THE KANSAS APRICOT. 117 



time. The fruit is in demand and I think it pays; they are troubled with no 

 insects. The apricot is as sure a crop here as the peach : would set them twenty 

 feet apart. 



C H. Taylor, Eskridge, Wabaunsee county.— I have twenty-five sweet, 

 prolific, medium-sized apricot trees now in bearing: they are planted scatter- 

 ingly : seldom get frosted in the spring. Use all the fruit we can and sell the 

 balance in the local market; it is in demand, and pays. The same insects trouble 

 it that trouble the peach ; I destroy the windfalls and spray to prevent them. I 

 would advise a new beginner to plant 10x20 feet apart and cultivate thoroughly, 

 separate from peach. 



Alexander Spiers, Linn, Washington county. — I have five unnamed apri- 

 cot trees in scattered planting ; they often get frosted in the spring. The fruit is 

 not in demand : it does not pay. They are troubled with no insect. 



APRICOTS FOR THE TABLE. 



We append here a few good recipes for preparing apricots for table 

 use : 



Canned Apricots. — One pound of sugar, four pounds of apricots, one quart 

 of water. Take fine ripe apricots, pare, core, and throw them into cold water. 

 When you have sufficient to fill one or two jars, lift them carefully from the 

 water, weigh, and put them in a porcelain-lined kettle; cover with boiling water, 

 bring quickly to the boiling-point, and then stand them over a moderate fire, 

 where they will scarcely bubble, until tender. While they are cooking, put the 

 sugar and water into another kettle, stir with a wooden spoon until the sugar is 

 thoroughly dissolved, then with a skimmer lift the apricots from the water, drain 

 a moment, then slide carefully into the boiling syrup; continue until the bottom 

 of the kettle is covered; boil until the apricots are sufficiently tender to admit a 

 straw, then lift them carefully one at a time into the jar, and seal. (Mrs. Rorer, 

 in "Canning and Preserving.") 



Preserved Apricots.— Pare, cut into halves, and remove the stone. 

 Weigh, and to each pound of apricots allow allow one pound of sugar and half a 

 dozen apricot kernels. Put a layer of the apricots in a bowl or jar, then a layer 

 of sugar, then a layer of apricots, then a layer of sugar, and so on until all is 

 used. Cover and stand aside over night, add the kernels, and bring quickly to a 

 boil ; then simmer until the apricots are tender and clear. Lift carefully, one at 

 a time, and put in glass jars or tumblers. Stand aside to cool, pour over the 

 syrup, and tie up. Nectarines may be preserved in the same way. (Mrs. Rorer, 

 in " Canning and Preserving." ) 



Apricot Marmalade. — Rub the apricots, to remove the fuzz, but do not 

 pare them. Cut in halves, remove the stone, and to every pound of apricots allow 

 a half-pound of sugar. Put the apricots in a porcelain-lined kettle, add sufficient 

 water to cover the bottom ; cover, and heat slowly to boiling-point; then stir, and 

 mash until fine ; add the sugar and three or four kernels, blanched and pounded 

 to a paste, to every quart of marmalade. Boil and stir continually for fifteen 

 minutes, then stand over a moderate fire, and cook slowly twenty minutes longer. 



