1 86 The Analysis of Dairy Produce [310 



saturated with water by shaking up equal quantities of ether 

 and water in a Winchester and allowing to stand over night. 

 A stopper is placed in the bottle, and it is shaken vigorously 

 for half-a-minute, then it is placed in a vessel of water kept 

 at a temperature of between 17 and 18 C, shaking gently 

 from time to time. The ethereal solution of fat will rise to the 



Fig. 46. 



surface. When the bottle, with its contents, has attained the 

 temperature of the water, the stopper is removed, and the 

 india-rubber stopper shown in the figure is introduced. The 

 longer glass tube is adjusted so that it terminates inside the 

 ether layer. By opening the clip and gently pressing the 

 blowing bulb, the ethereal solution is passed up into the water- 



