Choose young stems of angelica for preserving. Cut them into matching lengths and boil until tender. Remove from the water and strip off the outer skin, then return to the pan and simmer very slowly until they are green. Dry well, then weigh. Allow 1 lb. granulated sugar to each lb. of angelica. Place the stems in a shallow dish and sprinkle the sugar over them. Leave them for 2 days and then boil the sugar and stems well together. When thoroughly boiled, remove the angelica and add 2 oz. of granulated sugar to the existing syrup. Boil this, then add the angelica and boil for a further 5 minutes. Drain the angelica and spread it on a tray in a cool oven to dry.