Read the excerpt from The Time Traveler’s Guide to Elizabethan England.Pig farmers keep their flitches of bacon back in storage until they can get a better price for them later in the winter. Such tactics are made even more profitable by the unhappy fact that harvests can fail, causing local—and sometimes national—food shortages. Large towns are less vulnerable, being part of an international market that sees preserved foods traded long-distance; but much of the countryside is dependent on fresh food. After a poor harvest, prices for all commodities—not just grain—rise dramatically and the poor are unable to make ends meet.
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.
Which ideas are implicitly stated in the excerpt? Select three options.
Which ideas are stated explicitly in the excerpt? Select two options.
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