Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1885-10-09
ANTIFERME NTINE!
What Antifermentine Is and Does.

Antifermentine is a simple harmless prep
aration, free from taste, smell and color, that
that has the property OF stopping and pre-
venting fermentation in all vegetable and
animal food. 1t is especially useful for 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, u 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 and
Berry pi, = can be had in winter as well as In
summer.
It's use Is profitable and economical, for IL
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 II Is unsurpassed. IL stops
fermentation at any point desired, and pro-
duces sparkling beverage like champagne,
and all that is required Is 10 empty box of
Antifermentine into "a barrel of cider, and
after 20 days rack into clean barrel or bottle.
The question Is often asked: Is Injurious?
To allay all doubts on that score, we would
say that we have consulted many OF our most
eminent chemists aud physicians, and all
unite in pronouncing the use Of Antifermen-
tine as a preventative 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 IL desirable for every family To put up
their own, and Antifermentine comes as n
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 ASTIFERMENTISE.
Select ripe fruit and pack into jars as close
ly rs possible, without crushing amy good
fruit-Jar will answer.
Take the measure found In each package.
fill iteven full with Antifermentine and place
on top OF fruit; one measureful for each and
every quart
Make a syrup of pure "a" or granulated SUI
gar. in the proportion Of pounds to one gal
Ion of cold water, and pour on fruit, iillins
answer for 10 To 20 quarts Of fruit.
Cover jars tightly To exclude air. and put
away in cool, dark place:
TO preserve Berries, pack jars closely with
mentine To each quart ION top OF fruit), then
I'LL with syrup as full a. possible cover and
put away in cool, dark place.
For Peaches, Apricets and Oranges, peel,
pack whole Oh 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 Antifermcntine for every quart.
Press down, and the tomatoes will yield liq-
uor enough u cover.
one entire package Of Antifermcntine. Let IL
stand twenty days, rack carefully into clean
barrels, kegs, or bottles. sparkling cider
like champagne is the result The Antifer-
mentine may be added ut any time during
fermentation.
For Fruit Syrups, add one measureful. and
for Tomato Catsup half "a measure OF Antifer-
mentine for each quart.
MIX and lButtermik one mca6ureful TO
each quart will keep them twice tho usual
time.
For an Improved Butter-Salt. take one en-
tire package TO II 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 gallon Of water (or in that pro-
portion), soak the eggs In the solution for half
an hour; put away In "a 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.-Antiferlnentine dissolves slowly and
sometimes does not entirely disappear for
day or two.