After taking away the stones from the apricots, and cutting out any blemishes they may have, put them over a slow fire, in a clean stew-pan, with half a pint of water: when scalded, rub them through a hair sieve; to every pound of pulp put one pound of sifted loaf sugar, put it into a preserving-pan over a brisk fire, and when it boils skim it well, and throw in the kernels of the apricots and half an ounce of bitter almonds, blanched; boil it a quarter of an hour fast, and stirring it all the time; remove it from the fire, fill it into pots, and cover them. Green gages may be done in the same way.