Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1885-10-23
ANTIFERMENTINE!
What Antifermentine Is and Does.

Anttfermentine is simple, harmless prep
aration. free from taste, smell and color, that
that has the property OF stopPing anu Pr,
venting fermentation In all vegetapie anu
animal food. 1t is especially useful LOT pre-
serving fruit of all kinds, retaining the nat
ural fresh appearance and taste OF the iruit.
It's use does away with labor, and makes
what has been hot, disagreeaole task, ue-
Iight and pleasure. II substitutes for the
summer heat OF the kitchen, the cool snsde
of the lawn or piazza. It's results are never
doubtful when used according 10 directlons;
and strawberry short-cake anu reach au az,
Kerry pi, can be had In winter as well as IN
It's nse Is profitable and economical, for II
saves one-half OF the sugar, saves tne yaIs
broken by heat, saves the fruit cooked away,
and saves the time and labor lost oy the o!u
methods. One package viii put up oO quarts
of fruit For Cider II Is unsurpassed. IL STOPS
fermentation at any point desired, ana pro-
dnces n sparkling beverage like champagne,
and all that is required is 10 empty ooA OF
Antifermentine into barrel OF cider, and
after 20 days rack into clean barrel or oottle.
The question is often asked: Isitinjurious?
To allay all doubts on that score, we would
saw that we have consulted many OF our most
eminent chemists aud physicians. ana all
mite in pronouncing the use OF Antifermen-
tine as a preventative a perfectly safe and
harmless preparation. The increasing dan
ger of using fruit put up in tin cans calling
for legislative interference in New York
makes IL desirable for every family to put up
their own, and Antifermentine comes as a
welcome and timely aid to the housekeeper,
enabling her 10 put up without labor and with
small expense all kinds OF fruit for winter use
HOW TO USE ASTIFERMESTINE.
Select ripe fruit and pack into jars rs close
ly as possible, without crushing (any good
fruit.jar will answer).
Take the measure found in each package.
fill il even full with Antifermentine and place
on top OF fruit; one measureful for each and
every quart.
Make syrup OF pure "A" or granulated SUI
gar, in the proportion OF pounds TO one gall
lon OF cold water, and pour on fruit, fillinE
Jars 10 the brim. one gallon OF syrup Will
answer for 10 10 ~ quarts of fruit.
Cover jars tightly 10 exclude air. and put
away in a cool, dark place.
To preserve Berries, pack jars closely with
natural fruit, add one measure of Antifer-
mentine TO each quart ION top OF fruit. then
Ill with syrup as full as possible; cover and
put away in "A cool, dark place.
For Peaches. Apricots and Oranges, peel,
pack whole or in halves, and proceed as with
berries.
For Cherries, Plums and Grapes steam for
twenty minutes, and when cool proceed as
with berries.
For Pears and Apples, peel, remove core
steam twenty minutes and when cool pro-
coed as with berries.
For Tomatoes scald TO remove skin, pack
closely in Jars or crooks, adding on top one
measure Of Antifermentine Tor every quart
Press down, and the tomatoes Will yield liq'
uor enough 10 cover.
To keep Cider add 10 forty-gallon barrel
one entire package of Antifermentine. Let II
stand twenty days, rack carefully into clean
barrels kegs, or bottles. a sparkling cider
like champagne is the result. The Antiier-
mentine may be added AT any time during
fermentation.
For Fruit Syrups, add one measureful, and
for Tomato Catsup half measure OF Antifer-
mentine for each quart.
Milk and Buttermilk one measureful Ia
each quart Will keep them twice the usual
time.
For an Improved Butter-Salt, take one en-
| tire package To 10 lbs. OF salt, thoroughly mix
| and use as ordinary salt. IL Will keep butter
| from turning rancid.
For Eggs, dissolve one package OF Antifer-
mentine in a gallon OF water Cor in that pro-
| portion), soak the eggs in the solution for hall
| an hour; put away in cool place DO not
| wipe them.
| Pickles-An addition OF tablespoonful! OF
! Antifermentine TO a pail OF pickles Will DC
| found very beneficial, preventing scum.
| y. B.-Antifermentine dissolves slowly and
sometimes does not entirely disappear for q
| day or two,