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Many scholarly disciplines are currently engaged in a turn to affect, paying close attention to emotion, feeling and sensation. The purpose of this paper is to locate affect in relation to masculinity, time and space.

It suggests that historically, in a range of settings, men have been connected to one another and to women, and these affective linkages tells much about the relational quality and texture of historically experienced masculinities.

Spatial settings, in turn, facilitate, hinder and modify expressions and experiences of affect and social connectedness. This paper will bring space and time into conversation with affect, using two examples from late nineteenth-century New Zealand.

If masculinities scholars often focus on what divides men from women and men from each other, the paper might think about how affect connects people.

A LETTER from the President of the Library Association (Mr. Berwick Sayers) has been received which we have pleasure in giving prominently.

If it is a fraud to dye an unripe orange to make it look ripe, why should it be permissible to dye winter butter to make it look like summer butter?”, he says. Or one might add, to dye a biscuit brown to imply the presence of chocolate or to colour a cake yellow to simulate the addition of eggs? Our third heading is, What? What colouring matters should be allowed, and upon what conditions? Great Britain is the only leading country which has not a legal schedule of permitted colours. In this country any colouring agent may be added to food, except compounds of antimony, arsenic, cadmium, chromium, copper, mercury, lead and zinc. Gamboge, picric acid, victoria yellow, manchester yellow, aurantia and aurine are also prohibited. The addition, however, of any other colouring agent which is injurious to health would be an offence under the Food and Drugs Act. Other countries, including the United States of America, France, Canada, Australia, New Zealand, Italy, Spain, Sweden and Denmark have drawn up lists of permissible colours. And so the question arises—is it preferable to draw up a list of permissible colours or one of prohibited colours? It is obvious that if only certain colours are prohibited the remainder may be legally employed so long as they are not injurious to health. Thus a colouring agent may be used for a considerable time before it is proved to be injurious, whereas, if only‐certain colouring agents which have been previously proved to be non‐injurious were permitted, this risk of possible danger to health would be avoided. There is no doubt that in many cases proof of injury to the health of the human being is difficult to obtain. Much of the work that has been carried out to establish whether a particular dye is harmless or not has involved the use of dogs as test subjects. This does not appear to be a very satisfactory method of testing, for obviously dogs may react very differently from human beings towards chemicals. A dog's digestive powers are stronger than those of humans. No one would think of suggesting that bones are suitable food for humans just because dogs love them! Matta found that the capacity to depress the human digestion is possessed not only by poisonous dyes but also by dyes which he had proved to be non‐poisonous to animals. In bacteriology the addition of very small amounts of certain dyes to the culture medium will retard the growth of particular organisms and therefore it would seem possible that some dyes might adversely affect the action of enzymes in the body. So it would seem of importance that, if possible, all colouring matters, before being permitted to be used in food, should be proved by a competent authority to be harmless to human beings. If the effects of colouring matters upon the human digestive processes cannot be easily carried out in the body then it might be possible to perform such tests in vitro, using artificial gastric juice. It may be argued that the proportion of colouring matter added to food, ranging from about 1 part in 2,000 to about 1 part in 300,000, is so small that any particular colouring agent would need to be a deadly poison before any appreciable injurious effect upon health would occur. This argument does not, however, take into account the possible injurious effects which may be caused by the frequent ingestion of colouring matters which may have but mild toxic properties. It is known, for instance, that many synthetic colours have marked antiseptic properties even in highly diluted solutions, and therefore they may adversely affect the digestive processes. In any case, surely it would be wiser to eliminate all risks by requiring that official physiological tests should be carried out upon colouring matters before they are permitted to be used in food. One has to safeguard not only the healthy person but also the very young, the old and those who are of a delicate constitution. A harmless colour has been defined in Canada as one “which will not retard digestion nor have special physiological effects when consumed in quantities corresponding to 2 grains per day per adult.” The Departmental Committee in its report on “The use of preservatives and colouring matters in food,” published in 1924, stated that “It appears to us that definite evidence from direct experiments should be obtained as to the harmlessness of a dye before its use should be permitted in food. We have therefore come to the conclusion that a list of permitted colours should be prepared and that no colours other than those in such a list should be allowed to be used in the preparation of food. The list should, in our opinion, be prepared by the Minister of Health and issued by him, provision being made for the consideration of claims advanced by traders for the recognition and approval of additional colours on satisfactory evidence of harmlessness. We do not think that action such as this should seriously embarrass manufacturing interests, or is a course on which it is unreasonable, in view of the importance of the subject, to insist.” Yet, in spite of these recommendations of the Committee, no list of permitted colours was passed into law, and one wonders why. One argument against the drawing up of a list of prohibited colours is that even if a non‐prohibited colour is proved to the satisfaction of a given Court to be injurious to health that decision is not binding on other Courts and so there may be a lack of uniformity. A certain colour may be permitted in one town and prohibited in the next, which fact might add to the difficulties of the large scale manufacturer whose products are sold over a wide area. The leading manufacturers of dyes for use in food no doubt exercise great care in their preparation and such products are normally free from objectionable impurities, but it is possible that other dyestuff manufacturers are not so particular concerning the purity of their products. For instance, about 1938 a firm was fined for selling “Damson Blue” containing 540 parts of lead per million. Therefore it would seem necessary that some official control over the dyes that are sold for use in food should be introduced. The manufacture of some dyes involves complicated processes, and it is stated that in the production of one particular colour over 100 different chemicals are used and thirty different reactions, occupying several weeks, must be carried out before the finished colour is produced.

As yet there are no indications that the President of the Local Government Board intends to give the force of law to the recommendations submitted to him by the Departmental Committee appointed by the Board to inquire into the use of preservatives and colouring matters in food. It is earnestly to be hoped that at least some of the recommendations of the Committee will become law. It is in the highest degree objectionable that when a Committee of the kind has been appointed, and has carried out a long and difficult investigation, the recommendations which it finally makes should be treated with indifference and should not be acted upon. If effect should not be given to the views arrived at after the careful consideration given to the whole subject by the Committee, a very heavy responsibility would rest upon the Authorities, and it cannot but be admitted that the Committee ought never to have been appointed if it was not originally intended that its recommendations should be made legally effective. Every sensible person who takes the trouble to study the evidence and the report must come to the conclusion that the enforcement of the recommendations is urgently required upon health considerations alone, and must see that a long‐suffering public is entitled to receive rather more protection than the existing legal enactments can afford. To refrain from legalising the principal recommendations in the face of such evidence and of such a report would almost amount to criminal negligence and folly. We are well aware that the subject is not one that is easily “understanded of the people,” and that the complicated ignorance of various noisy persons who imagine that they have a right to hold opinions upon it is one of the stumbling blocks in the way of reform; but we believe that this ignorance is confined, in the main, to irresponsible individuals, and that the Government Authorities concerned are not going to provide the public with a painful exhibition of incapacity and inaction in connection with the matter. There is some satisfaction in knowing that although the recommendations have not yet passed into law, they can be used with powerful effect in any prosecutions for the offence of food‐drugging which the more enlightened Local Authorities may be willing to institute, since it can no longer be alleged that the question of preservatives is still “under the consideration” of the Departmental Committee, and since it cannot be contended that the recommendations made leave any room for doubt as to the Committee's conclusions.

THE sudden death, at a comparatively early age, of Mr. Franklin Trengrouse Barrett, of the Fulham Public Libraries, removes from the ranks of librarians, one of the most promising, highly‐trained, and best‐loved of those younger men whose work is making itself so strongly felt in this country. His death came as a severe shock to most of his friends, and particularly to his father, Mr. Francis T. Barrett, the universally‐esteemed City Librarian of Glasgow, who was quite unprepared for such a sudden and bitter bereavement. To him, as to Mrs. Franklin Barrett, a lady well‐known and much respected by London librarians, I am sure the deepest sympathy of all librarians and other colleagues will go forth. The sad event has already produced a great many messages of sympathy from many kind friends, and for these, and other efforts of consolation and comfort, the family are deeply grateful.

Current issues of Publishers' Weekly are reporting serious shortages of paper, binders board, cloth, and other essential book manufacturing materials. Let us assure you these shortages are very real and quite severe.

Organizational approaches to racial inequality have provided contextual insight into a host of traditional stratification outcomes (e.g., hiring, earnings, authority). This chapter extends the organizational approach by drawing on the health-stress framework to explore how organizational context affects experiential and health-related outcomes – discrimination, social support, and psychological distress. Drawing on a sample of Black workers in the United States, we examine the relationship between workplace racial composition and psychological distress, as well as two potential mediators – racial discrimination and workplace social support. Our findings reveal that psychological distress is similar for Black workers in token (<25% Black coworkers), tilted other race (25–49.99% Black coworkers), and tilted same race (50–74.99% Black coworkers) job contexts. Workers in Black-dominated jobs (>75% Black coworkers), however, experience significantly less psychological distress than other compositional thresholds, net of individual, job, and workplace characteristics. This relationship is not explained by either racial discrimination experiences or supervisor and coworker social support. This finding suggests that researchers need to theorize and examine other protective factors stemming from coworker racial similarity.

Analysis of management compensation has focused on the principal — agent problem. We address the problem confronting owners who must choose a manager without knowing the productivity of individual managers. We find performance contingent contracts may result in a separating equilibrium in which high productivity managers accept contracts low productivity managers find unacceptable.

The year 1820 was a landmark in the story of adulteration for in that year was published “A Treatise on the Adulteration of Food, and Culinary Poisons, etc., etc.” by Dr. F. Accum. The first edition of 1,000 copies was sold in a month and a second edition was at once printed. The preface to this second edition says that the author had received a number of anonymous communications containing maledictions and menaces. The book says, “it would be difficult to mention a single article of food which is not to be met with in an adulterated state ; and there are some substances which are, scarcely ever to be procured genuine.” He records that butchers meat and fish were blown by means of a quill or the stem of a tobacco pipe to make the flesh appear firm and glistening. The water used in London came from the Thames which received all the contents of the sewers, drains and water‐courses. He says that no water becomes putrid sooner than that of the Thames, smelling of carburetted and sulphuretted hydrogen gases. Sawdust was used for increasing the stringency of wine and this was supplied by wholesalers to the brewers' druggist as an ordinary article of commerce. Old and stale beer which had gone acid was converted to mild by using oyster shells to neutralise the acid. He states that the detection of adulteration of beer with deleterious vegetable substances is beyond the scope of chemical science ; but within about 20 years methods were available for them. Most lozenges were kept in two grades, the cheaper at half the price being “reduced,” as it was called, with clay, sugar, pepper or other spices. With regard to wine‐brewers he quotes from “The Tatler” of 1797: “There is in this city a certain fraternity of chemical operators who work in underground holes, caverns and dark retired spots to conceal their mysteries from the eyes and observations of mankind. These subterranean philosophers are daily employed in the transmutation of liquors and of the power of magical drugs and incantations, raising under the streets of London the choicest products of the hills and valleys of France. They can squeeze Bordeaux out of the sloe and draw Champagne from an apple.” He records how bottles were “Crusted,” i.e. the interior of empty wine bottles were lined with a red crust to imitate the deposit from wine ; a factitious product was added and the bottles closed with corks having the lower part dyed a fine red as if they had long been in contact with wine. With regard to tea he records how different varieties of leaves from trees and shrubs were first boiled and then baked on an iron plate. When dry they were coloured and rubbed in the hand to produce a curl resembling that of genuine tea. To obtain a green variety, the leaves were coloured with verdigris. Usually the sloe leaf was used. Accum suggested that the housewife could take her part in detecting false teas and said “Our ladies are our teamakers ; let them study the leaf as well as the liquor ; let them become familiar with both vegetables, with their forms, colours, flavours and scents ; let us drink our tea upon the responsibility of our wives, daughters and sisters, and not upon that of our grocers. Let every female distinguish tea leaves from sloe‐leaves, as well as if she had served an apprenticeship in the warehouse in Leadenhall Street.” The reason for the prevalent adulteration of tea was the heavy revenue duties. Spices were also heavily dutied and expensive, and nearly all were adulterated. The pepper duty was 2s. 6d. a lb. and factitious pepper berries were made from linseed cake, clay and cayenne pepper. Accum wrote several books on food technology and did a lot of useful work by lecturing on adulteration ; but probably his greatest service was drawing attention to the dangers from poisoning by metallic compounds either added as colouring matters or introduced accidentally by the use of unsuitable metal containers. These hazards were generally caused through ignorance. For example in “The Falsification of Food” by Mitchell there is an account of an investigation of poisoning by Gloucester cheese. A man was taken seriously ill at an inn and some observant person noticed that a cat became violently ill after eating the rind of the Gloucester cheese which the man had left. The cheese was examined and found to contain large quantities of lead. The manufacturer of the cheese was unable to account for it as he was certain of the purity of his own materials and had purchased the annatto, with which it was coloured, from a reputable firm. This firm was certain that the annatto supplied consisted solely of genuine annatto, improved in colour with vermilion, a normal practice in the trade. On further enquiry it was found that the druggist who had sold the vermilion had assumed it would only be used as a pigment for house painting and had mixed it with red lead to increase his profit and without any suspicion that harm could come of it. The investigator says “Thus through the circuitous and diversified operations of commerce a portion of deadly poison may find admixture into the necessities of life in a way which can attach no criminality to the parties through whose hands it has successively passed.” Although it has been known for over 2,000 years that lead salts were violent poisons, it was for long assumed that metallic lead was insoluble in water and fruit juices. It was a common practice for proprietors of wells to instruct plumbers to use double the thickness of lead because it was known that the local water corroded the lead very quickly. No one had troubled to wonder what became of the corroded metal. A gentleman had 21 children of whom eight died in early infancy. Both parents and the remaining children were remarkably unhealthy, being particularly subject to stomach disorders. The father became paralytic and the mother was continuously subject to colic. When the parents died the house was sold and the children moved ; they immediately improved in health. The purchaser of the house found it necessary to repair the pump and found it so corroded that the cylinder was perforated in several places and the cistern was reduced in thickness to that of brown paper. Too late the cause of years of trouble was discovered. Accum's treatise aroused attention in scientific circles and several other workers investigated food, among whom may be mentioned Mitchell, Normandy, Chevalier, Garner and Harel. But the general public did not read their scientific books. Shortly afterwards there appeared anonymously a small brochure under a long title but generally referred to as “Death in the Pot.” This was written in popular style, had a large sale and a great influence on the public. The immediate result was a wide circulation of knowledge of adulteration and contamination of food and both were generally condemned. A writer expressed the opinion that the life of man would generally be extended to 100 years were it not for his excesses and the adulteration of his food. As regards adulteration the public could do little to prevent it; but the effects of contaminated food being rapid, the people could complain to the sellers and for their own sakes manufacturers were compelled to scrutinise the materials used and to discard colouring matters and metallic utensils which they knew to be dangerous. It has previously been mentioned that Excise Officers were concerned with adulteration in connexion with articles subject to a revenue duty. Tobacco was a source of considerable revenue and the Excise were ever on the watch against adulteration. An Act of 1840 had prohibited the mixing of tobacco with a number of substances but the effect was to increase adulteration with others. One of the Excise Officers, George Phillips, had in his spare time become proficient in chemistry and in the use of the microscope, and he offered his services to the Commissioners of Excise for the particular purpose of examining tobacco for purity. This was eventually agreed to and in 1842 Phillips was given a room for his purpose. His success was immediate and his activities were soon extended to other excisable materials including a variety of foods. This one man and one room eventually became the Inland Revenue Laboratory, Somerset House, which was subsequently constituted into a separate Department known as the Department of the Government Chemist. Its activities now extend to work for all Government Departments, but the original objects for which it was founded over 100 years ago still form an important part of its work. By 1850 the public had become hygiene‐conscious, largely due to the pioneer work of such men as Chadwick, who had been calling attention to unsound and unhealthy conditions in all forms of sanitary services. In that year the “Lancet” established “The Lancet Sanitary Commission” to institute an extensive series of investigations into the condition of various articles of diet supplied to the people. A leading spirit of the Commission was Dr. Hassall who did much experimental work in the examination of commercial foods sold to the public and reported his findings in the “Lancet.” In 1855 he published “Food and its Adulterations, comprising the reports of the Analytical Sanitary Commission of the Lancet for the years 1851–1854.” Hassall exploited the microscope in the detection of adulteration and recorded many pictures of the microscopic characteristics of vegetable foods and adulterants. Without the more refined methods of today he was able to detect adulteration in a very large proportion of the samples examined. For example:—