Study of the rise in temperature by fast stretching of Butyl gum and tread stocks throws considerable light on crystallization, internal friction, and carbon black reënforcement as functions of elongation and other possible variables. For low elongations, the low-heat curves show the occurrence of thermoelastic inversion. They show also that internal friction is much larger in Butyl than in Hevea. For high elongations the high-heat curves enable one to follow the late and abrupt crystallization so characteristic for Butyl stocks. The carbon black reënforcement of Butyl is followed for the whole range of elongations up to the breaking point. Specific carbon-black reënforcement takes place in the range of elongations before crystallization of the gum stock, but the shortening of the breaking elongation by the black excludes to a large extent the added reënforcement through crystallization. Physical measurements of the type reported in this paper serve a manifold purpose. They enable one to establish a correlation between physical properties and chemical structure. Such a correlation is simpler for fundamental physical properties, as the ΔT vs. ε curve, than for more complicated physical tests, as data from flexometer, which were designed to approach service conditions. Comparing different gum stocks with Butyl polymers among themselves and with Hevea or other synthetics, these measurements may guide the development of better Butyl polymers. Finally, comparing tread with gum stocks, they may help to recognize the nature of reënforcing by carbon blacks and the action of other compounding ingredients.