Angelique. Angelika

No. 5.-Is is a hardy biennial aromatic plant, and is said to have originated in Syria, where it grows along the banks of rivers near high mountains. It is cultivated in the United States but is of inferior quality. The plant is highly esteemed in its preserved state, and much used by pastry cooks and confectioners. The best Angelica now preserved comes from Niort, where the old formula is adhered to, as when made by the Nuns of the "Visitation of St. Mary," which gave it a world-wide reputation. The tender leaf-stalks and flavoring shoots of the native grown Angelica are used as a basis for sweet-meats, and the seeds for flavoring liquors.

Culture

No. 6. - The plants thrive best in damp localities, but may be grown in well enriched soil. Sow in drills, ten inches apart. Allow the young plants to remain until the following spring, then set them out two feet asunder, in each direction. The stalk, which is a cylindrical, hollow, herbaceous stem, will be fit for use by June of the following year. If the flower stem is removed, as it makes its appearance, the plants will put forth fresh sprouts from the sides of the root, and survive three years, but when allowed to blossom and perfect their seeds the plants soon perish.

Angelica Syrup

No. 7. - Trim one pound Angelica stems, parboil them for ten minutes, then immerse them in cold water. Peel and dry them on a napkin, cut in small pieces, put in a glass jar with two quarts of Spirits of Wine, at fifty degrees; cover, and let stand for ten days. Then add a half pint of syrup, at thirty degrees. Filter the next day, put it in a bottle and cork well.

Preserved Or Candied Angelica

No. 8. - Cut the Angelica in stems twelve inches long, then throw them into boiling water, letting them boil twenty minutes, then immerse them into cold water. Peel and dry them on a napkin, and when all are prepared put them into an earthen bowl. Make a syrup with five pounds of sugar to five pounds of water. Pour it over the Angelica boiling hot, and cover. Next day draw off the syrup, make it boil again, skimming it well, and pour over the Angelica again. Repeat this four times in all, and the fifth time let the syrup cook to a boil, then add the Angelica, letting it cook until it gets firm. Then take out one piece at a time and put them in a warm place to dry.