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Rh of boiling water, throw them into it, and scald them till they rise to the top of the water; take them out carefully with your scummer, and lay them in your preserving pan, and lay over them as much sugar, boiled to blow, as will cover them; give them a boil round, by setting the pan half on the fire and turning it about as it boils; then set it full on the fire, and let it have a covered boiling; then let them settle a quarter of an hour, and pick those that look clean to one side, and those that do not, to the other; boil that side that is not clear, till they become clear; and, as they do so, pick them away, lest they boil to a paste; when you see they look all alike, give them a covered boiling, scum them, and set them by; the next day, boil a little more sugar to blow very strong, put it to the apricots, and give them a very good boil; scum and cover them with paper, and put them in a stove for two days; then drain them and lay them out to dry, first dusting the plates you lay them on, and then the apricots extraordinary well, blowing off what sugar lies white upon them; put them into a very warm stove to dry, and when dry on one side, turn and dust them again; when quite dry, pack them up.


 * Note—In the turning them, you must take care there be no little bladders in them; if there be you must prick them with the point of a penknife, and squeeze them out, otherwise they will blow and sour.

Split the apricots, and then take out the stones; pare