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Misunderstanding, or misconstrual, is a major exacerbating factor in conflict escalation and an impediment to negotiation and resolution. Laboratory work has identified characteristic errors of construal which partisans make in assessing the views of their opponents. This paper examined whether these same phenomena could be observed in a traditional real‐world conflict, that between trade unions and management. In two studies, union representatives and managers reacted first (in Study 1) to an actual contract negotiation that the two sides were involved with, and then to a hypothetical unjust act. Results revealed that the two sides indeed display many characteristic errors of construal. Specifically, union representatives underestimated management concern for harmful acts against workers, or management's sincere wish to negotiate in good faith within financial constraints, and were generally highly suspicious of management motives and intentions toward workers. Managers saw union representatives as unreasonable, and greatly overestimated union militancy and unwillingness to accept extenuating circumstances. Negotiations will be greatly improved if such misconstruals can be exposed and debunked prior to, or during negotiations.

Chemistry as an applied science suffers from the fact that its necessarily close connection with various branches of industry is ill defined and generally very unsatisfactory in character. One result of this is that those who have made chemistry their profession find themselves more often than not in the position of having to subordinate their professional instincts to the temporary exigencies of some particular branch of trade and to find their professional status called in question and criticised by those who are not in the profession itself and who have no right to criticise.

Presents a review on implementing finite element methods on supercomputers, workstations and PCs and gives main trends in hardware and software developments. An appendix included at the end of the paper presents a bibliography on the subjects retrospectively to 1985 and approximately 1,100 references are listed.

During the year the officers of the Board of Customs and Excise have taken numerous samples at the ports with a view to giving effect to the provisions of Section 1 of the Sale of Food and Drugs Act, 1899, and Section 5 of the Butter and Margarine Act, 1907, as to the importation of butter, margarine, milk, condensed milk, cream, and cheese.

Many of the difficulties that have been experienced by Health Authorities in this country in the examination of imported butcher's “offal”—using the term “offal” in its trade sense—would seem to have been due to injudicious methods of packing on the other side. The organs that constitute “offal”—livers, plucks, kidneys, sweetbreads, and so forth—have hitherto been closely packed into a bag, box, or crate, and the whole mass then frozen hard. Hence on arrival at the port of inspection the separate examination of these organs for possible disease conditions was rendered a matter of extreme difficulty. The exporters have now, it appears, almost all arranged for the separate freezing of the larger organs before packing, and in the case of smaller organs, such as kidneys and sweetbreads, some packers now make use of shallow boxes.

A discussion “ On the Neglect of Science in Commerce and Industry ” seems to involve the assumption that this neglect is general if not total. As this would be an exaggeration, I prefer to speak of the inadequate appreciation of science in the British commercial and industrial world. During the last thirty years immense efforts have been made to provide instruction in physical science for all classes in the community, and with some success. Every British university is provided with laboratories and gives degrees in science; the number of colleges and technical schools has increased enormously, and the quality of the teaching provided has greatly improved, while there are but few secondary schools which are not furnished with good laboratories in which physical science is taught up to a comparatively advanced stage. Out of these universities, colleges, and schools proceed annually many hundreds of young people with a tincture of scientific knowledge, some of them possessing even a certain amount of practical skill and experience. I do not refer to engineers whose training and professional qualifications require separate discussion.

I felt myself the recipient of a great honour when asked to read a paper on this subject before your Society. One difficulty, however, at once confronted me, and that was that what your society might regard as an act of sophistication of food, I might believe to be only a perfectly legitimate manufacturing improvement. I had no wish to masquerade before you as a wolf in sheep's clothing, and therefore stated my position to your secretary. As a result of some correspondence, I think that he, as your representative, and I, both felt that granted such differences of opinion, they themselves constituted one of the strongest arguments in favour of the formation of a Court of Reference. There are, no doubt, many processes which are considered by their inventors and users as of advantage in the manufacture of food, whereas others regard them with the greatest distrust and aversion. In most cases I believe the members of both these classes to be high‐minded and honourable men. That being so, it is submitted that the best method of arriving at the real facts is the establishment of an impartial, broad‐minded, and capable Court of Reference, to which such matters should be submitted for examination and decision.

Ministry of Health, Whitehall, S.W.1. 31st July, 1925. SIR, I am directed by the Minister of Health to draw the attention of the Council to the Milk and Dairies (Consolidation) Act, 1915, which will come into operation on the 1st September, 1925. Section 21 (1) of the Act provided that it should come into operation on such date, not being later than the expiration of one year after the termination of the war, as the Local Government Board might by order appoint. Section 1 of the Milk and Dairies (Amendment) Act, 1922, enacted that the 1915 Act, notwithstanding anything contained therein, should not come into operation before the 1st September, 1925. Although it was the evident intention of the 1922 Act that the 1915 Act should come into operation on the date mentioned, the Minister is advised that it is not certain that this is effected automatically by the Act itself. He has therefore deemed it advisable, in order to remove any possible doubt, to make an Order formally appointing the 1st September, 1925, as the date of commencement of the Act.

This Society, originally known as “The National Pure Food Association,” has been reconstituted under the above title. The objects of the Society are to assist as far as possible in checking the widespread evils of food adulteration, for this purpose to bring about a public realisation of the admittedly serious character of food frauds, and, under expert advice, to co‐operate with constituted authority in effecting their repression. The policy of the Society is directed by a representative Council, and, the Society being thus established on an authoritative basis, cannot fail to become a powerful and valuable organisation if adequately and generously supported by the public. The governing body of the Society is constituted as follows:—

Very much more might be done to improve the quality of our food supplies by the great organisations that exist for the avowed object of furthering the interests of traders in foodstuffs. It is no exaggeration to say that these organisations claim, and rightly claim, to speak in the aggregate on behalf of great commercial interests involving the means of livelihood of thousands of people and the most profitable disposal of millions of money. The information that they possess as to certain trade methods and requirements is necessarily unique. Apart from the commercial knowledge they possess, these organisations have funds at their command which enable them to obtain the best professional opinions on any subjects connected with the trades they represent. Their members are frequently to be found occupying positions of responsibility as the elected representatives of their fellow‐citizens on municipal councils and other public bodies, where the administration of the Food Laws and prosecutions under the Food and Drugs Acts are often under discussion. Such organisations, then, are in a position to afford an unlimited amount of valuable help by assisting to put down fraud in connection with our food supply. The dosing of foods with harmful drugs is, of course, only a part of a very much larger subject. It is, however, typical. Assuming the danger to public health that arises from the treatment of foods with harmful preservatives, the continued use of such substances cannot but be in the long run as harmful to the best interests of the traders as it is actually dangerous to public health. The trade organisations to which reference has been made might very well extend their sphere of usefulness by making it their business to seriously consider this and similar questions in the interests of public health, as well as in their own best interests. It is surely not open to doubt that a great organisation, numbering hundreds, and perhaps thousands of members, has such a membership because individual traders find it to their interest, as do people in all walks of life, to act more or less in common for the general advantage ; and, further, that it would not be to the benefit of individual members that their connection with the organisation should terminate owing to their own wrong‐doing. The executives of such trade organisations hold a sufficiently strong position to enable them to bring strong pressure to bear on those who are acting in a way that is contrary to the interests of the public generally, and of honest traders in particular, by adulterating or misbranding the food products that they gain their living by selling. It should also be plain that such trade organisations could go a long way towards solving many of the very vexed questions that arise whenever food standards and limits, for example, form the subject of discussion. These problems are not easy to deal with. The difficulties in connection with them are many and great; but such problems, however difficult of solution, are still not insoluble, and an important step towards their solution would be taken if co‐operation between those who are acting in the interests of hygienic science and those who are acting in the interests of trade could be brought about. If this could be accomplished the unedifying spectacle of alleged trade interests and the demands of public health being brought, as is so often the case, into sharp conflict, would be less frequent, and there can be no doubt that general benefit would result.