dry (for wet they can by no meanes indure,) also they must not lye
close, because the smell of them is both strong & vnwholsome: the beds
whereon they must lye must be of sweet straw, and you must both turne
them and shift them very often, or else they will rot speedily: for the
transporting or carying them any long iourney, you must vse them in all
things as you vse your Peares, & the carriage will be safe.

{SN: Of Nuts.}
For Nuts, of what sort soeuer they be, you shall know they are ripe as
soone as you perceiue them a little browne within the huske, or as it
were ready to fall out of the same, the skill therefore in preseruing of
them long from drynesse, is all that can be desired at the Fruiterers
hands: for as touching the gathering of them, there is no scruple to be
obserued, more then to gather them cleane from the tree, with the helpe
of hookes and such like, for as touching the bruising of them, the shell
is defence sufficient. After they be gathered, you shall shale them, and
take them cleane out of their huskes, and then for preseruing them from
either Wormes or drynesse, it shall be good to lay them in some low
cellar, where you may couer them with sand, being first put into great
bagges or bladders: some french-men are of opinion that if you put them
into vessels made of Wal-nut-tree, and mixe Iuy-berries amongst them, it
will preserue them moist a long time: others thinke, but I haue found it
vncertaine, that to preserue Nuts in Honey will keepe them all the yeere
as greene, moist, and pleasant, as when they hung vpon the tree: The
Dutch-men vse (and it is an excellent practise) to take the crusht
Crabbes (after your verdiuyce is strained out of them) and to mixe it
with their Nuts, and so to lay them in heapes, and it will preserue them
long: or otherwise if they be to be transported, to put them into
barrells and to lay one layre of crusht Crabbes, and another of Nuts,
vntill the barrell be filled, and then to close them vp, and set them
where they may stand coole. But aboue all these foresayd experiments,
the best way for the preseruing of Nuts is to put them into cleane
earthen pots, and to mixe with them good store of salt and then closing
the pots close, to set them in some coole cellar, and couer them all
ouer with sand, and there is no doubt but they will keepe coole,
pleasant, and moist, vntill new come againe, which is a time fully
conuenient.

{SN: Of Grapes.}
Now to conclude, for the keepin