To Bottle Apricots

Apricots for bottling should not be over-ripe; they must be split in halves, peeled very thinly, and neatly arranged in dry, clean bottles, filled up with rather thicker syrup than is required for the preceding fruits; and when corked and tied down, must be submitted to twelve minutes' gentle ebullition; and when cold, waxed over in the usual manner.

Note.—Bear in mind that, in all cases, the fruit is to be put on to boil in cold water.