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There are over fifty Faculty, Departmental, and Special Libraries in the University of Cambridge and, as may be imagined, the functions of these libraries vary greatly. There are roughly speaking three main types. The main purpose of the first group is to make books available to undergraduates who are reading for Tripos and other examinations, while that of the second group is to supply the needs of the teaching staff and of research. The third group of libraries caters for the needs of the teaching staff, of research students, and of examination students. It must be borne in mind that this grouping is purely arbitrary, and the reader will find that scientific libraries are in many cases seeking to cater for undergraduates as well as for those engaged in research.

We are pleased to publish in this issue an article by Mr. H. H. Bagnall, the recently retired City Analyst of Birmingham, who has for many years been a dominant figure in the world of public analysts. His annual reports have always attracted wide publicity, both for their originality in exposing “ tricks of the trade ” and for his comments, sometimes caustic, sometimes racy, on those who perpetuate such tricks. In his article, he looks backwards through the years to describe in his own inimitable style a few of the important cases he has figured in and we agree with him, that many others in the field of food administration and approaching the end of their public careers, could well emulate this example.

The present paper is intended to form an introduction to the ideas of machine translation; it is in no sense a complete account of the work which has been carried out at Birkbeck College and elsewhere and which interested readers can study in more detail in a book which is in course of publication.

The purpose of this paper is to provide insight into the processes that produce the effects found in studies of participation by young people in martial arts.

A review of published studies.

Studies of the developmental outcomes of young people participating in martial arts produce conflicting results. While some studies refer to increased antisocial behaviour, others indicate positive developmental outcomes. This is due to a tendency to treat martial arts as a unitary phenomenon and focus on outcomes without considering mediating factors, notably the type of martial art, the type of guidance and the social background and characteristics of participants.

The paper shows that taking into account these and other possible influencing factors will contribute to a better understanding of the true nature of outcomes of martial arts practice. It will also enable a more thought-out and accurate approach when considering these outcomes.

Corrosion monitoring techniques fall broadly into two categories: those which provide simple numeric data for control purposes, and those which offer a spectrum of information for diagnostic purposes. Corrosion monitoring can be carried out directly at locations susceptible to corrosion, or indirectly under conditions simulating susceptible but inaccessible points. The interpretation of the data can reflect the purpose of monitoring at the particular location. A consistent form of presentation, and comparative tabulation including statistical analysis can greatly facilitate correlation and trend spotting. Broad spectrum techniques may give an early indication of new problems. An effective internal corrosion monitoring programme can make a major contribution towards the control of plant operating costs.

“Consumerism”, for want of a better description, is given to the mass of statutory control (which shows no sign of declining) of standards, trading justice to the consumer, means of redress to those who have been misled and defrauded, advice to those in doubt; and to the widespread movement, mostly in the Western world, to achieve these ends.

The long controversy that has waxed furiously around the implementation of the EEC Directives on the inspection of poultry meat and hygiene standards to be observed in poultry slaughterhouses, cutting‐up premises, &c, appears to be resolved at last. (The Prayer lodged against the Regulations when they were formally laid before Parliament just before the summer recess, which meant they would have to be debated when the House reassembled, could have resulted in some delay to the early operative dates, but little chance of the main proposals being changed.) The controversy began as soon as the EEC draft directive was published and has continued from the Directive of 1971 with 1975 amendments. There has been long and painstaking study of problems by the Ministry with all interested parties; enforcement was not the least of these. The expansion and growth of the poultry meat industry in the past decade has been tremendous and the constitution of what is virtually a new service, within the framework of general food inspection, was inevitable. None will question the need for efficient inspection or improved and higher standards of hygiene, but the extent of the

The Daily Dispatch publishes a letter from “ One of the Guard” at a war camp, who writes as follows:—

The institution of food and cookery exhibitions and the dissemination of practical knowledge with respect to cookery by means of lectures and demonstrations are excellent things in their way. But while it is important that better and more scientific attention should be generally given to the preparation of food for the table, it must be admitted to be at least equally important to insure that the food before it comes into the hands of the expert cook shall be free from adulteration, and as far as possible from impurity,—that it should be, in fact, of the quality expected. Protection up to a certain point and in certain directions is afforded to the consumer by penal enactments, and hitherto the general public have been disposed to believe that those enactments are in their nature and in their application such as to guarantee a fairly general supply of articles of tolerable quality. The adulteration laws, however, while absolutely necessary for the purpose of holding many forms of fraud in check, and particularly for keeping them within certain bounds, cannot afford any guarantees of superior, or even of good, quality. Except in rare instances, even those who control the supply of articles of food to large public and private establishments fail to take steps to assure themselves that the nature and quality of the goods supplied to them are what they are represented to be. The sophisticator and adulterator are always with us. The temptations to undersell and to misrepresent seem to be so strong that firms and individuals from whom far better things might reasonably be expected fall away from the right path with deplorable facility, and seek to save themselves, should they by chance be brought to book, by forms of quibbling and wriggling which are in themselves sufficient to show the moral rottenness which can be brought about by an insatiable lust for gain. There is, unfortunately, cheating to be met with at every turn, and it behoves at least those who control the purchase and the cooking of food on the large scale to do what they can to insure the supply to them of articles which have not been tampered with, and which are in all respects of proper quality, both by insisting on being furnished with sufficiently authoritative guarantees by the vendors, and by themselves causing the application of reasonably frequent scientific checks upon the quality of the goods.

Since the publication of the report of the Lancet Commission on Brandy and the prosecutions that followed, much attention has been given to the subject, and although no great additions to our knowledge of the composition of this spirit have recently been made, practical use is now being made of information which has been at our disposal for five years or more, which has already had far‐reaching effects upon the trade.