Apricock Wine

Take three pounds of sugar, and three quarts of water; let them boil together and skim it well. Then put in six pounds of apricocks, pared and stoned, and let them up and when the liqour is cold bottle it up. You may if you please, after you have taken out the apricocks, let the liquor have one boil with a sprig of flowered clary in it; the apricocks make marmalade, and are very good for preserves.