Eggs, to pickle.—Boil the eggs well for half an hour, then let them cool, and shell them. Now place them in jars, and pour over them some scalding hot vinegar, previously boiled up with allspice, whole peppers, cloves, ginger, and a few cloves of garlic. Let it all stand till cold, then cork down very closely. They must be well covered with the vinegar. Excellent with cold meat.