s, as the Costard, Pome-water,
Queene-Apple, and such like: those which will last till Candlemas, as
the Pome-de-roy, Goose-Apple, and such like, and those which will last
all the yeere, as the Pippin, Duzin, Russetting, Peare-maine, and such
like, euery one in his seuerall place, & in such order that you may
passe from bed to bed to clense or cast forth those which be rotten or
putrefied at your pleasure, which with all diligence you must doe,
because those which are tainted will soone poyson the other, and
therefore it is necessary as soone as you see any of them tainted, not
onely to cull them out, but also to looke vpon all the rest, and deuide
them into three parts, laying the soundest by themselues, those which
are least tainted by themselues, and those which are most tainted by
themselues, and so to vse them all to your best benefit.

Now for the turning of your longest lasting fruit, you shall know that
about the latter end of December is the best time to beginne, if you
haue both got and kept them in such sort as is before sayd, and not mixt
fruit of more earely ripening amongst them: the second time you shall
turne them, shall be about the end of February, and so consequently once
euery month, till Penticost, for as the yeere time increaseth in heate
so fruit growes more apt to rot: after Whitsontide you shall turne them
once euery fortnight, alwayes in your turning making your heapes thinner
and thinner; but if the weather be frosty then stirre not your fruit at
all, neither when the thaw is, for then the fruit being moist may by no
meanes be touched: also in wet weather fruit will be a little dankish,
so that then it must be forborne also, and therefore when any such
moistnesse hapneth, it is good to open your windowes and let the ayre
dry your fruit before it be turned: you may open your windowe any time
of the yeere in open weather, as long as the sunne is vpon the skye, but
not after, except in March onely, at what time the ayre and winde is so
sharpe that it tainteth and riuelleth all sorts of fruits whatsoeuer.

{SN: To keepe Fruit in frost.}
If the frost be very extreame, and you feare the indangering your fruit,
it is good to couer them somewhat thicke with fine hay, or else to lay
them couered all ouer either in Barley-chaffe, or dry Salte: as for the
laying them in chests of Iuniper, or Cipresse, it is but a toy, and not
worth the practise: if you hang Apples in nettes within the ayre of the
fire i