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Pickled Beets

7 beets I bay leaf 2 pints (4 cups) vinegar I blade mace 12 cloves 1½ oz. whole ginger 1½ oz. whole peppers Wash the beets carefully, taking care not to break the fibres, or they will bleed and lose their color. Boil them in plenty of boiling salted water for one and a half hours. Take them up, peel and cut them in slices an eighth of an inch thick, and put them into a stoneware jar. Boil one pint of the vinegar with