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Other concentrated milk products are evaporated or condensed milks. These do serve as direct substitutes for the original, simply by the restoration of the original amount of water content. Large shipments of these products are going forward regularly from Canada and the United States to Great Britain. The next logical step in the process is the complete dehydration into powdered form. This has been an expanding industry in recent years. Milk in powdered form occupies only about one‐quarter of the space taken by evaporated milk and approximately one‐eleventh of the volume of the original fluid milk. Experiments are now under way in Canada to make further economies. Dried milk is usually packed in tins or small containers, in loose powder form. Half a ton of milk was recently sent from Ontario to Great Britain in the form of solid blocks, packed in large cartons. If these experiments are successful further important economies in shipping space will result. The drying of eggs has until last year only been incidentally carried on in this continent, and industries using dried eggs have depended upon China for their supply. The cutting off of this source and spectacular demand for military use and overseas shipment have resulted in a tremendous increase in output. In 1939 the United States egg‐drying industry prepared only 10 million pounds of dried egg products. By 1941 this had been increased to 45 million pounds, and it has been estimated that output in 1942 will reach 150 million pounds. Some fear has been expressed that the present expansion in the industry will have severe repercussions, when conditions of normal supply and demand are restored after the war. It should be noted, however, that production of this year's quota will involve operation of the plants twenty‐four hours a day throughout the year and that the industry can go back to a peacetime operation with an eight‐hour day and a four‐month season. On this basis output would be only 17 million pounds per annum, or slightly larger than pre‐war consumption in the United States. Egg drying in Canada has also begun to expand. During 1941 we delivered 15 million dozen eggs to Great Britain. These eggs were shipped in the shell, and owing to shipping delays their condition upon arrival was not always satisfactory. Egg deliveries to Great Britain in 1942 are expected to reach 45 million dozen eggs, and since February 7th all of these have been shipped in the dried form. Although the drying capacity in Canada has been sharply increased it is not yet capable of handling all the eggs available at the period of peak production and the surplus eggs are being packed for future processing. While there has been a substantial growth in the processing of milk and eggs by dehydration, the industry which has received the greatest publicity and aroused most public interest is the dehydration of vegetables. During the World War of 1914–18 a substantial quantity of dehydrated vegetables was prepared and shipped to Europe, primarily for the use of United States armed forces. These were not popular; in general they tasted like anything but vegetables, and the kindest description of their flavour was that it resembled hay. The industry died away at the end of the war almost as rapidly as it had risen. The last few years, however, have seen a revival of interest and of operation in the dehydrated vegetable industry. This revival has, curiously enough, been based upon discoveries made in research for a rival, the quick‐frozen food industry. In the earlier days of the latter industry the same problem of hay‐like flavour arose. Research indicated that this was due to activity of enzymes—those curious biological catalysts present in all living matter without which the chemical changes necessary for its existence could not take place. It was discovered by pioneers in the frozen food industry that a pre‐heating or “blanching” process immediately prior to freezing prevented activity of the enzymes during the period when the food remained frozen. As a result of the lack of chemical change the flavour remained unaffected. It is thus against the background of this research rather than as a result of immediate war demands that the dehydrated vegetable industry has so far had its development. For a number of years the industry in the United States has been slowly growing, and a survey conducted last year by the United States Department of Commerce indicated that fifteen commercial plants produced slightly less than 5 million pounds of dehydrated vegetables in 1940. Nearly two‐thirds of the output was in the form of powders to be used for seasoning, including such highly flavoured vegetables as onions, celery and red peppers. The remainder of the output was either in the form of mixed vegetables which, combined with animal protein and flavourings, make up the now familiar packaged soups. There has also been, however, a relatively substantial volume of production for dehydration and use in the form of the original vegetable. One company in fact has specialised in the production of potato shreds which permit the preparation of mashed potatoes in five minutes. The greater part of the output was purchased by hotels, restaurants and other large organisations where convenience in use was a major factor. The direct sale to individual consumers was only in the preliminary stages. The increased demand for food products in the United States, both for the armed forces and for shipment abroad under “lease‐lend,” has aroused an intense interest in the industry. The United States Department of Agriculture announced at the beginning of June a programme of technical assistance and priorities on materials for food processors desirous of converting their plants. Compared with the fifteen plants producing 5,000,000 pounds in 1940, there are now reported to be 113 companies operating dehydration plants, with an aggregate annual production of 125,000,000 pounds. Potential demand may be measured by the fact that if dehydrated potatoes were served to the men in the United States army only once a week it would require 7 million pounds of finished product per annum of this vegetable alone. The types of dehydrated vegetables most in demand are potatoes, onions, cabbages, carrots, beets and tomatoes. The important factor in all these products is quality. Dehydration is not a process for getting rid of second‐grade products. One successful operator has found that green peas for dehydration should be of approximately the same quality as those used for quick‐freezing, and must be better than the average quality of peas canned. If the product is to be restored to anything like palatable flavour and texture the flavour must be there to begin with. During recent months the Canadian Government has been actively encouraging experimental work in the dehydration of vegetables.

Interest in psychological resilience has grown rapidly in the last couple of decades (Britt, Sinclair, & McFadden, 2016; King & Rothstein, 2010; Youssef & Luthans, 2007). Psychological resilience occurs when a person can “recover, re-bound, bounce-back, adjust or even thrive” in the face of adversity (Garcia-Dia, DiNapoli, Garcia-Ona, Jakubowski, & O’flaherty, 2013, p. 264). As such, resilience can be conceptualized as a state-like and malleable construct that can be enhanced in response to stressful events (Kossek & Perrigino, 2016). It incorporates a dynamic process by which individuals use protective factors (internal and external) to positively adapt to stress over time (Luthar, Cicchetti, & Becker, 2000; Rutter, 1987). Building on the dual-pathway model of resilience, we integrate adaptive and proactive coping to the resilience development process and add a heretofore unexamined perspective to the ways in which resilience changes over time. We propose that resilience development trajectories differ depending on the type of adversity or stress experienced in combination with the use of adaptive and proactive coping. We outline the need for future longitudinal studies to examine these relationships and the implications for developing resilience interventions in the workplace.

Research has found that stereotypes affect occupational choices, but there has been almost no research on how they specifically affect the choice of becoming an entrepreneur. This study bridges different fields of research by combining theories on entrepreneurial intent, self-esteem, and stereotypes. The author argues that in situations of insufficient information individuals assess prospective careers in commercial and social entrepreneurship by means of stereotypes, and the author is the first to explore the influence of commercial and social entrepreneurial stereotypes on an individual’s intention to start a commercial (for-profit) or social (not for-profit) venture. The author uses the framework outlined by the stereotype content model to disclose the existence of distinct stereotypes for commercial and social entrepreneurs exist and, thereafter, the author analyzes the influences of both entrepreneurial stereotypes on the specific startup intentions. The author test the hypotheses with unique survey data from a sample of German non-entrepreneurs which reveals that commercial entrepreneurs are seen as competent but cold, whereas social entrepreneurs are regarded as warm but incompetent. Using structural equation modeling and multi-group analysis, the data implies that higher levels of perceived warmth and competence of commercial entrepreneurs have a positive indirect effect on commercial startup intentions. No such effect was found for social startup intentions; however, the results indicate that a higher societal status of social entrepreneurs exerts a positive indirect impact on the intention to start a social business. The author discusses the practical implications of our approach and point out avenues for future research.

Post-traumatic stress disorder (PTSD) affects both civilian and military populations following wartime experiences. However, despite an abundance of research investigating civilian and military populations separately, much less focus has been given to synthesizing and integrating findings to describe how civilian and military war survivors are comparatively affected by PTSD. This review is broken down into three sections covering (1) risk factors associated with PTSD, (2) relationships between PTSD and mental health outcomes, and (3) protective factors that can attenuate PTSD and its effects. Each section covers findings for civilians and military personnel and highlights similarities and differences between groups.

IN making the suggestion, as some of my friendly critics have done, that the classes Fine and Useful Arts should be restored, as in Dewey, they rather miss the humour of the situation. The Subject Classification is not an amended Dewey or Cutter, but a humble attempt at an entirely new system, designed to meet the needs of popular libraries. It is not even a classification of knowledge, but, as experience has proved, a very practical and simple rearrangement of the factors of knowledge as set forth and preserved in books. The scheme is not indebted to any other system for aught but suggestions of main classes; all the details of the tables having been worked out independently, without reference to any classification save the Adjustable. It will be manifest, on reflection, that it would be fatal for the compiler of a new system to allow himself to be fettered or influenced by the schedules of other authors. I am one of those who decline to believe in the value of standardization of ideas or practice, save to a small degree in certain mechanical matters, and it would therefore be foolish to follow in the same rut as certain predecessors, simply because a longer existence has to some extent established their findings as settled conventions.

In recent years, a wide range of psychosocial health interventions have been implemented among military service members and their families. However, there are questions over the evaluative rigor of these interventions. We conducted a systematic review of this literature, rating each relevant study (k = 111) on five evaluative rigor scales (type of control group, approach to participant assignment, outcome quality, number of measurement time points, and follow-up distality). The most frequently coded values on three of the five scales (control group type, participant assignment, and follow-up distality) were those indicating the lowest level of operationally defined rigor. Logistic regression results indicate that the evaluative rigor of intervention studies has largely remained consistent over time, with exceptions indicating that rigor has decreased. Analyses among seven military sub-populations indicate that interventions conducted among soldiers completing basic training, soldiers returning from combat deployment, and combat veterans have had, on average, the greatest evaluative rigor. However, variability in mean scores across evaluative rigor scales within sub-populations highlights the unique methodological hurdles common to different military settings. Recommendations for better standardizing the intervention evaluation process are discussed.