Infuse young apricots before their stones become hard, into a pan of
cold spring water, with plenty of vine leaves; set them over a slow
fire until they are quite yellow, then take them out and rub them
with a flannel and salt to take off the lint; put them into the pan
to the same water and leaves, cover them close at a distance from the
fire, until they are a fine light green, then pick out all the bad
ones. Boil the best gently two or three times in a thin syrup, and
let them be quite cold each time before you boil them. When they look
plump and clear, make a syrup of double refined sugar, but not too
thick; give your apricots a gentle boil in it, and then put them into
the pots or glasses, dip a paper in brandy, lay it over them, tie
them close, and keep them in a dry place.