Apriots

Having pared the apricots, thrust out the stones with a skewer, and to every pound of apricots put a pound- of loaf sugar; strew part of it over them, and let it stand till the next day; then give them a gentle boil three or four different times, and let them cool between each time: take them out of the syrup one by one, the last time they are boiled. Skim the syrup well, then pour it over the apricots, and tie them down close with brandy-paper and a bladder.