193. APRICOT WINE.

Boil together three pounds of sugar, and three quarts of water; and

skim it well. Put in six pounds of apricots pared and stoned, and let

them boil till they become tender. Then take them up, and when the

liquor is cold, bottle it. After taking out the apricots, let the

liquor be boiled with a sprig of flowered clary. The apricots will

make marmalade, and be very good for present use.