Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1885-12-04
ANTIFERM EN- time!
What Antlfermentine Is and Does.


Antifermentine is a simple, harmless prep
aration. free from taste smell and color, that
that has the property OF stopping ana pre-,
venting fermentation in all vegetable and
animal food. 1t Is especially userul 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, disagreeaole task, de-
light and pleasure. 1t substitutes for the
summer heat OF the kitchen, the cool shade
of the lawn or piazza. Its results are never
doubtful when used according 10 directions,
and strawberry short-cake and reach ana
Berry pi, can be had in winter as well as in
Its 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 50 quarts
of fruit. For Cider IL is unsurpassed. IL stops
fermentation at any point desired, ana pro-
duces sparkling beverage like champagne,
and all that is required is TO empty a box OF
Antifermentine into n barrel OF cider, and
after ~ days rack into clean barrel or bottle.
The question is often asked: Is IL 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 81 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 10 put up
their own, and Antifermentine comes as a
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 ANTIPERMENrINE.
Select ripe fruit and pack into jars as close
" as possible. without crushing amy good
fruit-jar will answer).
Take the measure found in each package,
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 10 one gal
jars to the brim. one gallon OF syrup Will
answer answer. for 10 to ~ quarts OF fruit , nm,
away in a cool, dark place.
To preserve Berries, pack jars closely with
natural fruit, add one measure OF Antifer-
mentine to each quart lon top OF fruit. then
NIL with syrup as full as possible; cover and
put away in a cool, dark place.
For Peaches, Apricots and Oranges, peel,
pack whole OF in halves, and proceed as with
berries
For Cherries Plums and Grapes steam for
twenty minutes, and when cool proceed us
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 liq
uor enough 10 cover.
To keep Cider add 10 a forty gallon barrel
one entire package OF Antiferrhentine. Let II
stand twenty days, rack carefully into clean
barrels, kegs, or bottles. A sparkling cider
like champagne 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 Antiier-
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 Is lbs. of salt. thoroughly mix,
and use as ordinary salt. 1t Will keep butter
from turning rancid
For Eggs, dissolve one package of Antlfer-
mentine in gallon Of water (or in that pro-
portlon), soak the eggs in the solution for half
an hour; put away In cool place. DO not
wipe them.
Pickles-An addition of n Tablespoonful! OF
Antifermentine To n pail OF pickles will be
found very beneficial, preventing scum.
\. B.-Antiiermentin dissolVes slowly and
sometimes does not entirely disappear for
day or two.
For Sale In Shepherdstown by
DR.. J. G. GIBSON, Druggist.