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APRICOTS, TO PRESERVE (Whole or in Halves)

Take four pounds of fine apricots which are not fully ripe. Let them be gathered, if possible, in the morning, when the sun is on them, as the flavour is then much the best; make a small slit with a knife at the end where the stalk has been, and push the stone gently out. If they are to be preserved in halves, the stone can be easily removed. Throw them into cold water, and simmer them gently until they feel soft when a pin is pushed through them. Take them out and put them in fresh cold water. Put into a preserving-pan one quart of water and four pounds of loaf sugar. Put it on a moderate fire, and stir it until the sugar is dissolved. When it boils, put in a table-spoonful of cold water; when it boils up again, take it off the fire and let it stand for a few minutes to settle; take off the scum, and boil it again. Drain the fruit, and put it into the syrup; let it boil up four or five times, every time taking it off to cool, when it must be well skimmed. The last time, let it remain until the fruit is quite clear, which will be in about fifteen minutes. Just before it is taken from the fire, blanch and slice a few of the kernels and add them to it; or they may be blanched and put into a little spirit until the jars are ready to be tied up, and then a few strewn at the top of each. This plan may be followed in preserving whole many of the better kinds of fruit--such as peaches, nectarines, greengages, pears, etc.