Important: Safety Warning
This page recommends preserving food with chemicals such as salicylic acid, borax, or formaldehyde. These substances are toxic when eaten, and their use in food is now prohibited.
This information has been left in for historical purposes but should not be acted upon.
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Aseptin
A substance called the vinegar until cold, and then set aside in alaseptin has recently been introduced into trade by a Swedish dealer as a preservative butter-milk, will succeed by this method, but material for milk, meat, etc. This is said to the application of it to butter clarified by the Tartar plan, as described above, produces an article that will keep longer good than butter cured by any other process yet discovered. be simply boracic acid, or borax; the double aseptin consisting of two parts of borax to one part of alum. Putrefaction is said to be prevented by the addition of this preparation, but mouldiness in animal substances is not. ing. Take fresh butter, 16 pounds; salt, 1 1622. To Preserve Butter by Salt- Although a very short time has elapsed since pound. Or: Fresh butter, 18 pounds; salt, 1 aseptin has been brought into notice, thousands pound; saltpetre, 14 ounces; honey or fine of pounds are now sold almost daily in Scandinavia and Germany.