Take apricots, not too ripe, cut a small slit near the stem end of the fruit, and push out the stone; simmer them in water till nearly half done, then peel them, and simmer them again for about twenty minutes in a syrup, made of two parts by measure of water, and one part by weight of loaf sugar. When this has been done, put them aside for about twelve hours; strain off the syrup, and to one pint of it add four ounces of lump sugar, simmer the fruit again for about ten minutes in this concentrated syrup; skim off the impurities that rise to the surface, and repeat the simmering of the fruit in the syrup three or four times; and, lastly, put the apricots into pots, and cover them with a syrup made of seven ounces, by measure, of water, and one pound of loaf sugar. Tie over or cork the jar to exclude the air. CONSERVED PINE APPLES. Break off the top and stalk of the pine apple, cut the fruit into slices, about one-fifth of an inch in thickness; put the slices into an earthenware jar, at the bottom of which has been previously put a layer of powdered lump sugar, about one-eighth of an inch in thickness. Place on this stratum of sugar, a layer of the slices of the fruit, then put another layer of sugar, and so on; lastly, put the jar up to the neck into a saucepan of boiling water, and keep the water boiling for about half an hour, or till the sugar is completely dissolved, taking care to remove the scum that rises on the surface. Tie over the mouth of the jar with a wet bladder, or keep it well corked. CONSERVED PEARS. Put peeled pears in a stone pan with water, let them simmer till they are soft, skim them, and when cold simmer them for about ten minutes in a syrup made of three parts by measure, of water, and one by weight of loaf sugar, let them remain in the syrup till the next day; then pour off the syrup from the pears, simmer them again for about ten minutes, and repeat the simmering in the syrup three or four times successively. They are usually coloured red by powdered cochineal, a small portion of which is added during the boiling process. Some persons add cinnamon, and other spices, and a portion of port wine. If the pears be not intended to keep, they may be simmered till done in a syrup, composed of one pound of sugar and three pints and a half of water. CONSERVATION OF RECENT FRUITS, BY MEANS OF SUGAR, IN A SOLID FORM. The name of _candied fruits_, or _comfits_, is given to such substances as are preserved by means of sugar in a solid state, so that the whole substance is impregnated and covered with sugar, in a crystalline, or solid state. CANDIED ORANGE, OR LEMON PEEL.