Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1885-07-17
ANTIFERMENTINE!
What AntIfementine Is and Dr..

Antifermentine IL simple, harmless -.
aration, free from taste, smell and colo, ssh
that has the property OF stopping and "a
venting fermentation In all vegetsbls pe
serving fruit of all kinda, retaining The Pc
ural fresh appearance and taste OF the f, "a.
Its use does away with labor, and m.nl
what has been hot, disagreeable task 40
light and pleasure. 1t substitutes 10, s
summer heat OF the kitchen, the cool ~ y,
Of the lawn or piazza. It's results are ns.s
doubtful when used according to direes,.ne
and strawberry short-cake and Peach s
Berry pi, s can be had In winter as well =. =
summer.
Its use is profitable and economics, g..
saves one-half OF the sugar, saves he W \.
broken by heat, saves the fruit cooked avs. 80
and saves the time and labor lost by Tia y
methods. One package Will put up 20 ops,S
fermentation at any point desired, and -.
duces a sparkling beverage like oham rss ~
and all that Is required Is 10 empty 49,
Antifermentine into barrel Of cider az
after 20 days rack into clean barrel or boi,isS
The question is often asked: Isit ininr,sse..
To allay all doubts on that score we W.,
say that we have consulted many OF our M.
eminent chemists aud physicians and ~
unite in pronouneing the use OF Antiferns,
tine as preventative q perfectly SAFE A..
harmless preparation. The increasing H.
ger OF using fruit put up in tin cans Icalps,
for legi slative interference In New Veg
makes IL desirable for every family 10 nny -
their own, and Antifermentine comes ~
welcome and timely aid to the housekeep.,
enabling her TO put up without labor and v,,r
small expense all kinds OF fruit for winter IA.
HOW TO USE ANrIFERNESrISx.
Select ripe fruit and pack into jars As .lo..
ly as possible. without crushing ANY gocs
fruit-jar will answer).
Take the measure found In each pack,s.
NIL IL even full with Antifermentine aud nj.
on top OF fruit; one measureful for each A.
every quart.
Make a syrup OF pure "a" or granulat.d a,
gar. in the proportion OF ) pounds TO one "a.
lon OF cold water, and pour on fruit rliiT.
Jars TO the brim. One gallon OF syrup vi
answer for Is 10 20 quarts Of fruit.
Cover Jars tightly TO exclude air and mn,
away in q cool, dark place.
To preserve Berries. pack Jars closely viii
natural fruit, add one measure OF Anita,
mentine To each quart ION top OF fruit, then
MI with syrup as full as possible cover Ana
put away In cool, dark place.
For Peaches, Apricots and Oranges poe
pack whole or In halves, and proceed rs viii
berries.
For Cherries, Plums and Grapes steam a.,
twenty minutes, and when cool proceed As
with berries.
For Pears and Apples. peel. remove COR
steam twenty minutes. and when cool PFC.
coed ms with berries.
For Tomatoes. scald TO remove skin. pask
closely In Jars or crooks, adding OH top ON,
measure OF Antifermentins for every QUAR-
Press down, and the tomatoes will yield No
uor enough IL cover.
To keep Cider. add TO forty gallon barre
one entire package OF Antifermentine. Let's
stand twenty days. rack carefully into clean
barrels, kegs, or bottles. A sparkling eide,
like champagne Is the result. The Aniiier.
mentine may be added at any time during
fermentation.
For Fruit Syrups, add one measureful and
for Tomato Catsup half u measure OF Antifer.
mentine for each quart.
MIX and Buttermilk: one measureful iC
each quart will keep them twice the usuA
time.
For an Improved Butter-salt, take one on,
tire package To Is lbs. OF salt, thoroughly mir
and use rs ordinary salt. IL will keep bui,el
from turning rancid.
For Eggs. dissolve one package OF Antlier
mentine In a gallon OF water Tor In that pro
portion). soak the eggs In the solution for hal
an hour; put away In n cool place. 10 mol
wipe them.
Pickles-An addition OF a Tablespoonful o.
Antifermentinc TO pail OF pickles will b,
found very beneficial, preventing scum.
~ B.-Antifermentine dissolves slowly AM
sometimes does not entirely disappear for
day or two.