SYRUP FOR BEETS:

4 c. sugar
3 c. vinegar
2 c. cranberry juice
3 c. water
5 sticks cinnamon
3 dozen whole cloves
1/8 tsp. nutmeg
1/8 tsp. turmeric
1/8 tsp. dill

Leave 1-inch of stems and all of root of the beets. Cook until tender. Cool. Slip off skins. Cut into pieces. Cover with syrup. Simmer. Enough syrup for 8 pints.