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Pickled Eggs

Put twenty eggs into a net, then into a saucepan with more than enough boiling water to cover them, and boil for thirty minutes; then plunge them into cold water, remove the shells, and put them into a jar. Pour six breakfast cupfuls of brown vinegar into a saucepan; add half an ounce each of bruised mace, white ginger, coriander seeds, cardamons and cloves, and ten chillies, also one ounce of sugar, and boil for a few minutes. Let the pickle get cold, pour it over the eggs, and cover over.