If the following pickle were generally known it would be more generally used. We constantly keep it in our family, and find it an excellent pickle to be eaten with cold meat, etc. The eggs should be boiled hard (say ten minutes), and then divested of their shells; when quite cold put them in jars, and pour over them vinegar (sufficient to quite cover them), in which has been previously boiled the usual spices for pickling; tie the jars down tight with bladder, and keep them till they begin to change colour.