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Mycotoxins have been a frequent topic of newspaper reports over the past year exciting such headlines as ‘liver cancer toxin fear in figs’, ‘health store's peanuts could give you cancer’ and ‘peanut cancer test developed by firm’. So, what are these mycotoxins and how much should they be feared?

To combat climate change, protect biodiversity, maintain water quality, facilitate a just transition for workers and engage citizens and communities, a diversity of stakeholders across multiple levels work together and collaborate to co-create mutually beneficial solutions. This paper aims to illustrate how a 7.5-year collaboration between local communities, researchers, academics, companies, state agencies and policymakers is contributing to the reframing of industrial harvested peatlands to regenerative ecosystems and carbon sinks with impacts on ecological, economic, social and cultural systems.

The European Union LIFE Integrated Project, Peatlands and People, responding to Ireland’s Climate Action Plan, represents Europe’s largest rehabilitation of industrially harvested peatlands. It makes extensive use of marketing research for reframing strategies and actions by partners, collaborators and communities in the evolving context of a just transition to a carbon-neutral future.

The results highlight the ecological, economic, social and cultural reframing of peatlands from fossil fuel and waste lands to regenerative ecosystems bursting with biodiversity and climate solution opportunities. Reframing impacts requires muddling through the ebbs and flows of planned, possible and unanticipated change that can deliver benefits for peatlands and people over time.

At 3 of 7.5 years into a project, the authors are muddling through how ecological reframing impacts economic and social/cultural reframing. Further impacts, planned and unplanned, can be expected.

This paper shows how an impact planning canvas tool and impact taxonomy can be applied for social and systems change. The tools can be used throughout a project to understand, respond to and manage for unplanned events. There is constant learning, constantly going back to the impact planning canvas and checking where we are, what is needed. There is action and reaction to each other and to the diversity of stakeholders affected and being affected by the reframing work.

This paper considers how systemic change through ecological, economic, social and cultural reframing is a perfectly imperfect process of muddling through which holds the promise of environmental, economic, technological, political, social and educational impacts to benefit nature, individuals, communities, organisations and society.

Although the relation between individual and collective memory has been long established, analysis of individual memories is hardly existent within the social sciences outside of psychoanalysis and developmental psychology. Working to overcome this gap, the author argues that children’s lives are heavily influenced by the structures of collective memory they are born into, available to children through the complex system of inter- and intragenerational relationships from very early on.

Drawing on the concepts of generation (Karl Mannheim), generagency (Madelaine Leonard), and collective memory (Maurice Halbwachs), the author establishes that the practise of intergeneratonal exchange of memories within the family provides a way to influence and overcome the limiting of children’s agency by social stratification determined by age.

Briefly reviews previous literature by the author before presenting an original 12 step system integration protocol designed to ensure the success of companies or countries in their efforts to develop and market new products. Looks at the issues from different strategic levels such as corporate, international, military and economic. Presents 31 case studies, including the success of Japan in microchips to the failure of Xerox to sell its invention of the Alto personal computer 3 years before Apple: from the success in DNA and Superconductor research to the success of Sunbeam in inventing and marketing food processors: and from the daring invention and production of atomic energy for survival to the successes of sewing machine inventor Howe in co‐operating on patents to compete in markets. Includes 306 questions and answers in order to qualify concepts introduced.

Botany continues to be a popular publishing area for reference books that range from manuals on experimental biochemical methods to guides for studying and identifying the flora of regions, counties, and parks. In an attempt to reduce the voluminous amount of literature to manageable size this survey will focus on botanical reference works published during 1977–78 that are suitable for academic libraries. Applied areas such as agriculture, horticulture, and forestry are not included; the numerous regional guides or keys to flora are not noted here unless they have more than provincial importance.

About the year 1806 or 1807 consumers of cane sugar, and particularly those in central Europe, began to find out that there was very little of this kind of sugar to be obtained. Naval warfare and Napoleon's Continental System had resulted in something very like a sugar famine; and the only means of relief appeared to be either to extend and improve the existing methods of producing sugar from the beetroot or to discover new sources of saccharine matter from materials furnished by Europe itself, and so to make Europe independent of supplies of overseas sugar. Napoleon—the master of Europe at that time—made it his first care to provide, as far as possible, for the needs of the people of France; and French chemists were ordered and encouraged to undertake researches with the view to finding a more or less efficient substitute for cane sugar and molasses. The first step which was taken in the direction of relieving the situation was taken by Proust, who turned his attention to the possibilities inherent in grape juice. After a little time he had so well succeeded in his research that he was able to present the people of France with a sort of treacle, and with this it appears the masses had to be contented for about four years; refined cane sugar had become somewhat of a luxury. The use of molasses was the common practice in Germany—where the cost of moist sugar had been about fifteen pence a pound for some years before the time we are referring to. Proust's treacle must have proved an exceedingly poor article, and Napoleon, realising that human endurance of this would not survive for long, appointed a Committee, with the celebrated Chaptal as its head, to consider the best means of introducing the manufacture of beet sugar into France. Chaptal had succeeded Lucien Bonaparte as Minister of the Interior in 1801. He was the President of the Society for the Encouragement of National Industries, and in all respects he was well qualified to supervise a public enquiry of such importance. Marggraf's discovery in 1747 had already been taken advantage of to some extent in Prussia, and Achard of Berlin and others were already cultivating the beetroot and obtaining small quantities of beet sugar. After an interval of three or four years, during which careful examination had been made of the Prussian methods and results with beet sugar, Chaptal was able to send in a favourable report to Napoleon regarding their probable success in France. Events then moved rapidly. By Imperial decree 32 thousand hectares, say 80 thousand acres, of French soil were at once sown with beet. An absolute embargo was placed on all overseas sugar; and in the same year (1811) Chaptal was created Count de Chantaloupe. The start of the beet sugar industry in Europe may be said to date from this time.

Librarianship, the comprehensive title Mr. R. Irwin has given to the small, concentrated series of discourses recently published by Messrs. Grafton & Co., is a sort of landmark in our thinking. It is a valiant attempt to establish some sort of arena for librarians ; not, indeed, a “philosophy of librarianship”—that, Mr. Irwin asserts, is not feasible as the term philosophy can be applied correctly only to subjects which are part of philosophy itself, although he admits a philosophy of religion, of science and, tentatively, of history. In spite of this precision, the book is what we ordinary librarians call a philosophy of librarianship. Like all good books, it will be the cause of considerable discussion and probably a good deal of argument, some of which the Editor of a library journal thinks it appropriate to indicate, for the book goes to the roots of current activities. But, in the first place, the author Stands apart as it were to get a comprehensive view and then asserts that librarianship is a word for “ applied bibliography ” and that definition covers every activity, book‐selection, bibliography popularly named, cataloguing, classification and the general exploiting of books. Librarianship is one technique, not several, and he implies that it has suffered from the tendency to teach library subjects as separate techniques, for example, cataloguing and classification which are actually one process. This separation was the result of part‐time and other fortuitous forms of teaching. Since the advent of library schools the tendency of the training and examination courses of the Library Association, and as a consequence of the schools themselves, has been to create a unity of Studies which is the perfect librarian's soundest equipment. That is the briefest Statement is the purpose.

The Commissioner of Public Health by virtue of the powers invested in him under “The Health Acts, 1900 to 1922” has made Regulations dealing with the Manufacture, Storage, Handling, Sale, etc., of Food and Drugs and other closely allied articles. Standards of purity and composition are laid down and most of the articles mentioned are defined. The Regulations have been approved by His Excellency the Governor and will come into operation on 1st May, 1929. These Regulations are very comprehensive, and wide in their scope, and in great contrast to the state of affairs in Great Britain where it would be necessary to search innumerable Departmental Orders, Factory Acts, Bye‐laws, etc., to find any regulations which approach these in their objects or entirety. Owing to absence of similar consolidation many of our regulations are overlooked or neglected. In only a few instances can it be said that we have specific regulations superior to these under review.—The first section contains General Regulations dealing mainly with the labelling of articles. They require that very full information should be stated as to the name and composition of the substance, the name and address of the manufacturer, importer or dealer, and the place of manufacture or origin. These particulars have to be printed on the label in plain letters of special size. The section also deals with the permissible use of specific preservatives and colouring matters, the character and quality of the containers, the allowable limits of poisonous metals, the declaration of net weights and measures, and stipulates the kinds of boiler compositions and vermin exterminators which may be used in food factories. The next section contains Specific Regulations covering all the common articles of Food, Beverages, Drugs, and commonly used substances like Methylated Spirit, Biological products (Anti‐toxins, Sera, Vaccines, etc.), Soap, Disinfectants and Colouring matters. The several articles are defined, whether natural or compounded, and if prepared, details of the methods of manufacture are given, also, in most cases, it is specified how the article concerned should be labelled. Many of these regulations and definitions are worthy of special mention, if only in comparison with the regulations, or want of similar regulations in this Country. To note just a few of the most important:—“Self‐raising flour” and “Baking Powder” must yield not less than forty‐five grains of carbon dioxide per pound, and ten per cent. by weight of carbon dioxide, respectively. “Corn‐flour” may be the starch powder derived from any variety of grain. “Infants' foods” must have statements on the label indicating the composition, source of ingredients and value in calories. “Dripping” and “Lard” must contain not more than two per cent. of free fatty acids, while so‐called “Edible Fats and Oils” must contain not more than one per cent. of free fatty acids. “Sausage meat” must contain not less than seventy‐five per cent. of meat. “Mar‐garine” must contain not less than one per cent. of starch, or, not less than five per cent. of sesame oil. “Milk” is described as the lacteal secretion of the cow. It must be clean and fresh, and must be obtained by completely emptying the udder of the healthy cow properly fed and kept, excluding that got during fifteen days immediately before, and ten days immediately following on parturition. It must contain not less than eight and five‐tenths parts per cent. of milk solids not fat, three and three‐tenths parts per cent. of milk fat, and not less than twelve parts per cent. of total solids; its freezing point must not be higher than 0.55°C., below zero as determined by the Winter method. It must not contain any pathogenic micro‐organisms. It must not contain more than one million micro‐organisms to the cubic centimetre from 1st of October to 31st of March, and not more than five hundred thousand micro‐organisms from 1st of April to 30th September. When subjected to the reductase test it must not completely decolourise the methylene blue in less than three hours. “Coffee” must contain not less than ten per cent. of fat. “Coffee essence” must contain not less than 0.5 per cent. of caffeine. “Coffee and chicory essence” must contain not less than 0.25 per cent. of caffeine. “Cocoa powder” must be free from added alkali. “Soluble cocoa” must not contain more than three per cent. of added alkali. “Chocolate” must contain not less than ten per cent. of fat‐free and alkali‐free cocoa. “Icecream” must contain not less than ten per cent. of milk fat. “Potable waters” must conform to certain bacteriological standards of purity. “Drugs” with certain exceptions, must conform to the standards of the British Pharmacopoeia and British Pharmaceutical Codex. “Soap” must contain not less than fifty‐nine per cent. of fatty acids. “Colouring matters.” A list of thirty‐one permitted colouring matters is given. The third section deals with the conditions under which food may be manufactured, stored, handled and sold. The state of the premises as regards construction, suitability and free‐dom from vermin. These regulations are similar to those contained in some of our Factory Acts and certain local Bye‐laws but appear to be more stringent.—Here again only a few of the more important points can be noted. Transportation of food must be conducted in specially constructed vehicles provided with adequate protection against contamination. No returned food must be resold. Exposed food must be protected against dust and insects. Printed paper must not be used for food wrapping. Dealers in second hand containers are compelled to thoroughly cleanse and sterilise them before re‐sale. The use of food containers for disinfectants or poisons is prohibited. Milk and dairy produce must not be handled by any person suffering from any infectious or contageous disease. Milk vessels must be constructed of suitable materials, be kept in good repair, be properly cleansed and of such a shape as to allow thorough cleansing and inspection. Milk vessels despatched to a retailer must be securely sealed. Any person delivering milk is prohibited from carrying water at the same time. No icecream which has become melted must be re‐frozen. Hotels, Boarding Houses, Restaurants, Refreshment Rooms, etc., must have proper and adequate accommodation for storage of foods and occupiers must take due precaution to prevent contamination. All utensils used must be kept in a clean condition and food must not be served out with the fingers. The occupier is also made responsible for the personal habits of the employees while handling food. Regulations are also made for the construction, maintenance and care of Bakehouses, Soda Fountains, Cold Stores, and Meat and Fish Shops. One section deals with the conduct of the business of a “chemist.” It would have been more suitable if the term “pharmacist” had been used here. Finally it is stated that the fees to be paid for analysis are, twenty‐one shillings for chemical analysis, and forty‐two shillings for bacteriological analysis, a more generous rate of pay than that mentioned in a recent Act passed in this Country. Any person contravening any of these Regulations is liable to a penalty of twenty pounds.

If I go inside a church again, it will be feet first, screwed down under uncompromising oak. Even then, I implore all keeners and beaters of breasts to get hold of an electro‐cardiograph machine and carry out one last test: the experience could well bring on a protesting surge and revive me — apoplexy in reverse, as it were.