Apricots In Brandy

The apricots must be gathered before they are quite ripe, and, as the

fruit is usually riper on one side than the other, you must prick the

unripe side with the point of a penknife, or a very large needle. Put

them into cold water, and give them a great deal of room in the

preserving-pan; and proceed in the same manner as directed for peaches.

If they are not well coloured, it is owing to an improper choice of the

fruit, being too ripe or too high coloured, provided the brandy be of

the right sort.