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Considers the introduction of OCLC and other technology in public libraries as a response to reduced budgets and an increased demand for information. Discusses the history of cataloguing, the development of new cataloguing systems, bibliographic record editing, and methods of processing materials. Surmises that OCLC has been a sound investment in forging a new link between acquisitions and cataloguing, as well as reducing cost per cataloguing unit.

In the last four years, since Volume I of this Bibliography first appeared, there has been an explosion of literature in all the main functional areas of business. This wealth of material poses problems for the researcher in management studies — and, of course, for the librarian: uncovering what has been written in any one area is not an easy task. This volume aims to help the librarian and the researcher overcome some of the immediate problems of identification of material. It is an annotated bibliography of management, drawing on the wide variety of literature produced by MCB University Press. Over the last four years, MCB University Press has produced an extensive range of books and serial publications covering most of the established and many of the developing areas of management. This volume, in conjunction with Volume I, provides a guide to all the material published so far.

This article investigates Departmental representations of allies and enemies, especially in the Pacific Ocean, during the Great War. The first section provides an overview of the Department’s principal instruments “the School Paper and Education Gazette” in communicating representations as well as expected views and behaviours with regard to Empire, allies and enemies. The second section explores the Department’s positioning of Germany in the Pacific Ocean and in relation to Australia; the third looks at France; and both focus on children’s responses to the reporting. The final section investigates representations of New Zealand including those within the Australian and New Zealand Army Corps legend that the Department chose to acknowledge.

On every side voices are raised against the growing use of chemical additives in food; the possible hazards to health; the inadequacy of present methods of control and of stemming the rate at which the practice is growing. Not unexpectedly at the season of annual conferences, with its crop of wildish statements and scare headlines, attention appears to be focussed upon the problem as if it were something new. These platform heroics not‐withstanding, it is indeed a difficult and growing problem. Not by any means a new one, however, for additives have been used in food preparation for many years, but before the first War they were mainly natural products; large‐scale food processing had yet to come. Now synthetic products have replaced the natural and possible ill‐effects are engaging world interest.

Service industries hold an increasingly dynamic and pivotal role in today’s knowledge‐based economies. The logistics industry is a classic example of the birth and development of a vital new service‐based industry, transformed from the business concept of transportation to that of serving the entire logistical needs of customers. Quantum advances in science, technology, and communication in the new millennium have compelled firms to consider the potential of the so‐called new “resources” (technology, knowledge and relationship networks) that are essential if firms are to operate effectively within the emerging business model, and to utilise the opportunities to innovate and gain market leadership. Through an extensive literature review, this paper examines the factors that nurture innovation in logistics services, identifies the contributions of the new “resources” and, using industry examples, examines the application of these resources to logistics firms as they assume an extended role within the new business model.

The war between formidable rivals for the use of the word “Champagne” continues. It began in 1958 at the Old Bailey with a prosecution brought under the Merchandise Marks Act alleging the application of a false description, viz., “Spanish Champagne” to goods and a second charge of applying the false description “champagne.” For the prosecution it was stated that “champagne” could only come from the Champagne district of France, which in 1921 the French Government had officially established and limited as the sole area for the production of champagne. Such a description applied to a Spanish wine, therefore, was false and misleading. The prosecution failed. The judge had stated there was overwhelming evidence of wines having lost the territorial origin of their names.

Reports from the Phoenix, Arizona Public Library on the process of physically linking online catalogues with the community college district, a DRA site, for resource sharing and other co‐operative projects. Addresses the issue of foreign language collections in a culturally and linguistically diverse area,focusing on the implications for acquisitions and cataloguing methods.

The initial shock of devaluing the currency, after so many promises that it would not take place, has passed; only the uncertainty and apprehension remain. It seems an idle exercise to compare the present state of the country's economy with other periods in recent history, such as when in the first Labour Government, we went off the gold standard; at that time, shock was indeed profound and again, the French were cock‐a‐hoop, but the position was complicated by the huge inter‐indebtedness of the Allies in the First War. Or the first devaluation after the Second World War, but both periods were also characterized by public waste and profligate spending. Now, we have to obtain foreign loans and financial backing to keep going, and it is this aspect of the present devaluation which will probably far outweigh any positive advantages. The country's massive external debts were increased by approximately one‐seventh overnight, probably wiping out completely all the repayments made at such great effort since the War. Devaluation of the currency cannot be seen as anything but a grievous blow to the country, presaging hard times ahead for everyone. When promises were being made that devaluation would not take place, there can be little doubt that these were honestly made and, at the time, believed in, for no Government of a country with imports always exceeding exports, would impose such a burden on its people willingly. It must then have been forced upon them.

The services rendered by the Public Analysts of the country during the past seventy years in general and during the past five years in particular in the interests of public health is one of those imponderable national assets whose value to the community cannot be estimated in terms of the pound sterling or the pound avoirdupois. But there they are and the best acknowledgement is to say that a knowledge of what should be “the nature, substance, and quality” of our foods and drugs is largely based on the impartial and practical findings of the group of experts known generically as “Public Analyst.” All such reports, like this one for the year 1944, which is under consideration, strongly emphasise by their mere nature the increasing complexity and importance of the examination of foods and drugs under the main a,nd subsidiary acts and regulations. In fact the Public Analyst might, under present conditions, say, mutatis mutandis, with Bacon “so great is the accumulation of the statutes … and so intricate are they, that the certainty of the law is entirely lost in the heap.” We believe that when Bacon wrote there were about two thousand statutes on the books. By this time the number of regulations issued by the Ministry of Food in the interests of public health must have swelled almost to the dimensions of a legal code, but there the comparison ends. Many regulations have been issued as a result of conditions imposed by the War whereby the use of a corresponding number of what were well‐known constituents of foods has been either prohibited or limited in amount. The processing of foods has greatly developed. Many of these foods are produced under the stimulus of trade competition. The Labelling of Food (No. 2) Order, 1944, “by far the most important of the orders relating to the adulteration of food,” requires that the labels of pre‐packed foods must give the name or registered trade mark and address of the packer or labeller; and that the purchaser may have some idea of what he may be buying the quantity of each ingredient must be stated, or if this be not done then the ingredients must be listed in the order of their proportions beginning with the name of the one that occurs in the largest proprotion. The net weight of the food must be stated. Certain exemptions are allowed. Thus milk, fish, fruit, and vegetables preserved otherwise than by canning and bottling and for others whose composition is already controlled by regulation. The Order ensures that “the nature of new types of compound food … will be known at least in general terms.” The Report further says, “This Order is a great step forward in the history of food legislation, and will be welcomed by public analysts no less than by consumers, although it will certainly entail a very considerable addition to the analytical work already involved in the examination of foods, and will necessitate in the case of the determination of vitamins, the use of specialised technique and of expensive apparatus.” The Order states that if a food contains vitamins or minerals the minimum quantity of these per ounce must be specified on label or in advertisement. The same remarks will, we imagine, apply to the drawing up of food standards. The Ministry of Food is empowered to do this. Food standards have been urgently needed for a long time past and many are now in existence. These are official and binding as will be others as they appear. It will be noticed that they relate for the most part to more or less highly processed foods such as self‐raising flour, fruit curd, jam, marmalade, mincemeat, and coffee essence. The absence of official standards has tended to confusion and uncertainty. It may become a case of “so many men so many minds,” unless the offence be very gross and obvious. The “protective” foods, fresh milk, eggs, fruit, and vegetables are the most needful especially for the younger members of the community. Unfortunately they are the most costly and unless they be fresh are worse than useless. Milk qualitatively and quantitatively stands first on the list. The report states that the percentage of adulteration, 9·5, is the highest recorded for the years 1939 to 1944 inclusive. It is pointed out that it must not be assumed from these figures that 9·5 per cent. of the milk supplied to Birmingham is adulterated as 72 out of the 267 reported against were taken from only 12 vendors whose milk was suspected. The composition of the milk sold in Birmingham compares favourably as regards composition with those of five other towns or counties whose figures are quoted. Incidentally, it may be remarked that the legal limit of 8·5 per cent. of solids‐not‐fat and 3 per cent. of fat is a generous minimum, for from the figures given for the average composition of all samples of milk for 1944 it seems that the non‐fatty solids amount to 8·77 per cent. and fat to 3·65 per cent., while the average composition of all farmers' milks is practically the same. It is unnecessary to elaborate the point further beyond remarking that the figures given show that generally there is no excuse for poor quality milk. Unsafe milk, that is milk containing pathogenic organisms, is another matter. Particulars of prosecutions of five farmers for selling adulterated milk are given. In two of the cases mentioned adulteration, in one case certainly in the other case probably, was due to dishonesty of employees. In another case it seems that 57 gallons of “milk” represented by six samples contained 5½ gallons of added water! The milk coolers were found to be in order. The persistent and inexplicable leakiness of that piece of mechanism is frequently put forward as an excuse for the presence of extraneous water in milk. The cows, too, were young and in good condition. Presumably they were yielding milk of normal quality. It will also be remembered that the alleged all too ready response of these animals to slight variations in food or weather is sometimes given as a reason for fat deficiency. With regard to other foods reported against. The low available carbon dioxide content of baking powder, self‐raising flour and the like would seem to be due to old stock. The vendor in one case, “discovered at the back of the shop,” nine packets of old stock. Poor storage conditions; or unsatisfactory containers would also seem to be contributory. Other foods, some being of like character to the above named, have attained notoriety by being enriched with eggs, larvae, and mites. Other offences are of well‐known type. We have “coffee” with 15 per cent. of chicory in one case and about 33 per cent. in another. Orange flavour beverage powder containing, “among other things,” 13·4 per cent. of Epsom salts! Why? The packers would seem to have a penchant for Epsom salts. They had added this purgative before and were now asked to label the package giving the amount of Epsom salts. The only explanation that occurs to the writer is that it was the wish of the packers to rid the system as quickly as possible of the beverage before the “other things” had time to take an effective hand in the game. Two samples of rice contained an excess of French chalk. This had been used as a polishing agent in an attempt to attract the palate by pleasing the eye. Unfortunately this removes the germ plus vitamin B. This process was practised long before the existence of vitamin B was even suspected and the public has by this time so successfully humbugged itself into the belief that rice not so treated is unfit to eat that it would require another Order of the Ministry to protect the purchaser against himself. “Brawn” had a “most unappetising appearance.” It had been dyed a brilliant red and its make up—only 4 per cent. of flesh meat—was such “that by no stretch of the imagination” could it be called brawn. Yet even the sale of this stuff seems to have been successful. The brilliant red colour possibly doing the trick this time. “Honey.” In this case the word Honey was printed in large type and underneath “emulsified flavour” in small type. It consisted of a 2 per cent. solution of gum artificially flavoured of the consistency and appearance of honey. “The whole ‘get up’ was calculated to mislead as to the nature, substance and quality.” Tinned soup was described on the label as “extra concentrated,” and was alleged to make “twice the quantity of soup.” It was “no more concentrated than any other canned soup on the market.” “A packet of so called ‘stuffing’ was found to consist almost entirely of bread crumbs.” It was described as “very old stock.” The Ministry of Food insist on 7¾ per cent. of herbs being included. How “very old stock” could be even an explanation let alone an excuse we fail to see. In another case that ever useful word “improved” was used. “Improved Parrishes Chemical Food” was found not to correspond with British Pharmacopoeia requirements, and further the “word ‘improved’ hardly seemed applicable to a product containing 30 per cent. less of one of the principal constituents than the official article.” Then we come to “Port Wine.” As the result of a complaint—regarding the quality of rum and port, wine sold at a licensed house—samples were taken. The rum was found to be genuine. The port, however, consisted of “so called ‘British Wine.’” It seems that the licensee “had developed the very unfortunate habit of supplying it when asked for port.” The licensee was warned that he must disclose the nature of the drink when selling it. In 1944 5,302 samples were taken in Birmingham under the Food and Drugs Act. 368 of these or 6–8 per cent. were reported against. Those mentioned above are a few typical instances. Unfortunately no comparison with the rest of England and Wales in this respect is possible, the Ministry of Health having suspended the publication of figures. It is, however, certain that every such report introduces a new act in this comedy of errors with the Public Analyst as chorus.

Numerous problems have arisen in the application of freezing methods to the various types of food products. One problem is concerned with the determination of the direct effects of low temperatures upon the food itself and another problem is to determine the effects of low temperatures upon other factors which may in turn affect the quality of the food. We are especially interested in knowing the exact effects of freezing and other low temperatures upon the micro‐organisms associated with foods. Bacteria constitute the most significant group of micro‐organisms affecting the sanitation and keeping qualities of foods. Those bringing about the decomposition of food products, while they are many and vary greatly, depending upon the nature of the food, are chiefly organisms from the air, water and soil. The types of bacteria found in foods vary greatly in their action on the food and also in reaction or response to varying temperature conditions. The action of micro‐organisms on foods of high carbohydrate content results in fermentations, while the action of the micro‐organisms on foods of high protein content will result, chiefly, in putrefactive changes. The former type of change usually occurs at a more rapid rate, when conditions are favourable, but the latter change usually results in a more undesirable condition of the food. While certain types of bacteria grow best at temperatures well above human body temperatures and others even as low as the freezing point of water, a large majority of those found in foods and the ones normally responsible for the detrimental changes in foods, are active only between 50° and 100° F. It is this latter group which is most implicated in food spoilage and it is significant that this group will be most effectively suppressed by low temperatures. Bacteria are much less affected by low than by high temperatures. Cold alone does not kill most types of bacteria, but slows down their activities to such an extent that they multiply very slowly, if at all. Many bacteria will die off, however, when held at a temperature below that which permits growth and reproduction. Bacteria, generally speaking, will be more easily killed when frozen in pure water than when frozen in foods containing albuminous matter and fats. There are a few bacteria of the cold‐loving type, which may actually multiply and cause slow decomposition at temperatures of 0° C. or less, if substances in solution are present to depress the crystallising point of water. Cold not only retards the growth of bacteria by the direct physiological effect of slowing down the rate of metabolism, but also depresses bacterial activity through its effect on their water and food supplies. Bacteria cannot grow and multiply in a completely frozen or crystallised medium, since they are by nature aquatic and are unable to carry on their normal activities except in a liquid medium. There is no evidence that bacteria maintain a body temperature which would make water available from a completely frozen medium. Bacteria may only utilise food when it is in soluble form, and thus capable of diffusion through their semipermeable cell membranes. When the temperature is sufficiently low to cause the crystallisation of most of the water, the remaining constituents become relatively more concentrated and this will further suppress the activity of the bacterial cells by affecting their osmotic pressures. These effects are very similar to those of partial desiccation or drying. In the course of experimentation some very striking examples of bacterial resistance to low temperatures have been reported. Lactobacillus and aerobacter have been reported to survive in peas stored at −10° C. for two years; whilst bacteria of the genus Pseudomonas were reported to increase in numbers when stored at −4° C. In general it may be said that practically all pathogenic bacteria likely to be found in foods will die off rather rapidly at low temperatures. However, this should not be interpreted to mean that infected foods can be made safe by low temperatures alone. Among the disease producing bacteria transmitted through foods, those of special significance include the organisms and toxins of botulism, typhoid fever, the several organisms of food poisoning called ptomaine poisoning, belonging to the Salmonella group (Salmonella enteritidis, etc.), and various organisms causing infections of the general nature of dysenteries or summer complaints of infants and adults. Frozen foods present no greater threat of botulism than foods preserved by other methods, yet it has been shown that Clostridium botulinum spores may survive freezing at −16° C. for as long as 14 months. The vegetables when thawed become toxic in from three to six days. Experiments have shown that Clostridium botulinum in foods preserved by “quick freezing” and subsequent storage at temperatures below 10° C., show no toxin production for at least 30 days. The lower the temperature of storage the greater the protection against botulism. All foods in which Clostridium botulinum might be present, and which have not been thoroughly heated, should be refrigerated at or near the freezing point. All foods which may harbour the botulism organisms or toxins should be selected with special care, before they are frozen, and care should be taken to see that they are kept frozen until used by the customer. Frozen vegetables should be used immediately after thawing. Thawing and refreezing is always objectionable since such a practice leads to loss of quality, and since bacterial growth and activity may occur during the period of thawing. While the typhoid organisms (Eberthella typhosa) shows considerable variation in resistance to low temperatures, it has been shown that about 99 per cent. will be killed immediately by freezing. Temperatures below freezing apparently have little more effect than the freezing point temperature. Small numbers of the Salmonella and similar organisms of the food poisoning groups may survive in frozen foods for periods of several weeks. It has been shown, however, that no significant growth of activity of these organisms will occur if the foods are refrigerated at 5° C. (41° F.) or less. Moulds and yeasts are of relatively little importance in frozen foods, both from the standpoint of sanitation and food spoilage. While low temperatures will materially retard the rate of enzymatic changes within food products, there is evidence that such changes continue to take place in frozen foods, even considerably below the freezing point. These changes probably account, in part, for the fact that frozen foods once thawed, will decompose more rapidly than foods which have not been frozen.