Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1885-10-16
ANTIFERM NTINE!
What Antifermentlne Is and Does.

Antifermentine is a simple, harmless prep
aration, free from taste, smell and Color, mat
that has the property OF stopping ana pre-,
venting fermentation in all vegetable ana
animal food. 1t is especially useful Tor pre-
serving fruit of all kinds, retaining the nat
ural fresh appearance and taste OF the iruit.
Its use does away with labor, ana makes
what has been hot, disagreeable task, ue-
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 10 dlrections,
and strawberry short-cake and feacn ana
berry pi, can be had in winter as well as In
It's use is profitable and economical, for II
saves one-half OF the sugar, saves the jars
and saves the time and labor lost by the old
methods. One package will put up 80 quarts
of fruit. For Cider IL is unsurpassed. III stops
fermentation at any point desired, ana pro-
duces sparkling beverage like champagne,
and all that is required is TO empty box OF
Antifermentine into barrel OF cider, ana
after % days rack into clean barrel or 0otIIe:
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 perfectly safe ana
harmless preparation. The increasing dam
ger OF using fruit put up in tin cans calling
for legislative interference In New York.
makes II 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 Tor winter use
HOW To USE ANTIFERMENTINE.
Select ripe fruit and pack into jars as close
~ as possible, without crushing (any good
fruit-ar Will answer.
Take the measure found In each package.
hlliteven fun with Antifermentine and place
on top OF fruit; one measureiul for each ana
every quart.
A . ,I.,sa
gar, in the proportion of pounds 10 one gal
lon OF cold water and pour on fruit, Killing
jars TO the brim. one gallon OF syrup viii
answer for 10 To 20 quarts of fruit.
Cover jars tightly 10 exclude air, and put
away in n 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
fill with syrup as full as possible cover and
put away in n 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 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 Antitermentine for every quart.
Press down, and the tomatoes will yield liq-
uor enough u cover.
To keep Cider. add TO n forty-gallon barrel
one entire package of Antifermentine. Let IL
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 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 II lbs. OF salt, thoroughly mix,
and use as ordinary salt 10 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 Il cool place. DO not
wipe them.
Pickles-An addition OF Tablespoonful! OF
Antitermentine 10 a pail of pickles Will be
found very beneficial preventing scum.
y. B.-Antiiermeutin dissoves slowly and
sometimes does not entirely disappear for Il
day or two.