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This article seeks to depict the pivotal role Hugo Munsterberg, the great pioneer in industrial psychology, played in the lives of his students, some of whom were feminists regardless of his own chauvinistic opinions. The article aims to examine the contributions made by Mary Calkins, Ethel Puffer, and William Marston, all former students of Munsterberg, who went on to make valuable contributions in psychology, women's issues, the polygraph, and the creation of the first and most famous comic book super heroine.

Synthesizing articles from history journals, writings about the figures of interest, published works by the figures themselves and other resources, this paper illustrates how Hugo Munsterberg impacted the scholarly careers of Calkins, Puffer, and Marston who all made valuable contributions to academia and popular culture.

This paper concludes that Munsterberg's influence was evident in the works of Calkins, Puffer, and Marston in areas as diverse as the psychology of beauty to the detection of deception. Despite his own chauvinistic views Munsterberg had an amicable and productive relationship with the aforementioned students, which sometimes extended beyond a professional relationship. Consequently, they initiated a research agenda that was greatly influenced by Dr Munsterberg.

This article highlights Dr Hugo Munsterberg's influence on Calkins, Puffer, and Marston, who made valuable contributions in women's issues, as well as the development of DISC theory, and the super‐heroine Wonder Woman.

The Food and Drugs Act, 1938—or 1 and 2 Geo. VI. chap. 56—contains an important new provision. This provision is designed to prevent the practice of attaching to the containers of foods or drugs labels bearing misleading or exaggerated statements relating to the contents of the package whereby the purchaser is misled into believing that the food or drug he purchases has merits peculiarly its own, but which in fact it does not possess. In other words, this practice is an attempt on the part of the manufacturer or salesman to deceive the buyer as to the nature, substance and quality of the goods he buys.—It is a matter of additional satisfaction to note that the same section of the Act is also directed against the practice of causing to be inserted in newspapers or similar publications, advertisements making similar false or exaggerated claims for such inferior products. The malpractice referred to is particularly evident when certain proprietary foods and patent medicines are concerned.

Of the kinds of food I have mentioned, I wish to deal in more detail with two of our staple items of food, milk and meat.

IN order to be able to discriminate with certainty between butter and such margarine as is sold in England, it is necessary to carry out two or three elaborate and delicate chemical processes. But there has always been a craving by the public for some simple method of determining the genuineness of butter by means of which the necessary trouble could be dispensed with. It has been suggested that such easy detection would be possible if all margarine bought and sold in England were to be manufactured with some distinctive colouring added—light‐blue, for instance—or were to contain a small amount of phenolphthalein, so that the addition of a drop of a solution of caustic potash to a suspected sample would cause it to become pink if it were margarine, while nothing would occur if it were genuine butter. These methods, which have been put forward seriously, will be found on consideration to be unnecessary, and, indeed, absurd.

Presents a behavioural development product specifically validated for use in the UK and Ireland, based on a learning instrument that has been used successfully world‐wide for more than 30 years and by more than 40 million people. The article describes the history of the model, the methodology used for country validation, and a specific application in a UK organisation. By applying the same stringent psychometric criteria as for behavioural assessments that require third‐party interpretation, Inscape Publishing offers a user‐friendly and cost‐effective self‐assessment tool for use throughout organisations to provide a consistent language for defining and addressing behavioural, interpersonal and managerial issues.

In America they do not tell Englishmen the story of George Washington and his exceptional devotion to the truth. The reason for that is, I think, because they are too busy telling us yarns illustrative of their conviction that we are entirely devoid of any sense of humour, the favourite, of course, being the one about “we eat what we can and can what we can't.” But even if we are dense and slow‐witted and have no Washington story, we are not without our Washingtons. Myself, I have discovered one and in the most unexpected of situations—in the milk trade, in fact, It was not with a little hatchet he said he had done it, of course; it was with his little bucket. And having prefaced his statements, as did the illustrious original, with the ringing declaration “I cannot tell a lie,” he explained just how the water found its way into the milk. It was because, taking his little bucket and filling it with water, he went round all the milk pails and he swilled them out and then added all the rinsings to the churn containing the milk, all ready for distribution. It was not that he wanted to adulterate the milk; it was that he wanted to make sure that no single drop of milk given by the cows was lost. Not for a moment did it occur to him that the rinsings consisted mainly of water and that the bulk of the milk would be diluted to such an extent that in the churn containing 7½ gallons about a gallon was water. How there could be so much, my lacteal Washington could not understand, as for rinsing purposes he was convinced he used no more than a pint. No one in court or in the witness box could tell him, or his judges either for that matter, and so it finished up with him being called upon to pay a fine of £10 with costs £2 18s. And all because he used his little bucket as he ought not to have used it. I forget what G. Washington's father did to him for demolishing the cherry tree with his little hatchet. The next time I am in America, interrupting somebody's funny story about the uselessness of expecting an Englishman to see anything funny in a funny story, I must ask about this.

Up to now, no extensive work has addressed the capacity and resiliency of pre-school children, nor the importance of extending disaster preparedness education to them. The purpose of this paper is to show that given the right learning tools to engage them, in this case a comic strip designed for this purpose by the first author, pre-school children are able to demonstrate the extent of their learning well.

Comic strips have been used in a number of ways to enhance knowledge and education, including for disaster risk reduction (DRR). Their use as learning stimuli is outlined, showing their historical context as well as their potential for future use. The methodology used included classroom observations, coupled with interviews with some of the class.

The research showed that pre-school children engaged with and responded to the comic strips in a positive manner while the blank comic strips allowed learners to make sense of the topic through the retelling of the story, allowing them to be placed within a schema of understanding deemed essential for deeper level learning.

The research is significant because it shows that, even at a young age, complex cognitive process were engaged in order for learners to take their new knowledge, place it within the context of their own experience and re-tell it to others. This pattern of reflection, reasoning and testing is important for triple-loop learning, which may hold the key to truly resilient individuals and communities.

The curing of pork for the purpose of manufacturing bacon and ham is fundamentally a process of salting that was originally used merely as a method of preservation. A century and a half ago the curing of pork was done on the farm or in the home. To‐day, practically all the bacon and ham consumed is mass‐produced in factories, and the concern of manufacturers is to obtain the best standard products by the simplest means. The report that follows is not concerned with those factors in the quality of the product that can only be standardised by control of the conditions under which the pig is reared and of its treatment immediately before slaughter, such as the conformation and composition of the carcase. It is concerned only with those factors that are definitely due to the process of curing, namely, the cured flavour, the production of the red cured colour of the lean meat and the even distribution of salt. It is now well known that the production of the red colour is due to the interaction of a nitrite, such as potassium or sodium nitrite, with the haemoglobin of the meat, which yields a pigment, nitroso‐haemoglobin, which is more permanent than haemoglobin. On the other hand, it is known that such nitrites may have harmful effects upon animals, if taken indiscriminately into the alimentary system, so that the view generally held is that the amount of nitrite in staple foods should be as low as possible. In the traditional method of curing, nitrite is not added to the curing salt. Nitrate (saltpetre) is added. The fact that the red colour develops is due to the action of certain bacteria in reducing a portion of the added nitrate to nitrite. In this indirect method of introducing nitrite into the cure, the amount of nitrite in the product when it is finally consumed depends upon many variables, and cannot be easily or strictly controlled. The traditional procedure of adding nitrate is still the basis of commercial practice in this country ; in fact, the addition of nitrite is illegal. The traditional method of curing on the farm or in the home has, however, been modified in one very important way in the modern factory. Traditionally, dry salts were used. To‐day, the usual method employed in factories is salting by immersion in tanks of pickle, combined with the forcible injection into the carcase of a solution of common salt and saltpetre. Two advantages have been gained by this change ; first, a milder cure, containing a relatively small and fairly evenly distributed amount of salt, and, secondly, speed and economy. From the points of view both of the consumer and of the manufacturer, a number of questions emerge from this review of the present situation in this country. Thus, it may be asked : (1) Does nitrate contribute in any essential way, in addition to serving as a source of nitrite, to the process ? Does it, for example, contribute essentially to the cured flavour or to the keeping properties of the product ? (2) Similarly, do bacteria contribute in any essential way, in addition to acting as agents in the production of nitrite ? (3) How far are the temperature, time and acidity determined in tank‐curing by the need for controlling the type of bacterial flora and its activity ; and what advantages could the manufacturer obtain if the need for the bacteria and for the control of their activity did not exist ? (4) Would the elimination of the nitrate and the bacteria from the process help toward obtaining more uniform and lower amounts of nitrite in the finished product ? It has therefore been felt essential to carry out the experiments described in this report, although it may appear at first sight that they cover similar ground to that traversed as long ago as 1925 in the U.S.A. under the auspices of the Bureau of Animal Industry of the United States Department of Agriculture and of the Institute of American Meat Packers. There is, however, a basic difference in the aims of the two pieces of work. The American work, conducted on an extensive scale in a number of packing houses, was a successful demonstration that the direct use of sodium nitrite in American cures was commercially practicable, and had many operative advantages over the traditional method, which relied entirely for the production of nitrite on the bacterial reduction of nitrate. As regards the product, it was found to be at least equal in all respects to that produced by the older method. The work was not designed to elucidate the mechanism of curing, i.e., to isolate the factors responsible for the production of the cured flavour and, in fact, no steps were taken to eliminate the factor of bacterial action. The results did, however, show that the presence of nitrate, as such, was not essential for the flavour of American bacon and hams. The aim of the present work has been twofold : to determine the relative importance of the various factors responsible for the production of the cured flavour ; and to determine whether the direct use of nitrite in English cures, which are very different from those used in America, would give a satisfactory product, as judged by English standards. The first objective is not only of scientific interest, but is fundamentally related to the second. If a clearly defined factor can be shown to be responsible for the production of the cured flavour, any consequential modifications in English commercial practice that may suggest themselves can be viewed and developed on a scientific and not an empirical basis. The work therefore included a critical comparison between, first, current procedure in the factory, based on the traditional process of adding nitrate and depending on bacterial activity for the production of nitrite ; secondly, nearly sterile procedure in which both nitrate and nitrite were added in addition to sodium chloride ; and thirdly, nearly sterile procedure in which only nitrite was added. Other aspects of curing were also investigated, including the rate at which the freshly‐slaughtered pig is cooled, the action of heat on the nitrite in bacon, the minimal desirable amount of free nitrite in bacon, the bacterial flora of pork, bacon and mature tank‐pickle and the amounts of salt and nitrite in commercial bacon. The results of the experimental cures, as will be seen, establish a strong presumption that the characteristic flavour of bacon is due to the action of sodium chloride and nitrite on the flesh, and that the presence of nitrate and microbial action during pickling and maturation are not essential. The work also raises, but does not settle, other important issues. For example, what is the process by which nitrite is lost in the meat, other than by combination with haemoglobin, and what are the effects of temperature, time, acidity, etc., upon the rate and extent of this process ; does the presence of nitrate in the tissues appreciably retard or inhibit the growth of putrefactive anaerobes? These problems are now being investigated, but in the meantime it seems undesirable to defer publication of the results already obtained. What is the immediate practical upshot of the work ? The basic principles of the curing of bacon can be taken as fairly established, and they do point to the possibility of recasting current practice in this country in a way that would give the curer really effective control over the quality of his product, so far as it is determined by the actual process of curing. But it would be premature at this stage to attempt the radical changes in method that are implied. Before that could usefully be done it would be necessary to carry out a comprehensive series of experiments on a larger scale, and with an adequate range of raw material (i.e., carcases), in order to establish how far the results obtained on the small scale are reproducible in the factory. The question of this further work is under consideration.

Recent years have witnessed the growth of a new food problem—foreign matter in articles of food and drink, which are not there by design, but largely by accident and, to some extent, by carelessness, and in the greatest number of cases, resulting from the enormous development of machine preparation of food, mechanisation of packing and bottling processes, as well as the concentration of food manufacturing into larger and larger units. The tide of prosecutions for this type of offence shows no signs of abating; they probably exceed all other offences under food legislation. Nor can they be expected to with this increasing trend in the food industry. The machine operative has replaced the old hand craftsman and it would probably be fair to say that many of the personal objects found in food preparations result from mechanisation, for a cigarette end or other object accidentally dropped into a fast‐moving food matrix is quickly beyond recall! The cases which go to prosecution, however, do not represent by any means all those incidents which are reported to public health and other departments, and these in turn are only a fraction of the cases which are never reported at all.