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February 9,1971 Factory — Safety — Electricity regulations — Accident while working on fuse box — Live side of box not isolated — Usual practice — Duties of occupier and workman under regulations — Electricity (Factories Acts) Regulations, 1908 (S.R. & O. 1908, No 1312), reg. 1

In the aftermath of the banking crisis in South‐East Asia, the International Monetary Fund (IMF) has recommended that the South‐East Asian economies adopt several aspects of the New Zealand approach to bank supervision. The New Zealand approach relies heavily upon market incentives. This paper analyses three key aspects of the New Zealand supervisory regime: the removal of deposit insurance; the public disclosure regime; and the Reserve Bank of New Zealand's supervisory responsibilities. In this paper, we argue that this supervisory regime is built on weak foundations, and therefore, it should not be emulated by other economies.

Price theory has traditionally analyzed resource allocation in the money‐exchange market. In all modern economies, however, governments also allocate resources. The process which resolves competing claims on government‐allocated resources has been called the political market. In the political market, groups compete for resources by voting and by lobbying through expenditures of effort and money.

This paper aims to examine the accountants’ stereotype as it is developed within a sample of fiction novels. The descriptions of accountants in these novels are used to determine the attributes associated with the accountants’ image. Further, the purpose is to identify and compare the results of the present study with those images that have been identified in previous studies.

The descriptions in the novels are analyzed using context analysis and the corpus available through the General Inquirer (GI). A comparison is made between the results found in the present study using context analysis with previous studies using social-cultural methods to investigate stereotypes. The current paper attempts to avoid investigator bias based on social learning; lessens subjective interpretations; and rather than using a non-transferable rating scale unique to one article, it uses a widely accepted evaluation measure in the GI.

The image of accountants in the sample of novels was found to be positive rather than the negative image described in previous papers. The conclusion reached is that past studies of the accountants’ image have not eliminated social-cultural biases from their research results. The present study suggests that an image filled with negative characteristics may vary with the medium, and there may not be a universal image of the accountant.

One weakness of content analysis is that positive words are used in phrases that may have negative connotations. For example, the word “cool” as related to a person may have the meaning that a person is really neat or that they are standoffish. Another limitation of context analysis is coding bias as a consequence of the subjectivity among the various individuals performing the coding. The corpus used in the GI attempts to overcome these issues.

Managers’ potential interactions with accountants are affected by their internal perceptions of the accounting profession. If accountants are associated with negative images as outlined in previous research, why is their decision-making input still widely used? An understanding of why a group of such professionals are considered to be important to decision-making needs to be analyzed. If managers truly believe accountants are weak, negative and short-sighted, as has been confirmed in previous research, accountants and their skill set would not be used by managers. Yet, their skills are sought out by managers. The dichotomy is investigated in the paper.

Stereotypes affect members of the public in their support, approach and interactions with a profession. The job functions available to a profession are affected and restricted by its stereotype. Unfortunately, many people develop distortions and biases in their perceptions and react toward a group based on those internally held perceptions. It is worthwhile to understand how a group is viewed in society to be able to understand how they can deal with these stereotypes.

The approach in the paper is the first application of context analysis to the study of the accountant’s image. In this context, data identified in the structure of a text provide a basis to the underlying patterns in the text and by implication its attributes. Unlike the past studies, which rely on social learning to evaluate the accountants’ image, the current research combines content analysis with corpus linguistics to identify themes and the significance of relationships in the data set.

The work of protecting the public food supply during the pre‐Christmas rush period can be exhausting, although food inspectors and others engaged nowadays may have achieved the proletarian distinction of the shift system and perhaps, overtime pay, but in the old days, we had none of these blessings and supervising the Christmas fare could indeed be a “dog's life”.

Scientists have often been accused of a desire to reduce the human diet to a pill or powder form “to be taken daily with water at meal times.” Whatever truth there might be in the allegation, it is an actual fact that more and more foods are being proved suitable for preservation in dried form. This is partially a logical development of the processes of food preservation, which are largely the concentration of food products for convenience in transport and storage, and partially the results of special war‐time demands. The need for concentrated nourishment is never greater than under conditions of war stress, and the present serious pressure upon Allied shipping facilities has further tended to increase the need for foods that occupy the least possible space. On the average, one pound of fully dehydrated food is the equivalent of fifteen pounds of the same product in its original form. Thirty dozen eggs in the shell, packed and created for shipment, occupy 2¼ cubic feet; dried, the same number take slightly more than one‐half cubic foot. The saving in ships and cargo space is obvious. While the problem of shipping space has been a major factor in the stimulated interest in dehydration, other elements in the existing situation have also had their influence. In Great Britain, under constant threat of invasion, it has been essential to build up reserve stocks of food throughout the country, often under storage conditions that are far from ideal. The serious shortage of tin has restricted the use of ordinary canning methods to foods which cannot, at the present stage of research, be preserved in any other form. A further stimulus has been given by the necessity of providing concentrated foods for paratroops and commando units, which must be entirely self‐sufficient when in action. Special rations are prepared which provide meals for two or three days, yet weigh only a few pounds. Drying is the oldest known form of food preservation, in fact it may be termed the natural method of preservation. Nature herself uses it. On the average, seeds, grains and nuts contain less than 10 per cent. of moisture, regardless of the amount which may be present at earlier stages of growth. The very existence of vegetable life from year to year is in the final analysis dependent upon this lack of moisture which inhibits the growth of bacteria and moulds. Perhaps by some accident, perhaps by imitation of the natural process, man early began to preserve food by drying, either in the sun or by artificial heat. Robinson Crusoe's raisins and the dried apples of our pioneer ancestors leap at once to the mind. Dried fruits and fish, jerked and smoked meats are all preserved by the removal of some part of their original water content. Sometimes this is the sole process, sometimes it is combined with other methods, as salting or pickling. In recent years, however, the preservation of foods by canning, refrigeration, and latterly by quick‐freezing has largely replaced the earlier method. Natural or artificial drying methods have in the past permitted the storage of food and the retention of a part of its nutritive value at the expense of flavour and colour. Everyone knows the difference between the flavour and texture of sweet corn in the milky stage and that which has ripened further, i.e., begun to dry out. In the case of such products we have largely come to prefer the dried flavour, even where we can know the so‐called fresh flavour. Some artificially dried or semi‐dried foods have, in fact, retained their place in the modern diet in direct competition with the fresh form, not as substitutes, but as independent food products in their own right. Such fruits as dates, figs, prunes and raisins are perhaps the best examples. No one expects raisins to take the place of grapes or prunes to have the same flavour as plums. These so‐called dried fruits are, however, really only semi‐hydrated. They retain from 20 to 25 per cent. of their moisture; only enough has been removed to ensure their keeping qualities. While they are a concentrated product, the process has not been carried to the point of complete transformation into the solid form. Jerked or dried meat and such products as pemmican are also among the oldest forms of preserved food, and jerked beef is still extensively produced in many countries. A more generally known form of meat product is meat extract. There are a number of famous brands, available either as a thick syrupy liquid or in a solid cube. The keeping property is implicit in its low water content, usually about 15 per cent. These extracts are prepared by removal of the fat and albumen, the addition of salt and evaporation in vacuum. One pound is ordinarily obtained from twenty‐five pounds of lean meat. Packing companies in the United States report that experimental methods of producing a true dehydrated meat, one which can be restored to its normal character, have been successful, at least in regard to beef. Pork is apparently too fat for such treatment. If the process works on a commercial scale as successfully as in the experiments, additional savings in shipping space will be realised. It is estimated that one ship could carry as much meat as ten cargo vessels were able to transport during the last war. Among other concentrated foods that go back to antiquity are the milk products, butter and cheese. These belong to the class which has little relation in either flavour or texture to the original from which they are made. Cheese is a product of fermentation as well as drying, while butter is additionally protected by salt and by refrigeration in storage and transport. Thus, while the removal of water is an important step in their manufacture, they cannot be considered dried foods. Recent reports from New Zealand indicate that butter is now entering this category. As a result of research which antedates the war, the New Zealand Dairy Research Institute has perfected a method of dehydrating butter. The British Government has contracted to purchase 20,000 tons during 1942 and 1943. A trial shipment of 400 tons was made last year and was well received. According to a report from the Canadian Trade Commissioner in New Zealand, the process was developed originally in order to reach markets not served by refrigerator ships. The dislocation of the shipping facilities between New Zealand and Great Britain has eliminated the usual means of sending butter. The new product, however, can be shipped as general cargo on any ship that may be available. The dried butterfat can be used directly by industrial food manufacturers and its conversion into table butter is simply adding a matter of water and salt. Not only will it serve a valuable war‐time purpose of providing Great Britain with needed fats, but it will also relieve the position of dairy farmers in New Zealand. After the war it is considered possible that the original purpose of marketing in countries without refrigerator service may continue to absorb available supplies.

Explains the difference between defined benefit (DB) and defined contribution (DC) pension plans in the US context and the options open to companies wishing to terminate overfunded DB plans. Summarizes previous research on stock market reaction to terminations and uses event study methodology on 1986‐1994 US data to explore the relationships between share prices and DB plan terminations with new DB or DC plans. Presents the results, which suggest that terminations tend to produce negative abnormal returns when replaced by another DB plan, but positive abnormal returns when replaced by a DC plan. Considers the reasons why, consistency with other research and the implications for public policy.

Even those most skilled in the art of diagnosis occasionally need to be reminded that common things occur most commonly; it saves them chasing obscure signs to uncommon conclusions. Having spent several uncomfortable days in snuffling and snivelling, sneezing, streaming; sequestered with the piles of wet handkerchiefs mounting, with which we believe we have developed entirely novel and hitherto untried methods of nose‐drying; in all this, we felt the urge to write a little to those who search for uncommon things in food about that commonest of all common things—the common cold! This may not be so important after all, as there has at last been developed satisfactory culture‐techniques for the common cold viruses and cold vaccines are now distinctly probable, so that for generations unborn, the common cold may become an uncommon infection. Who knows?

Private provision of public services has always been a factor in local government. In 1736 Benjamin Franklin and a group of civic leaders founded a fire company in Philadelphia because such a service was needed and the city could not provide it. Local municipalities often cannot provide the labor, equipment, and expertise to build roads, to do data processing, or to run hospitals but rather arrange with someone else who has the expertise to perform these tasks. However, during the 1970s rapid inflation, shrinking tax bases, and “no growth” budgets made the public provision of even what is popularly perceived as essential government services seem more like a tight‐rope walk than responsible government.