d strew among them three pounds of fine loaf-sugar powdered.
When the sugar melts, set the fruit over a stove to do very gently; as
each piece becomes tender, take it out, and put it into a china bowl.
When all are done, and the boiling heat a little abated, pour the syrup
over them. In a day or two remove the syrup, leaving only a little in
each half. In a day or two more turn them, and so continue daily till
quite dry, in the sun or in a warm place. Keep the apricots in boxes,
with layers of fine paper.

APRICOTS PRESERVED. There are various ways of doing this: one is by
steeping them in brandy. Wipe, weigh, and pick the fruit, and have ready
a quarter of the weight of loaf sugar in fine powder. Put the fruit into
an ice-pot that shuts very close, throw the sugar over it, and then
cover the fruit with brandy. Between the top and cover of the pot, fit
in a piece of thick writing paper. Set the pot into a saucepan of water,
and heat it without boiling, till the brandy be as hot as you can bear
your finger in it. Put the fruit into a jar, and pour the brandy on it.
When cold, put a bladder over, and tie it down tight.--Apricots may also
be preserved in jelly. Pare the fruit very thin, and stone it; weigh an
equal quantity of sugar in fine powder, and strew over it. Next day boil
very gently till they are clear, remove them into a bowl, and pour in
the liquor. The following day, mix it with a quart of codlin liquor,
made by boiling and straining, and a pound of fine sugar. Let it boil
quickly till it comes to a jelly; put the fruit into it, give it one
boil, skim it well, and distribute into small pots.--A beautiful
preserve may also be made in the following manner. Having selected the
finest ripe apricots, pare them as thin as possible, and weigh them. Lay
them in halves on dishes, with the hollow part upwards. Prepare an equal
weight of loaf sugar finely pounded, and strew it over them; in the mean
time break the stones, and blanch the kernels. When the fruit has lain
twelve hours, put it into a preserving pan, with the sugar and juice,
and also the kernels. Let it simmer very gently till it becomes clear;
then take out the pieces of apricot singly as they are done, put them
into small pots, and pour the syrup and kernels over them. The scum must
be taken off as it rises, and the pots covered with brandy paper.--Green
apricots are preserved in a different way. Lay vine or apricot leaves at
the bottom of the pan, then f