Sixteen pounds ripe apricots, four quarts vinegar, four cups brown sugar, one cup grated horseradish, one tablespoon salt, two tablespoons ground cinnamon, two tablespoons ground cloves, two tablespoons ground mace, two tablespoons ground allspice, three tablespoons ground ginger. Wash the apricots, divide in halves, and remove the stones, then put into a saucepan, add enough water to prevent from burning, and cook for about an hour. Rub through a sieve or colander, add the vinegar and rest of ingredients, and allow to simmer for two hours or more, stirring occasionally. Pour into hot, sterilised jars and seal.