Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1885-08-28
ANTIFERMENTINfI
What AntifermentIne 10 and n.

Antifermentine Is simple, harm,..-
aration, free from taste, smell and 60 ~
that has the property Of stopping ~
venting fermentation In oil veee,sMaa n
serving fruit OF all kinds, RETAINING ~ n
ural fresb appearance and taste of ,h as
Its use does away with labor ana M
what has been hot, disaRreeable ta.tn MAO
light and pleasure. II substitute IA
summer heat OF the kitchen, the eo,s ot
Of the lawn or piazza. Its results arr va
doubtful when used according TO dIrs.s.s'e
and strawberry short-cake and PaaSsae<<.
Berry pi, can be had In winter as wsn Y !
summer.
Its use Ia. profitable and economist,
saves one-half OF the sugar, saves -. 'ss
and saves the time and labor lost INV IN
methods. One package will put I'm < A
OF fruit. For Cider IL In unsurpassed ,ysosi
fermentation Mt any point desired. anI
duces a sparkling beverage like chars ~
and all that Is required 70 to empty A -
Antifermentine Into barrel OF CO. ta
ate. % days rack into clean barrel or ea,.,ls
The question Is often asked: IsitinioosA
To allay all doubts on that score. W. .oe
say that we have consulted many OF on,N ~
eminent chemists aud physicians AZ 1s
unite In pronouncing the use Of AntIss,Ss
harmless preparation. The increase ~
ger OF using fruit put up In tin cans 49,. SSas
for legislative interference In New M
makes IL desirable for every family IA VT
their own. and Antifermentine conn.,
welcome and timely aid TO the houseks,,,.
small expense all kinds Of fruit for winis,saa
HOW TO USE ANrIrERNESrIyR.
Select ripe fruit and pack into jars A. ,,,..
" as possible. without crushing Iany -
fruit-jar will answer). ~
Take the measure found In each pael,.
MI IL even full with Antifermentine And -
on top OF fruit; one measureful for each A.,
every quart.
Make syrup OF pure "a" or granula,.s,
gar, I'm the proportion OF s pounds 10 on 80
lon OF cold water. and pour on fruit. rs,.
jars TO the brim. One gallon OF syrup ~
answer for Is to 10 quarts Of fruit -
Cover jars tightly to exclude air. and ~.
away I'm q cool, dark place. ~
To preserve Berries, pack jars closely ~,
natural fruit, add one measure Of Anua.
mentine to each quart ION top OF fruit. ~,
MI with syrup rs full as possible; cover ~
put away In n cool, dark place. ~
For Peaches, Apricots and Oranges. H..
pack whole or In halves, and proceed as siS
berries.
For Cherries, Piums and Grapes steam a.
twenty minutes, and when cool proceed !,
with berries.
For Pears and Apples, peel. remove CON
~.
coed as with berries.
For Tomatoes, scald 10 remove skin. nah
closely In Jars or crooks, adding on tor IN,
measure OF Antifermentine for every QUAR-
Press down, and the tomatoes will Yield hS
uor enough to cover.
To keep Cider. add To forty-gallon ham,
one entire package Of Antifermenti Letf
stand twenty days, rack carefully into e,a,
barrels, kegs, or bottles. A sparkling elde,
like champagne is the result. The Aniifr
mentine may be added nj any time durIn,
fermentation.
For Fruit Syrups, add one measureful. an
for Tomato Catsup half q measure OF AnilGer
mentine for each quart.
MIX and Buttermilk: ono measurcful 4
each quart Will keep them twice the usp.
time.
For an Improved Butter-sialt, take one en-
tire package 10 Is lbs. Of salt. thoroughly mil
and use as ordinary salt. IL Will Keep butte
from turning rancid.
For Eggs, dissolve one package OF Antllei
meptine In gallon OF water Cor In that pm
portion), soak the eggs In the solution Cor hA
AN hour; put away In cool place. DO No
wipe them.
Pickles-An addition OF q Tablespoonful
Antifermentine To a pail OF pickles will b
found very beneficial, preventing scum.
n. B,-Antifermeutine dissolves slowly an
sometimes does not entirely disappear fof
day or two.
For Sale In Shepherdstown by