my opinion it looks much better.

343. _To preserve_ APRICOCKS.

Take apricocks before they be full ripe, stone and pare 'em; then weigh
'em, and to every pound of apricocks take a pound of double refined
sugar, beat it very small, lie one part of your sugar under the
apricocks, and the other part at the top, let them stand all night, the
next day put them in a stew-pan or brass pan; don't do over many at
once in your pan, for fear of breaking, let them boil over a slow fire,
skim them very well, and turn them two or three times in the boiling;
you must but about half do 'em at the first, and let them stand whilst
they be cool, then let them boil whilst your apricocks look clear, and
the syrrup thick, put them into your pots or glasses, when they are
cold cover them with a paper dipt in brandy, then tie another paper
close over your pot to keep out the air.

344. _To make_ MARMALADE _of_ APRICOCKS.

Take what quantity of apricocks you shall think proper, stone them and
put them immediately into a skellet of boiling water, keep them under
water on the fire till they be soft, then take them out of the water
and wipe them with a cloth, weigh your sugar with your apricocks,
weight for weight, then dissolve your sugar in water, and boil it to a
candy height, then put in your apricocks, being a little bruised, let
them boil but a quarter of a hour, then glass them up.

345. _To know when your_ SUGAR _is at_ CANDY HEIGHT.

Take some sugar and clarify it till it comes to a candy-height, and
keep it still boiling 'till it becomes thick, then stir it with a stick
from you, and when it is at candy-height it will fly from your stick
like flakes of snow, or feathers flying in the air, and till it comes
to that height it will not fly, then you may use it as you please.

346. _To make_ Marmalade _of_ Quinces _white_.

Take your quinces and coddle them as you do apples, when they are soft
pare them and cut them in pieces, as if you would cut them for apple
pies, then put your cores, parings, and the waste of your quinces in
some water, and boil them fast for fear of turning red until it be a
strong jelly; when you see the jelly pretty strong strain it, and be
sure you boil them uncovered; add as much sugar as the weight of your
quinces into your jelly, till it be boiled to a height, then put in
your coddled quinces, and boil them uncovered till they be enough, and
set them near the fire to harden.

347. _To make_