DEODORIZING  INDIA-RUBBER. 
237 
hours,  after  which  they  are  removed  from  the  charcoal,  having 
sustained  no  other  alteration  than  the  all  important  one  of  being 
rendered  devoid  of  smell  and  incapable  of  imparting  any  taste 
to  liquids  or  other  substances  they  may  touch.  Under  proper 
management  the  most  delicate  textures  can  be  thus  dealt  with 
without  being  impaired  either  in  substance  or  appearance.  The 
most  convenient  mode  of  applying  heat  is  by  hot  water  or  by 
steam  surrounding  the  vessel  or  chamber  in  which  they  are 
placed.  One  very  considerable  advantage  of  this  process  is, 
that  for  a  large  number  of  vulcanized  articles  it  can  be  carried 
on  in  co-operation  with  the  heating  or  curing  by  which  the  vul- 
canization is  effected,  and  they  leave  the  chamber  at  once  free 
from  odor.  It  is  equally  applicable  to  india-rubber  in  sheet, 
spread  fabrics,  or  the  garments  or  other  articles  made  therefrom 
when  fully  made  up,  such  as  the  ordinary  "  macintosh"  clothing, 
air  and  water  cushions,  etc.  The  use  of  this  process  enables 
the  inventor  to  produce  his  "  flexible  diaphragms"  (which  were 
first  brought  before  the  public  at  the  Dublin  Exhibition,  where 
they  obtained  a  prize  medal)  in  so  pure  a  state  that  they  may  at 
once  be  used  with  the  most  delicate  wines  and  other  liquids.  The 
diaphragm  itself  is  a  contrivance  for  the  division  of  casks  or 
other  vessels  into  two  separate  chambers,  by  means  of  a  flexible 
partition,  which  fits  to  the  upper  or  lower  part  of  the  vessel 
alternately,  or  into  any  intermediate  position,  so  that  whatever 
the  quantity  of  liquor  contained  within  it,  the  air  (though  still 
exercising  its  pressure  through  the  medium  of  the  diaphragm)  is 
separated  from  it  by  an  impervious  shield,  and  thus  the  injurious 
effects  of  exposure  to  atmospheric  influence  are  altogether 
avoided,  and  any  portion  of  the  liquor  may  be  withdrawn  at 
pleasure,  and  as  often  as  may  be,  without  any  admission  of  air 
to  the  remaining  portion.  In  this  way  vessels  of  wine  and  beer 
are  stated  to  have  been  actually  kept  in  constant  use'  for  six 
and  twelve  months  without  any  fermentation  or  formation  of 
acid  resulting.  It  is  equally  applicable  to  other  liquids  for 
domestic  use  or  for  medicinal  or  scientific  purposes,  the  fluid  re- 
maining as  completely  secured  as  if  the  vessel  were  actually 
full. 
An  adjunct  to  this  invention,  and  which  admits  also  of  inde- 
