. . . 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. –The Time Traveler’s Guide to Elizabethan England, Ian Mortimer What inference can be made about the availability of food, based on this passage? There was plenty of food in Elizabethan England. There was never enough food in Elizabethan England. The winter months produced less food. The summer months produced less food.