Chuse for this use, the large Turkey or Roman-Apricot, almost ripe; Stone
them, and pare them; then throw them into cold Water, with the Parings;
weigh the pared Apricots, and prepare an equal weight of fine Sugar
powder'd; then put some of the Water the Apricots were steep'd in, to the
Sugar, and boil them to a candy'd height: you may then put in your
Apricots, and boil them till they are clear, and when they have lain a few
Days, in the Syrup, lay them upon a fine Wyre-Sieve, and dry them in a warm
Place. Then, when they are done, put them in oaken Boxes, with Papers
between them.