Remove leaves, wash clean, being careful not to break off the little fibers and rootlets, as the juices would thereby escape and they would lose 'their color; boil in plenty of water, if young, two hours, if old, four or five hours, trying with a fork to see when tender; take out, drop in a pan of cold water, and slip off the skin with the hands; slice those needed for immediate use, place in a dish, add salt, pepper, butter, and if not very sweet a tea-spoon sugar, set over boiling water to heat thoroughly, and serve hot with or without vinegar; put those which remain into a stone jar whole, cover with vinegar, keep in a cool place, take out as wanted, slice and serve. A few pieces of horse-radish put into the jar will prevent a white scum on the vinegar. Or, roast in hot ashes, or bake in oven, (turning often in the pan with a knife, as a fork causes the juice to flow), and when tender, peel, slice, and dress with salt, pepper, butter and vinegar. Or, after beets are boiled and skinned, mash together with boiled potatoes, and season to the taste with salt; add a large lump of butter (do not use any milk); place in a dish, make a hole in center in which put in a generous lump of butter; sprinkle with pepper and serve at once. This is a New England dish, and very delicious for harvest time, when beets are young and sweet.