Abstract: Methods and devices for flavoring liquids are disclosed. Flavoring solids such as particulate coffee solids are packed into an impermeable container, preferably occupying most or all of the available volume. Absorbed in the solids is a quantity of extractant liquid, preferably alcoholic liquor but others are possible. The amount of extractant is no more than can be taken up by the solids; there is no free liquid. The extractant pre-extracts flavoring components from the solids. One or more seals are removable to expose openings of the container. The openings may be closed by an integral filter, or a filter may be provided by an auxiliary device which holds the container. With the seals removed, the solids charge can be rinsed with liquid to be flavored, washing out the pre-extracted flavoring components.

Abstract: Alcoholic extracts of particulate solids for food or drink, and particularly of coffee grounds, are prepared in a squeezable plastics container which has a fabric filter disc across its outlet to trap the soaked grounds when the liquor extract is dispensed. A pull-off seal or cap is provided to close the container until needed. In use, liquid can be sucked back into the container by squeezing and releasing it, and used to wash a further extract from the solids.

Abstract: A sulfur-curable rubber skim stock which upon curing exhibits improved adhesion to brass-plated steel under high humidity, heat aging conditions is provided. The sulfur-curable rubber skim stock comprises natural rubber or a blend of natural rubber and synthetic rubber, carbon black, an organo-cobalt compound, sulfur and a small amount of dithiodipropionic acid. The skim stock can be utilized in various applications where brass-plated steel reinforcement is desirable including tires, conveyor belts, hoses and the like.