Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1885-11-06
ANTIFERMENTINE!
What AntIsementine Is and Does.

Antifermentine is O simple, harmless prep
aration, free from taste, smell ana color, snat
that has the property OF stoPPipS az 80 go
venting fermentation In All Vese.13oSn ' CIV. civ
animal food. II is especially useful LOT pre-
serving fruit of all kinds, retaining the nat
ural fresh appearance and taste OF the Iruit.
Its use does away with labor. and makes
what has been hot, disagreeaoie task, , Ies
summer heat OF the kitchen, the cool snaoe
Of the lawn or piazza. Its results are never
doubtful when used according 10 4ireetions;
and strawberry short-cake and Peacn ana
Berry pi, can be had in winter as well as In
Its use is profitable and economical. for 1t
saves one-half OF the sugar, saves the jars
broken by heat, saves the fruit cooked away,
and saves the time and labor lost by the old
methods. One package will put up 81 quarts
OF fruit. For Cider II is unsurpassed. Nstops
fermentation at any point desired, and pro-
duces q sparkling beverage like champagne,
and all that is required is TO empty box OF
Antifermentine into barrel OF cider, ana
after 20 days rack into clean barrel or bottle.
The question is often asked: Is itinjurious?
To sllay all doubts on that score, we would
say that we have consulted many OF our most
eminent chemists aud physicians, and ali
unite in pronouncing the use OF Antifermen-
tine as preservative a perfectly safe and
harmless preparation. The increasing dam
ger OF using fruit put up in tin cans (calllng
for legislative interference in New York;
makes il desirable for every family 10 put up
their own, and Antifermentine comes as
welcome and timely aid TO the housekeeper,
enabling her To put up without labor and with
small expense all kinds of fruit for winter use
HOW To USE ANrIFERMENTINE.
Select ripe fruit and pack into jars as close
" as possible, without crushing (any good
fruit-jar will answer).
Take the measure found in each package
fill II even full with Antifermentinea and place
on top of fruit; one measureful for each and
every quart.
Make syrup ofpure "a or granulated SUI
gar, in the proportion OF pounds TO one gal
Ion OF cold water, and pour on fruit, rillins
jars 10 the brim. one gallon of syrup VIII
| answer for 10 TO 20 quarts OF fruit.
Cover jars tightly TO exclude air, and put
away in n cool, dark place.
To preserve Berries, pack jars closely with
natural fruit, add one measure OF Antifer-
mentlne to each quart ION top OF fruit. then
I'LL with syrup as full as possible; cover and
put away in a cool, dark place.
For Peaches, Apricets and Oranges, peel,
pack whole OF in halves, and proceed rs 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 10 remove skin, pack
closely in jars or crooks adding on top one
measure of Antifermentine for every quart.
Press down, and the tomatoes Will yield iq-
uor enough 10 cover.
To keep Cider, add TO 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 "A measure Of Antiier-
mentine for each quart.
Milk and Buttermilk one measureful TO
each quart Will keep them twice the usual
time.
For an Improved Butter-salt, take one en-
tire package to ID 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 half
an hour; put away in cool place. DO not
wipe them.
Pickles-An addition OF tablespoonful! OF
| Antifermentine TO a pail of pickles Will be
| found very beneficial, preventing scum.
| n. B.-Antifermentine dissolves slowly and
| sometimes does not entirely disappear for a
| day or two.