Wipe the down from young apricots, and stew them as gently us possible in a syrup made of four ounces of sugar to half a pint of water, boiled the usual time.

2798. Dry Apricots

Take before ripe, scald in a jar put into boiling water, pare and stone them; put into a syrup of half their weight of sugar, in the proportion of half a pint of water to two lbs. of sugar; scald, and then boil until they are clear. Stand for two days in the syrup, then put into a thin candy, and scald them in it. Keep two days longer in the candy, heating them each day, and then lay them on glasses to dry.

2799. Apricot Jelly

Pare the fruit thin, and stone it; weigh an equal quantity of sugar in fine powder, and strew over it. Stand one day, then boil very gently till they are clear, move them into a bowl, and pour the liquor over. The next day pour the liquor to a quart of codling-liquor; let it boil quickly till it will jelly; put the fruit into it, and boil; skim well, and put into small pots.