ANTIFER′MENT

(pop. and more us., in this sense, an′tiferment′ ). [Eng., Fr.] Syn. Anti fer men′tum , L. Any substance which prevents or arrests fermentation. Several nostrums are sold under this name in the cider-districts. The following are tried and useful formulæ:— Prep. 1. Sulphite (not sulph ate ) of lime, in fine powder, 1 part; marble-dust, ground oyster-shells, or chalk, 7 parts; mix, and pack tight, so as to exclude the air. 2. Sulphite (not sulph ate ) of pota a, 1 part; new black-mustard seed (ground in a pepper-mill), 7 parts; mix, and pack so as to perfectly exclude air and moisture. Dose (of either), 1 ⁄ 2 oz. to 1 1 ⁄ 2 oz. per hhd. 3. Mustard-seed, 14 lbs. ; cloves and capsicum, of each 1 1 ⁄ 4 lb. ; mix, and grind them to powder in a pepper-mill. Dose , 1 ⁄ 4 to 1 ⁄ 2 lb. per hhd. Uses, . The above formulæ are infinitely superior to those commonly met with in trade; and are quite harmle . A portion of any one of them added to cider, or perry, soon allays fermentation, when exce ive, or when it has been renewed. The first formula is preferred when there is a tendency to acidity. The second and third may be advantageously used for wine and beer, as well as for cider. That of the third formula greatly improves the flavour and the apparent strength of the liquor, and also improves its keeping qualities. See Cellar-management , Fermentation , .