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Lord Woolton, the Minister of Food, stated in the House of Lords, on March 11th, that “to reduce the tonnage used for the transport of wheat” the Government had decided to increase to 85 per cent. the ratio of flour from the wheat milled in this country; and that it will be illegal to sell, except under licence, any “white” bread from April 6th. In the discussion that followed, Lord Horder stated that he and his medical colleagues were satisfied that no other step concerning the nation's food was so calculated to raise the level of the nation's nutrition. He added that there was no evidence that 85 per cent. extraction flour is indigestible; and that where bread of any kind is permissible in diseases of the digestive system, it may be given with impunity. Moreover, Sir Ernest Graham Little, M.D., has rendered a great service to the public by his oft‐repeated and strong advocacy, in the House of Commons, of better bread than that which constitutes the “white loaf.” The unanimous verdict of those who are best qualified to express an opinion supports the conclusion that adequate nutrition is the prime requirement for the physical well‐being of mankind. Neglect this and all other hygienic props fail to support us. It is deplorable, therefore, that so little has been done hitherto in the sphere of national welfare to support the findings of science in favour of the more adequate loaf which has been so powerfully advocated for years. It is no exaggeration to state that the “white loaf” has been a real impediment to an improvement in the hygienic development of the growing child; as the “national loaf” (which will be superior to the “standard bread” of the last war) will not only reduce the tonnage for the transport of wheat, but will also greatly benefit the children, more especially those of the poorer section of the community with whom bread is the main food. Although from a standpoint of nutrition the “National” loaf falls short of the desirable “Wholemeal” loaf, it certainly represents a valuable step in the right direction. As the much impoverished wheat of the “white loaf” is a matter for considerable national concern, it is an anomaly that it should be permitted, seeing that similar impoverishments of natural foodstuffs have for long been punishable by law. For instance, prosecutions and fines for the watering of milk occupy pages of most issues of The British Food Journal. Why, then, should the serious reduction of the valuable mineral matter and vitamins of the wheat used for the wheaten loaf be suffered to continue? The general public do not readily accept guidance upon what they should eat, and it is unlikely that they will have displayed a concerted predilection for the “national loaf” by the time the war ends. But by then much will have been gained by the reduction of prejudice and the increased accommodation which even short phases of custom can confer. Therefore the war‐time expedient of a “national loaf” may very usefully contribute to the perpetuity of its advantages. If we are wise, propaganda to this end will be maintained meanwhile, and be made to develop in power and authority during the early clays of peace. If the Government and the Local Health Authorities are in default in impressing, and (if need be) imposing such a major interest to the nation, the passing of the “white loaf” will soon be followed by its return. Especially is it to be hoped that the Ministry of Health will then give greater support to the advocacy of a better loaf than hitherto. The British Food Journal has often given expression to the public need for an improved loaf, and if this is destined to become an accomplished fact it will partake of the nature of a crowning event to our modest efforts.

A striking feature of Jaques' work is his “no nonsense” attitude to the “manager‐subordinate” relationship. His blunt account of the origins of this relationship seems at first sight to place him in the legalistic “principles of management” camp rather than in the ranks of the subtler “people centred” schools. We shall see before long how misleading such first impressions can be, for Jaques is not making simplistic assumptions about the human psyche. But he certainly sees no point in agonising over the mechanism of association which brings organisations and work‐groups into being when the facts of life are perfectly straightforward and there is no need to be squeamish about them.

Professor J. C. Drummond concluded his Cantor Lectures in January, 1938, by a quotation from Thomas Muffett's Healths Improvement, published in 1655: “Wherefore let us neither with the impudent, call diet a frivolous knowledge, or a curious science with the imprudent; but embrace it as the leader to perfit health (which as the wise man sayeth) is above gold, and a sound body above all riches.” Diet as the leader to perfect health: let us consider this for a moment in connection with the present subject. The object of the application of science to food is essentially the improvement of the diet of the people of the world. That, at any rate, is the long view of the question, though other motives may actuate certain groups at certain times. To‐day, for example, in this country, the main object of scientific work is to feed the population as efficiently as possible with the food available. Science in Germany for several years has been the handmaiden of the Nazi party and their four years' plan has been far more scientifically developed than any food plan in this country (so far as is at present obvious). It may be taken as certain that science applied to food has improved the diet of the people, although governments and industry have not necessarily always utilised the knowledge gained with this end in view, a position that obviously applies to all new discoveries in science. Scientists engaged in studies concerning food have the development of the knowledge of food chemistry either directly or indirectly as their main object; the majority are not concerned with the application of the results of this knowledge. Before dealing in detail with a few of the particular aspects of the application of chemistry to food, its production, its treatment, its storage and its service, I would briefly summarise the activities of the scientist as follows. He seeks to find the reason for the rule‐of‐thumb methods of the farmer, the stock‐breeder, the baker, the brewer, the physician, the requirements of the consumer himself, and, having found the explanation, he seeks to remove the unknowns, to standardise procedure, and to improve the process. This, I think, sums up the work of the scientist, and in doing this his studies lead him into every phase of the problems of the feeding of the people. Initially the chemist devoted his particular attention to the purity of foods. He did not know what “purity” entailed, neither do we know to‐day; like all knowledge, the science of food is an ever‐widening circle. The theory of “calorie” feeding has given place to the “vitamin” hypothesis, the limitations of which are now being more and more realised; tomorrow or next year a new concept of food and diets will be developed. The studies in the “purity” of food undertaken by the predecessors of the present members of the “Society of Public Analysts and other Analytical Chemists” were of fundamental importance. The objects of that Society, founded in 1874, are not without significance. Broadly they may be stated as follows: The study of analytical chemistry and of questions relating to the adulteration of articles of food, and the promotion of the efficiency and proper administration of the laws relating to the repression of adulteration. For the moment I wish to stress just one of these objects, namely, the study of analytical chemistry. Without reliable methods of analysis, studies in the composition of food are useless; the importance of a large proportion of the work published to‐day has to be discounted because of failure to appreciate the importance of reliable methods of analysis. It is only by the light of careful analysis that the picture of the composition of a food can be thrown on to a screen and examined. Appreciation of the composition of the food is the key which will open the door to a knowledge of its reactions, not only in its production, but also in its digestion by the human being. Without the work of the analysts, the research worker is unable to appreciate the influence of the facts he may discover. In this country the field of scientific investigation is covered by a number of organisations, Government‐controlled, partially Government‐controlled and private (the private consisting of academic workers in universities and colleges and the laboratories of the large commercial firms concerned with food production). Problems of the production of basic foods, of manufacture, of cooking, of storage and preservation and of distribution are all investigated. The science of agriculture is very modern, and it is only in comparatively recent years that chemistry, as such, has been seriously applied to this branch of practical science. In this country, the Rothamsted Experimental Station at Harpenden, founded in 1843, has been foremost in trying to collate scientific data with details of farming practice. Other important research stations, such as the Long Ashton Research Station, the Chipping Campden Station, the Rowett Institute, the National Institute for Research in Dairying, are all products of the present century. These bodies are essentially concerned with the production of the basic materials, fruit, cereals, meat, etc., for the food manufacturer, although this limitation of activity is not applicable everywhere; for example, Long Ashton devotes particular attention to the cider industry, Chipping Campden to canning, and Reading to cheese and other milk products. The next stage, food manufacture in all its phases, is in this country covered by the Food Investigation Board of the D.S.I.R. and by a number of Research Associations which are jointly supported by the Government and by member firms. But by far the greater proportion of scientific work on food manufacture is carried out in the laboratories of the great food firms. The Food Group of the Society of Chemical Industry has been active in arranging meetings concerned with the chemistry of food and has helped considerably to foster free discussion. In problems of distribution the food scientist has collaborated with the Royal Sanitary Institute and the Association of Medical Officers of Health. This collaboration has been of the greatest use, because it is of little worth for the food manufacturer to produce wholesome food if in its distribution the shopkeeper does not take the necessary precautions to see that the food is handed to the purchaser in as good a condition as the precautions taken in its production warrant. Dr. Andrew Borde, the seventeenth‐century physician, wrote in his Breviary of Dyet—“A good cook is half a physician for the chief physic dotli come from the kitchen, wherefore the physician and the cook must consult together.” A striking commentary on this thought has lately appeared in the preface to a book by McCance and Widdowson, published under the regis of the Medical Research Council: “The nutritional dietetic treatment of disease, as well as research into problems of human nutrition, demand an exact knowledge of the chemical composition of food.”

MOST LARGE COMPANIES and corporations long ago learned to live with the fact that the man in the street blames them as much as the Government for any adverse change in his standard of living.

President Bill Clinton has had many opponents and enemies, most of whom come from the political right wing. Clinton supporters contend that these opponents, throughout the Clinton presidency, systematically have sought to undermine this president with the goal of bringing down his presidency and running him out of office; and that they have sought non‐electoral means to remove him from office, including Travelgate, the death of Deputy White House Counsel Vincent Foster, the Filegate controversy, and the Monica Lewinsky matter. This bibliography identifies these and other means by presenting citations about these individuals and organizations that have opposed Clinton. The bibliography is divided into five sections: General; “The conspiracy stream of conspiracy commerce”, a White House‐produced “report” presenting its view of a right‐wing conspiracy against the Clinton presidency; Funding; Conservative organizations; and Publishing/media. Many of the annotations note the links among these key players.

This paper proposes to explore the circumstances of the word management's entry into English usage, to deepen understanding of this neglected chapter in management history, and to urge further historical research into seminal management terms and concepts. It also aims to offer a brief explanation of John Florio's role in the introduction of management into English and of that of the Italian Renaissance's influence in England.

The paper's guiding theoretical premise is historian Daniel Rodgers' observation that concepts in government and business often pass from one country to another through “cross fertilization,” effected by the movements and offices of highly connected, cosmopolitan individuals. The sources for this exploration include Florio's World of Words, histories of Florio's circumstances and of the Italian Renaissance, and Evans' edition of La pratica della mercatura (ca 1340) by Francesco Balducci Pegolotti of the fourteenth century Florentine banking firm of Bardi.

The exploration's findings reinforce Rodgers's account of the spread of government and business concepts and rediscovers a vital link between business practice and humanistic studies.

Modern business education, e.g. in its frequent omission of a foreign language requirement in business college curricula, tends to obscure this linkage, now critical in our global economy. The implication is that this linkage should be revived.

Deeper knowledge of the Italian Renaissance roots of management and of the business practices it denoted brings new light to the interplay between humanistic studies associated with the Italian Renaissance and Renaissance business practices in an international context. Accordingly, the authors believe that this exploration turns a page, albeit the first page, of a neglected chapter in the history of management thought and practice.

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

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.

Compiled by K.G.B. Bakewell covering the following journals published by MCB University Press: Facilities Volumes 8‐18; Journal of Property Investment & Finance Volumes 8‐18; Property Management Volumes 8‐18; Structural Survey Volumes 8‐18.

Index by subjects, compiled by K.G.B. Bakewell covering the following journals: Facilities Volumes 8‐18; Journal of Property Investment & Finance Volumes 8‐18; Property Management Volumes 8‐18; Structural Survey Volumes 8‐18.