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The goal of this project was to develop practical strategies for preventing building‐related symptoms in office buildings, based on the experience of those who investigate buildings with health complaints, and suitable for use by those who own, lease, or manage office space.

Ideas from six experienced building investigators on primary causes and key prevention strategies were gathered and prioritized through consensus and voting in a structured, multi‐day workshop.

IEQ investigators from diverse climatic regions agreed on the most important problems causing symptom complaints in office buildings, and the key strategies for prevention. The top ranked problems identified were, in priority order: excessive building moisture, inadequate outdoor air, excessive dust, pollutant gases and odors, inadequate thermal control, and inadequate attention by management to indoor environments. The highest priority recommended prevention strategies for building‐related symptoms were: managing moisture at building exteriors, operating ventilation systems per design intent, providing at least the minimum recommended ventilation rates, and maintaining indoor temperatures at 72°F±2° (22°C±1°). Available scientific findings were generally consistent with these recommendations.

Validity of these findings, from a subjective synthesis of empirical knowledge, not from scientific research, has not yet been scientifically confirmed.

These recommendations, including managing moisture at building exteriors, providing adequate ventilation, and controlling indoor thermal conditions, provide practical, empirically based guidelines for those who own, manage, or maintain office buildings.

The empirical knowledge of practitioners, concentrated and synthesized here, offers more direct guidance for health‐protective strategies in office buildings than current science.

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

One of the commonest excuses put forward in defence of the practice of treating milk, butter, meat, and other foods with ‘preservative’ drugs no longer possesses even the appearance of validity. Several of the large railway companies are adding refrigerator vans in considerable numbers to their rolling‐stock, and this fact should make it no longer possible for defendants to plead that the necessity of sending food‐products a long distance by rail involves the necessity of mixing preservative chemicals with them. Although the excuse referred to will not bear examination, it is a very specious one, and in those instances where evidence has not been brought forward to refute it, it has produced some effect on the minds of magistrates and others. It cannot be too often pointed out that such substances as boracic acid, salicylic acid, and formaldehyde are dangerous drugs, and that their unacknowledged presence in articles of food constitutes a serious danger to the public. Such substances are not foods, and are not natural constituents of any food. In most instances they are purposely introduced into food‐products to avoid the expense attending the proper production, preparation, and distribution of the food, or to conceal the inferior quality of an article by masking the signs of commencing decomposition or incipient putrefaction, and thus to enable a dishonest producer or vendor to palm off as fresh and wholesome an article which may be not only of bad quality, but absolutely dangerous to the consumer. The use of these substances, in any quantity whatsoever, and the sale of articles containing them, without the fullest and clearest disclosure of their presence, is as gross and as dangerous a form of adulteration as any which has at any time been exposed. In no single instance can it be shown that these drugs are, to quote the words of the Act of 1875, matters or ingredients “required for the preparation or production of a food as an article of commerce,” nor, of course, can it be contended that such substances are “extraneous matters with which the food is unavoidably mixed during the process of collection or preparation.” In reality, even under our inadequate and unsatisfactory adulteration laws, through which the proverbial coach‐and‐four can be so easily driven in so many directions, there ought to be no loophole of escape for the deliberate and dishonest drugger of foods. While the presence of preservative chemicals in any quantity whatever in articles of food constitutes adulteration, wherever the quantity is sufficient to allow the production of the specific “preservative” effect of the substance added, that fact alone is enough to make the food so drugged a food which must be regarded as injurious to the health of the consumer—in view of the inhibitory effect which, by its very nature, the antiseptic must produce on the process of digestion. To our knowledge the food market in this country is flooded with all sorts of inferior food‐products which are rarely dealt with under the Adulteration Acts, and which are loaded with so‐called preservatives. There will be no adequate protection for the public against the consumption of this injurious rubbish until the consumer sees the advantage of insisting upon an authoritative and permanent guarantee of quality with his goods, and until manufacturers of the better class at length find it to be a necessity for their continued prosperity that they should supply, apart entirely from their own statements, an independent and powerful guarantee of this kind.

The purpose of this paper is to advance the conceptualisation of dark tourism by evaluating both the supply‐side drivers for dark tourism development and the demand‐side motivations for visiting two dark heritage sites in Cyprus.

An exploratory research approach was adopted whereby 12 semi‐structured interviews were conducted with supply‐side stakeholders and two focus groups were conducted with local and foreign visitors.

Production and consumption of dark tourism is continuous and interrelated as demand appears to be supply‐driven and attraction‐based. Tourist interpretations of dark tourism are influenced by tourists' personal factors, the passage of “time” and the way the dark site is projected by the supply‐side. A refined marketing segmentation strategy is proposed taking into consideration the purpose of visit, the relevance of the dark heritage site to the tourist and the depth of the dark element.

The study's focus is narrow but the findings provide theoretical and practical insights into the conceptualisation dark tourism by considering supply and demand aspects and the related influencing factors. In doing so understanding of the phenomenon is enhanced.

“The issue we confront today is not primarily one concerning a special day for an individual. The issue is in reality whether our nation can summon the will and vision to recognize a great and historic period in its history by designating the birthdate of one who made major contributions to the period a national public holiday.”

Bibliographers and book collectors must continue to endure “Double, double toil and trouble” so long as publishers refuse to heed Lord Falkland's wise dictum:— “When it is not necessary to change, it is necessary not to change.” Some American and British publishers simply will not let well enough alone in accepting book titles. They persist in issuing books under one title on one side of the ocean and under another title on the other side of the ocean. Prospective book buyers must therefore spend considerable time verifying title entries and comparing the contents of books if they wish to avoid a duplication of an author's works. In 1940, Hodder & Stoughton of London published John Buchan's joyful recollections, Memory Hold ‐ the ‐ Door. The Houghton Mifflin Company of Boston simultaneously released the book under the title, Pilgrim's Way. It would be interesting to learn how many librarians and bibliophiles unwittingly duplicated the memoirs in the innocent belief that they were acquiring distinct narratives. Either title was appropriate, but the dual titles resulted in confusion.

Maintaining an adequate nutritional state, important at all times, is never more so than during the dark days of Winter. The body reserves are then taxed in varying degrees of severity by sudden downward plunges of the thermometer, days when there is no sight of the sun, lashing rains and cold winds, ice, frost, snow, gales and blizzards. The body processes must be maintained against these onslaughts of nature — body temperatures, resistance against infections, a state of well‐being with all systems operating and an ability to “take it”. A sufficient and well balanced diet is vital to all this, most would say, the primarily significant factor. The National Food Surveys do not demonstrate any insufficiency in the national diet in terms of energy values, intake of vitamins, minerals and nutrients, but statistics can be fallacious amd misleading. NFS statistics are no indication of quality of food, its sufficiency for physiological purposes and to meet the economic stresses of the times. The intake of staple foods — bread, milk, butter, meat, &c., — have been slowly declining for years, as their prices rise higher and higher. If the Government had foreseen the massive unemployment problem, it is doubtful if they would have crippled the highly commendable School Meals Service. To have continued this — school milk, school dinners — even with the financial help it would have required would be seen as a “Supplementary Benefit” much better than the uncontrolled cash flow of social security. Child nutrition must be suffering. Stand outside a school at lunch‐time and watch the stream of children trailing along to the “Chippie” for a handfull of chip potatoes; even making a “meal” on an ice lollie.