Democratic Sentinel, Volume 18, Number 29, Rensselaer, Jasper County, 10 August 1894 — Page 1 Advertisements Column 4 [ADVERTISEMENT]

til) nnn Private Funds to Loan \9IJjUUU on Rea i Estate Mortgages at Citizens’ State Bank. Rensselaer, lud., Juue 15,’94. A BOON TJ HUMANITY. The Great French Preserving Process (Patented in the U. S. and Canada ) for Preserving Fruits, Vegetables, Meats, Game, Poulo try, Oysters, Fish, Butter, Eggs, Native Wine, Cider. Syrups, Milk, Etc., at a Cost Marvelously Low

SAVES LABOR, TIME AND MONEY’ A simple, healthful and effectual process. Endorsed by physicians and boards of health. An invention that meets the demand of tins progressive age. No acids or other injuri ms substances used. No expense for air-tight cans. Stone jars, crocks or tube answer as well. No cooking or sugar Deeded until prepared for the table. All work over hot stoves avoided (no heat applied). A process so simple that any person of ordinary intelligence can use it effectually. No home is complete without it. The expense of putting up fruits aud vegetables will not exceed five eentß per bushel. C. Snoad, Prop’r, Edison Park, 111.

The following testimonial from Mrs. C. M. McCarter, Rochester, Ind., is of interest: Rochester, Ind., Feb. 1, ’94. I became interested in The Great French Preserving Process the first of last May. Sinci then I have put up over 400 quarts of fruits, vegetables, etc., consisting of Corn on the ear and cut off, String Beans, Shelled Beans, Cucumbers, Cucumbei Pickles, Beet Pickles, Cauliflower, Tomitoes, Currants. Strawberries, Raspberries, Gooseberries, Plums, Peaiß, Peache3, A; ricots, Apples, Blueberr’es, Cranberries, Cherr es, Grapes, green and ripe, Elderbor ries, Papaws, Persimmon?. Pumpkins, 10 jars of mixed fru’t and over 200 jars of fruits ipd vegetables. Everything is keeping fine, fruits do not sour when the jars are opened in warm weatner as they do in the old way. The process is always ready with little trouble, and the expense is so trifling that it is hardly worth men * tioning. 1 processed a piece of beef aud kept it nearly four weeks without any salt the last of Juue and up to the 15th of Julv until it was used up by samples for people to test it, and it was as sweet at the end of the four weeks as when first proco ised. I have kept milk for 30 hours in the hottest wea her in July perfectly sweet by putting in a little processed water. I hnve eggs that were processed in May hat are now as perrect as when first put up. They have never been turned nnd the yolk has no; settled. 1 have also used it in keeping Fish with good sue * cess. If anything spoils put up by The French Process it is not the fault of The Process. J. should never have patience to go back to the old way of putting up fruit. I tell people to come and ste my fruit, not take my word for it. The fruits and vegetables are here to show for themselves. Any infor mation any one wants on the Frenon Process let them write and I will answer. Mrs. C. M. McCarter. Box 46, Rochester, Ind.

Another - From the President and Secretary of the San Bernardino county World’s Fair Association. We, the undersigned, take pleasure m stating that the Great French Process is <F e omv rnefhod kno vn to us that will preserve fruits of all kinds in their natural stat\ a id keep them so. We have tried every promising peoeesß that has been offered ue; we nave paid experts to nut up fruits for us; it fact, we have useu everv means within our power to make our fruit exhibit a success; vet we now find oureelves practicallv with no firstclass deciduous fruits, excepting

that nut up by The Great French Preserving Process, everv ounce of which, we are nappy to say, is as fresh and beautiful as when it left the trees, and even retains its beautiful bloom: while nearly all : fruit put up by otner processes, we are sorry to say, has found its way to the back yard. To be on the safe side we rre putting up all our citrus fruits b * the French Frocess. Another great advantage this process lias over others is, that tLe fruit thus | p eserved is h althful and delicious to eat. Owing to its ness, simplicity and great power of preserving, we believe t, is a