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Apricot Brandy

Put the apricots, which must be sound, but not quite ripe, into a preserving-pan, with sufficient water to cover them; allow them to boil; then simmer gently till tender. Remove the skins. To every pound of fruit, take one pound of loaf sugar and a wine-glassful of water. Clarify and boil the sugar, and pour it over the fruit. Let it remain twenty-four hours. Then put the apricots into glasses, and fill them up with syrup and brandy, half and half, and keep them well corked, and the tops of the corks securely sealed. They must be kept twelve months before using. They should be prepared in July. Time to simmer the apricots, about one hour.