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November 1, 1973 Master and Servant — Redundancy — “Dismissal” — Employers' ceasing work at one place — Employee informed of requirement to work elsewhere at future indeterminate date — Notice handed in by employee — Whether repudiation of contract of employment by employers — Whether employee entitled to redundancy payment — Redundancy Payments Act, 1965 (c.62), ss.l(2)(a), 3(1)(a).

July 12, 1973 Industrial Relations — Unfair dismissal — Excluded classes — Three employees and one part‐time employee — Whether “less than four employees who had been continuously employed”— Whether part‐time employee to count — Industrial Relations Act, 1971 (c.72), ss. 27(1)(a), 151(1) — Contracts of Employment Act, 1972 (c.53) Sch.1, paras 3, 5.

October 3, 1973 Master and Servant — Redundancy — Dismissal for redundancy — Illness of employee — Employee absent from work — Whether contract of employment frustrated — Whether dismissal by reason of redundancy.

May 17, 1973 Industrial Relations — Unfair dismissal — Employee's notice to terminate employment accepted — Subsequent unfair dismissal during period of notice — Whether employee could unilaterally withdraw notice.

March 28, 1973 Industrial relations — Unfair dismissal — Complaint — Time limit — Employee ignorant of right to compensation — Complaint more than four weeks after dismissal — Whether “practicable” to have presented complaint earlier — Industrial Tribunals (Industrial Relations, etc.) Regulations, 1972 (S.I. 1972 No. 38), Sch. r.2(1)(a).

July 26, 1973 Industrial Relations — Unfair dismissal — Reasonableness of dismissal — Employee's refusal to enter into restrictive covenant — Whether refusal a reason justifying dismissal — Whether “some other… substantial reason of a kind such as to justify … dismissal” — Whether ejusdem generis rule applicable — Industrial Relations Act, 1971 (c.72), s.24(l), (2).

Comparative cultural closeness between Canada and the U.S. established in part by the Hofstede (1980) study continues to influence some business research efforts that assume cultural parity between the two nations. Sampling business professionals, evidence emerges that cautions assuming cultural parity between Canada and the U.S. based on typical and selected Anglo culture type dimensions. Contributing as an updated empirical test of the Anglo culture type assumption between the two nations, uncertainty avoidance was higher in the U.S. sample and varied more by country than by individual characteristics or by an indication of professional discipline type.

The experimental parliamentary subsidy on knights' fees and freehold incomes from lands and rents of 1431 was the only English direct lay tax of the Middle Ages which broke down. As such, this subsidy has a clear historiographical significance, yet previous scholars have tended to overlook it on the grounds that parliament's annulment act of 1432 mandated the destruction of all fiscal administrative evidence. Many county assessments from 1431–1432 do, however, survive and are examined for the first time in this article as part of a detailed assessment of the fiscal and administrative context of the knights' fees and incomes tax. This impost constituted a royal response to excess expenditures associated with Henry VI's “Coronation Expedition” of 1429–1431, the scale of which marked a decisive break from the fiscal-military strategy of the 1420s. Widespread confusion regarding whether taxpayers ought to pay the feudal or the non-feudal component of the 1431 subsidy characterized its botched administration. Industrial scale under-assessment, moreover, emerged as a serious problem. Officials' attempts to provide a measure of fiscal compensation by unlawfully double-assessing many taxpayers served to increase administrative confusion and resulted in parliament's annulment act of 1432. This had serious consequences for the crown's finances, since the regime was saddled with budgetary and debt problems which would ultimately undermine the solvency of the Lancastrian state.

The following are portions of a paper, bearing the title as above, which was read before the Royal Society of Arts on April 18th, 1945, by Sir Edward V. Appleton, LL.D., F.R.S., the Secretary of the Department; Sir Henry Dale, P.R.S., presiding.

Vinegar, vin aigre or soured wine is a name that suggests the nature and origin of the substance which is the subject of this note. In France the name is applied to the substance that results from the acetous fermentation of wine. The name has at least the merit of accuracy. The term vinegar has, however, been extended in this country to denote the product obtained by the acetous fermentation of a malt liquor and in the United States of America to mean the substance resulting from the acetous fermentation of cider. In general it may be said that certain kinds of vegetable matter may be made to yield a vinegar by this process. The Census of Production under the common heading “ vinegar and acetic acid ” states that in 1924 the output of these substances, in this country, was 14,200,000 gallons of a value of a little over a million pounds sterling; in 1930 the corresponding figures were 14,600,000 gallons and £950,000; in 1935, 17,100,000 gallons and £790,000. It may be observed that vinegar and acetic acid are not by any means the same thing. Vinegar made by acetous fermentation contains about six per cent. or slightly under that amount of acetic acid as a main and essential constituent, but other substances are present that give it a characteristic bouquet. But whether vinegar be made from malt, wine, cider, or similar substances it is a palatable and wholesome condiment and preservative. It is the result of a biological as distinguished from a chemical process, and we suggest that the term vinegar be limited to the product resulting from the former and not from the latter if it be intended for use in the household as an element in the food supply. The Food Inspectors Handbook, VI Edition, 1913, p. 300, tells us that commercial vinegar is a more or less impure acetic acid. The different varieties according to their source being malt, wine, cider, beet, sugar, and wood vinegars. We cannot think that “ impure acetic acid ” is a particularly happy definition of the term vinegar. It is surely the “ impurities ” the result of secondary reactions that give the characteristic flavour and palatability to vinegar that serve to distinguish it from a merely dilute solution of acetic acid. In the same way whisky might be defined as impure alcohol, but no one, as far as we know; has ever seriously suggested that a dilute solution of absolute alcohol would be a satisfactory substitute for whisky. similarly we suggest that wood vinegar—derived as it is from the distillation of various kinds of wood—is in its origin a purely chemical product and in no sense a biological product. It would follow that if the term vinegar be restricted, as we suggest it ought to be, to the product of biological action the term wood vinegar though well known and often used is really meaningless. The Food Industries' Manual, 1945, written for the guidance of food manufacturers, describes artificial vinegar—made by diluting acetic acid with water and colouring the solution with caramel—as a very poor substitute for the genuine product. “ Artificial vinegar ” it says “is raw in taste and completely lacking in the fine bouquet of characteristic brewed vinegar.” The Extra Pharmacopœia says that vinegar is “also made by diluting acetic acid and colouring with burnt sugar.” The reference however, presumably refers to the use of this kind of “ vinegar ” in pharmacy—vinegar and brown paper for instance—and not as an ingredient in foods.