Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1885-08-21
ANTIFERMENTINFi
What Antifermentine Is and ,

,,,,,a-m.r,,ra 4. ., W
aration. free from taste, smell ana ass a
that has the property OF stoppins ot,
venting fermentation In all vees,.sa
animal food. IL Is especially usss.set
serving fruit Of all kinds. retainine ~
ural fresh appearance and taste Off, 70.
Its use does away with labor .re
what has been hot, disagreeable ,si, ~
light and pleasure. II substitn,ss
summer heat OF the kitchen, the GU
of the lawn or piazza. Its results a. ~
doubtful when used according To AZ te,
and strawberry short-cake and haeetas
Berry pi, 8 can be had In winter AZ SNS
summer. 'eak
Its use Is profitable and econon,.
saves one-half OF the sugar, saya. h
broken by heat, saves the fruit coos.It n
and saves the time and labor lost bvns
methods. One package will put nm uss
OF fruit. For Cider II Is unsurpassat~ ga.
fermentation ut any point desireJ IVA
duces n sparkling beverage like eh.ssna y
and all that Is required Is 10 emn,- 20
Antifermentine into barrel OF :,ssit
after ~ days rack into clean barrel y. \
The question Is often asked: IsitipiS.
To allay all doubts on that score S.<
say that we have consulted many on osS
eminent chemists aud physician %
unite I'm pronouncing the use OF An,,,c
tine as a preventative q perfectly a'i,ae
harmless preparation. The increas,aNs u
ger OF using fruit put up In tin can, !. y
for legislative interference in Nee
makes IL desirable for every family 10 ~, s.a
their own. and Antifermentine CONT
welcome and timely aid To the house,
enabling her To put up without labor AZ p
small expense oil kinds OF fruit for wIn,.,s
HOW TO USE AxrIrERNESrIyr
Select ripe fruit and pack into lan,
ly ~ possible, without crushing a.,
iruit-jar Will answer). W
Take the measure found In each D..l.
NIL even fun with Antifermentine A.,
on top OF fruit; one measureful for eaee -,
every quart. u
Make syrup OF pure "a" or granu,.,,.
gar, in the proportion OF s pounds 10 on =
Ion OF cold water, and pour on frui,
jars TO the brim. One gallon OF avn
answer for Is TO ~ quarts OF fruit. '
Cover jars tightly 10 exclude air. AM.
away In cool, dark place. J,
To preserve Berries. pack Jars CLOSELY -.
natural fruit, add one measure Of A5t,.
mentine to each quart ION top Of frulu ~
MI with syrup as full as possible: COW,
put away In a cool, dark place.
For Peaches. Apricots and Oranre. -.
pack whole OF I'm halves, and proceed a, ~
berries
For Cherries, Plums and Grapes .,.,r -.
twenty minutes, and when cool proceci .
with berries.
For Pears and Apples, peel. remove A..
steam twenty minutes, and when cool ~
coed IN with berries. ~
For Tomatoes. scald 10 remove skin -.
closely I'm jars or crooks. adding on tob !.
measure OF Antifermentine for every sr..
Press down, and the tomatoes will yielsF h
uor enough u cover.
To keep Cider. add to n forty-gallon has.
one entire package OF Antifermentine, III,
stand twenty days, rack carefully into h,
barrels, kegs, or bottles. A sparkling 80
like champagne is the result. The Anti.
mentine may be added Mt any time dur,
fermentation.
For Fruit Syrups. add one measureful A,
for Tomato Catsup half measure OF Anti,
mentine for each quart.
MIX and Buttermilk: one measureful
each quart Will keep them twice the u,u
time.
For an Improved Butter-salt, take on. ,
tire package To Is lbs. OF salt, thoroughly n,
and use as ordinary salt. IL will keep bu,l
from turning rancid.
For Eggs, dissolve one package OF Anus
mentine In n gallon OF water (or In thai ,,
portion), soak the eggs I'm the solution fot N
an hour; put away In cool place. lo !
wipe them.
Pickles-An addition OF q Tablespoonful
Antifermentine To a pail OF pickles will
found very beneficial, preventing Sum.
y. B,-Antifcrmentine dissolves slowly a
sometimes does not entirely disappear ID
day or two.