54:4
Read the excerpt from The Time Traveler's Guide to
Elizabethan England.
In such circumstances, storage of food is most
important. The principal rule is to have separate places
for different types of commodity: dry things can be kept
in a pantry with bread and dry linen; wet things are
normally stored in the buttery. Wine and meat must be
kept apart, and cellars should be avoided on account of
their dampness. Meat should be seethed in summer to
keep it fresh, then kept in a cool cellar, soaked in vinegar
with juniper seeds and salt. Most yeomen will have vats
and presses for making cheeses-a valuable source of
protein in the long winter season. Similarly, most
livestock owners have troughs for salting meat or
allowing it to steep in brine.
What is the author's purpose in this excerpt?
O to explain how easy it was to store food properly
during Elizabethan times
O to explain how the proper way to store food was
taught to Elizabethan cooks
O to explain the complexities of proper food storage
during Elizabethan times
O to explain the errors people made trying to store food
properly during Elizabethan times