Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1885-06-19
ANTIFERM ENTINE!
What Antifermentine Is and Does.

Antifermentine is simple, harmless prep
aration free from taste, smell and color, that
that has the property of stopping and pre-
venting fermentation in all vegetable ana
animal food. II is especially useful Tor pre-
serving fruit of all kinds, retaining the nat
ural fresh appearance and taste of the fruit.
Its use does away with labor, and makes
what has been hot. disagreeable task, de-
light and pleasure. II substitutes for the
summer heat of the kitchen, the cool shade
OF the lawn or piazza. Its results are never
doubtful when used according TO directions,
and strawberry short-cake and Peach ana
Berry nj, can be had in winter as well as in
summer.
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 30 Quarts
of fruit For Cider il is unsurpassed 1t stops
fermentation at any point desired, and pro-
duces a sparkling beverage like champagne,
and all that is required is to empty a box of
Antifermentine into barrel of cider, and
after 20 days rack into clean barrel or bottle.
The question is often asked: Isit injurious?
To allay all doubts on that score, we would
saw that we have consulted many OF our most
eminent chemists aud physicians, and all
unite in pronouncing the use Of Antifcrmen-
tine as u preseTvative n 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 1t desirable for every family To put up
H.,
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 ANTIFERMENTTSE.
Select ripe fruit and pack into Jars as close
" as possible. without crushing amy good
1ruit-jar Will answer,
Take the measure found in each package,
fill ii even full with Antiiermentinea and place
on top of fruit; one measureful for each and
every quart.
Make a syrup of pure "a" or graduated SUI
gar, in the proportion OF pounds to one gal
lon of cold water and pour on fruit, fllins
jars to the brim. one gallon OF syrup Will
answer for ID to 20 quarts of fruit.
Cover jars tightly to 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 (on top OF fruit, then
I'LL 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 Pine-apples, peel, slice or cut in small
pieces, steam for twenty minutes, and when
cool proceed as with berries.
For Cherries, Plums and Grapes steam for
twenty minutes, and when cool proceed as
with berries.
steam twenty minutes, and when cool pro-
coed as with berries. ,
closely
measure OF Antifermentine for every quart.
Press down and the tomatoes Will yield liq-
uor enough 10 cover:
TO keep Cider, add 70 forty-gallon barrel
one entire package Of Antifermentine. Let II
stand twenty days, rack carefully into clean
barrels. kegs, or bottles. sparkling cider
like cham payne is the result. The Antifer-
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 10
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. 1t will keep butter
from turning rancid.
For Eggs dissolve one package of Antifer-
mentine in gallon Of water COR in that pro-
portion), soak the eggs in the solution for halt
an hour; put away In cool place. DO not
wipe them.
Pickles-An addition OF a tablespoonful OF
Antifermentine TO a pail Of pickles will be
found very beneficial, preventing scum.
y. B.-Antifermentine dissolves slowly and
sometimes does not entirely disappear for a
day or two.