they weigh, and add as much water as will make a syrup to cover them; boil the syrup a little, then put in the quinces, and let them boil as fast as you can till they are very tender and clear; afterwards take them out, and boil the syrup a little higher alone, and when it is cold put the quinces up in pots; if you would have them red, put them raw into sugar and let them boil gently, being closed covered, till they are red; you must not put them into cold water.
To preserve Apricots green.
Take the apricots when about to stone, before it becomes too hard for a pin easily to pass through; pare them in ribs very neatly, because every stroke with the knife will be seen; then put them into fair water as you pare them, and boil them till tender enough to slip easily from your pin; drain them and put them into a thin sugar, that is to say, one part sugar clarified, and one part water; boil them a little, and set them by till next day; then give them another boil, and the day after drain them, boil your syrup four or five days; then boil some more sugar till it blows hard, and add it to them; give all a boil, and let them lie till the day following; then drain them from the syrup, and lay them out to dry, dusting them with a little fine sugar before you put them into the stove.
To preserve Apricots whole.
Take the apricots when full grown, pare them, and take out their stones; then have ready a pan
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