38 AROMATIC HERBS. 



APRICOT JAM. 



Peel and stone the apricots ; if they are dry, put them 

 into an earthen pan, and throw a very little boiling water 

 over them. Beat to a pulp, and take an equal quantity 

 of pounded or powdered loaf-sugar and fruit, and boil 

 them hard in the preserving kettle about twenty minutes. 

 You may blanch some of the kernels of the apricot, and put 

 them on the top of the jars before you lay the brandy-paper 

 over. Tie closely. This jam makes nice tarts. In making 

 it, be careful that it does not stick to the bottom of the kettle. 

 It must be stirred often. 



APRICOT PRESERVE. 



Choose apricots, for preserving, that are not overripe. 

 This fruit too ripe is insipid, mealy, and unfit to make a 

 handsome preserve. 



Stone and pare the apricots, keeping them as whole as 

 possible ; lay them, hollow side up, on a large flat dish, sift 

 white powdered sugar over them, and keep them in a cool 

 place for the night. Put a pound of sugar to a pound of 

 fruit, and simmer them slowly till the fruit looks transparent. 

 Do not put too many at once into the preserving pan. Put 

 them into glass jars, and cover closely. You may blanch 

 some of the kernels, and flavor with them. Apricots are 

 sometimes preserved in apple jelly. 



Where apricots are plenty, they are dried in the same 

 way as apples ; and a delicious liqueur is made from the 

 juice of the fruit. 



AROMATIC POT AND SWEET HERBS. The 



seeds for the most of the common herbs should be sown 

 early in spring, in drills about an inch deep, and two feet 

 apart, each kind by itself. As they grow, thin them out. 



