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A law school dean must develop an awareness of himself before attempting to lead the school and demonstrate an awareness of his faculty to the importance of the law school. If his faculty perceives him to be competent as a leader he will be better able to administer the law school. Increasing the frequency and intimacy of contact with faculty members will bolster the perceptions among the faculty of his leader behaviour. A study of how differently law schools and their faculties perceive the leader behaviour of deans and to what degree social distance relates to law school deans' leader behaviour as perceived by themselves and their faculties shows a significant difference between the leader behaviour of law school deans as self‐perceived and perceived by their faculties. As deans inter‐related more frequently in a meaningful way the faculties tended to view their deans as exhibiting more leader behaviour. Eighty‐one deans and 1,001 faculty members from 81 law schools in 40 states and the District of Columbia participated in the study between 1981 and 1982.

The canned fruit and canned vegetable industry of Canada is of recent but rapid growth. The recently issued Report by the Department of Trade and Commerce on the industry states that it supplies nearly all the Canadian home requirements and at the present time there is in addition a small export trade in canned pears and other canned fruits—not specified—which are sent almost exclusively to the United Kingdom.

A pæan of joy and triumph which speaks for itself, and which is a very true indication of how the question of poisonous adulteration is viewed by certain sections of “the trade,” and by certain of the smaller and irresponsible trade organs, has appeared in print. It would seem that the thanks of “the trade” are due to the defendants in the case heard at the Liverpool Police Court for having obtained an official acknowledgment that the use of salicylic acid and of other preservatives, even in large amounts, in wines and suchlike articles, is not only allowable, but is really necessary for the proper keeping of the product. It must have been a charming change in the general proceedings at the Liverpool Court to listen to a “preservatives” case conducted before a magistrate who evidently realises that manufacturers, in these days, in order to make a “decent” profit, have to use the cheapest materials they can buy, and cannot afford to pick and choose; and that they have therefore “been compelled” to put preservatives into their articles so as to prevent their going bad. He was evidently not to be misled by the usual statement that such substances should not be used because they are injurious to health— as though that could be thought to have anything to do with the much more important fact that the public “really want” to have an article supplied to them which is cheap, and yet keeps well. Besides, many doctors and professors were brought forward to prove that they had never known a case of fatal poisoning due to the use of salicylic acid as a preservative. Unfortunately, it is only the big firms that can manage to bring forward such admirable and learned witnesses, and the smaller firms have to suffer persecution by faddists and others who attempt to obtain the public notice by pretending to be solicitous about the public health. Altogether the prosecution did not have a pleasant time, for the magistrate showed his appreciation of the evidence of one of the witnesses by humorously rallying him about his experiments with kittens, as though any‐one could presume to judge from experiments on brute beasts what would be the effect on human beings—the “lords of creation.” Everyone reading the evidence will be struck by the fact that the defendant stated that he had once tried to brew without preservatives, but with the only result that the entire lot “went bad.” All manufacturers of his own type will sympathise with him, since, of course, there is no practicable way of getting over this trouble except by the use of preservatives; although the above‐mentioned faddists are so unkind as to state that if everything is clean the article will keep. But this must surely be sheer theory, for it cannot be supposed that there can be any manufacturer of this class of article who would be foolish enough to think he could run his business at a profit, and yet go to all the expense of having the returned empties washed out before refilling, and of paying the heavy price asked for the best crude materials, when he has to compete with rival firms, who can use practically anything, and yet turn out an article equal in every way from a selling point of view, and one that will keep sufficiently, by the simple (and cheap) expedient of throwing theory on one side, and by pinning their faith to a preservative which has now received the approval of a magistrate. Manufacturers who use preservatives, whether they are makers of wines or are dairymen, and all similar tradesmen, should join together to protect their interests, for, as they must all admit, “the welfare of the trade” is the chief thing they have to consider, and any other interest must come second, if it is to come in at all. Now is the time for action, for the Commission appointed to inquire into the use of preservatives in foods has not yet given its decision, and there is still time for a properly‐conducted campaign, backed up by those “influential members of the trade” of whom we hear so much, and aided by such far‐reaching and brilliant magisterial decisions, to force these opinions prominently forward, in spite of the prejudice of the public; and to insure to the trades interested the unfettered use of preservatives,—which save “the trade” hundreds of thousands of pounds every year, by enabling the manufacturers to dispense with heavily‐priced apparatus, with extra workmen and with the use of expensive materials,—and which are urgently asked for by the public,—since we all prefer to have our foods drugged than to have them pure.

I feel therefore that the estimated calcium intakes of children and adults may probably be too high. It has been stated that if we take all our rations of milk and cheese, then our calcium intake now is no worse than it was before the war. That is probably true, if we eat all our rations. The point I would like to make however, is this. Assuming our calcium intakes are the same now as before the war, they are still below optimum. The correction of this calcium deficiency cannot at present be done by increasing the rations of the calcium foods, and so some other means had to be found. The Government decided, in the interests of national health, to fortify bread with calcium. With this extra calcium they considered that the majority of people, rich and poor alike, would be able to ingest at least a bare minimum of calcium. By adding it to bread, a cheap staple food, it brought this important mineral within reach of the poorer classes who were and are in need of it most. This step has aroused a certain amount of controversy, so let us examine the facts.

1. Documentation, library and book organizations (0) American Documentation Institute

Using bibliometrics to examine eight core journals in the year 2000 for the disciplines of higher education and library science, characteristics of the authors were determined, including gender or sex; Carnegie Classification or institutional affiliation; and position of the authors. Characteristics of the articles were also examined, including the research methods used such as descriptive statistics, inferential statistics, or qualitative analysis. A content analysis of each article was performed to determine the subjects discussed in each literature. For both disciplines, it was learned that males publish more, the highest Carnegie Classification, extensive research institutions, were represented the most, and authors came from academic departments other than their own disciplines. In higher education, inferential statistics were used frequently; in library and information descriptive statistics were used frequently; both disciplines failed to use research methodologies regularly. From these findings, it appears that both disciplines are still emerging and are in their early stages of development.

It has often been said that a great part of the strength of Aslib lies in the fact that it brings together those whose experience has been gained in many widely differing fields but who have a common interest in the means by which information may be collected and disseminated to the greatest advantage. Lists of its members have, therefore, a more than ordinary value since they present, in miniature, a cross‐section of institutions and individuals who share this special interest.

IT is twenty years ago almost to the clay since the world was saddened by the news of the death of one of its heroes—Wilbur Wright. The inspiring story of the successful attack made by the two brothers, Wilbur and Orville, on the age‐long problem of human flight is too well known to be told at length here. But it is remarkable that the first flight by a motor‐driven aircraft on December 17th, 1903, was made only two years after Chanute, in a speech before the Western Society of Engineers, had felt compelled to use such cautious words as these: “There is some hope that, for some limited purposes at least, man will eventually be able to fly through the air.” Chanute made that speech when introducing a lecturer none other than Wilbur Wright himself. One wonders what the lecturer thought. What he said is on record and I quote a passage which tells us what it was that turned his and his brother's attention to the problem of flight: “My own active interest in aeronautical problems dates back to the death of Lilienthal in 1896. The brief notice of his death which appeared in the telegraphic news at that time aroused a passive interest which had existed from my childhood, and led me to take down from the shelves of our home library a book on ‘Animal Mechanism,’ by Professor Marey, which I had already read several times. From this I was led to read more modern works, and, as my brother soon became equally interested with myself, we soon passed from the reading to the thinking, and finally to the working stage.”

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).