boil it a
little, the next Day turn it in the Pan the Bottom upwards, and boil
it, so finish it as the other for Knots.

_Note_, When you will candy it, you must drain it from the Syrup,
wash it and candy it as the Orange and Lemon.

_Angelico-Paste._

Take the youngest and most pithy Angelico you can get, boil it very
tender, then drain it, and press out all the Water you possibly can,
then beat it in a Mortar to as fine a Paste as may be, then rub it
through a Sieve; next Day dry it over a Fire, and to every Pound of
this Paste take one Pound of fine Sugar in fine Powder; when your
Paste is hot, put in the Sugar, stirring it over a gentle Fire till it
is well incorporated; when so done, drop it on Plates long or round,
as you shall judge proper; dust it a little and put it into the Stove
to dry.

_To preserve Apricots Green._

Take the Apricots when about to stone, before it becomes too hard for
a Pin easily to press through; pare them in Ribs very neatly because
every Stroke of the Knife will be seen; then put them into fair Water
as you pare them, then boil them till tender enough to slip easily
from your Pin, then drain them, and put them into a thin Sugar, that
is to say, one Part Sugar clarified, and one Part Water; boil them a
little, then set them by till next Day, then give them another Boil;
the Day after drain them and boil your Syrup a little smooth, and put
it to them, giving them a Boil; the next Day boil your Syrup a little
smooth and put it upon them without boiling your Fruit; then let them
remain in the Syrup four or five Days; then boil some more Sugar till
it blows, and add it to them; give all a Boil, and let them be till
the Day following; then drain them from the Syrup, and lay them out to
dry, dusting them with a little fine Sugar before you put them into
the Stove.

_To put them up in Jelly._

You must keep them in the Syrup so preserved till