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Regional accreditation standards for library services reveal a clear shift away from resources per se towards actual student use to meet their information needs. They also recognize increasing reliance on electronic access to remote information sources. However, unobtrusive data of actual student borrowing/browsing behaviour suggest a wide discrepancy between meeting needs via the conventional on‐site library collection and the significant efforts to maintain and increase collections regardless of the behaviour. Proposes a shift in evaluation of library services to bring resource planning into closer harmony with accreditation standards, students’ library use patterns and information age realities.

Although there are contradictory reports in regard to the tinned meat scandal in America, there is not the least doubt that an appalling condition of things prevails, and to the ordinary person who knows little or nothing of the extent to which food adulteration and other such malpractices exist in this country as well as elsewhere, such revelations as those which have recently been made by the daily press must come as a shock. To those whose duty it is to acquaint themselves with the nature and quality of the food supply of the people, the revelations are not so startling. The layman would hardly believe that the cases of obscure poisoning which repeatedly occur, sometimes resulting in death, and sometimes producing more or less severe attacks of illness, are largely due to the use of bad tinned foods. According to various reports from reliable sources, some of the practices in vogue at the Chicago packing houses are too disgusting to be given publicity to, but the malpractices which have been revealed in connection with the manufacture of tinned meat products, such as the use of diseased carcases, filthy offal and sweepings, putrid and decomposed meat artificially coloured and preserved with boric acid or some other chemical preservative, of potted ham made from mouldy flesh, of sausages made from the sweepings of the packing houses where it is the habit of the employees to expectorate freely on the floor, will tend to make people refuse to purchase any kind of tinned food, and unfortunately the manufacturer of good and wholesome products is sure to suffer. As might have been anticipated, denials as to the allegations made have been put forward and circulated, no doubt at the instance of persons more or less interested in the maintenance of the practices referred to. It has been alleged that protection is afforded to the consumer by certain labels, which read, “Quality Guaranteed, Government Inspected,” but it appears from recent official reports that this statement in reality means nothing at all, and affords no guarantee whatever—which is precisely what we should have expected. The absurdity and criminality of permitting the admixture of chemical preservatives with articles of food are well illustrated by these exposures, and we have more justification than ever in asking that our own Government authorities will make up their minds to take the action which has so long and so forcibly been urged upon them with respect to this form of adulteration.

At a meeting of the Council of the Royal Borough of Kensington, on November 22, Councillor J. BROOKE‐LITTLE, Chairman of the Public Health Committee, brought up a report as follows:—

The purpose of this study is to investigate the potential of social enterprise as a strategy for poverty reduction for women.

A literature synthesis on the topic was conducted and patterns, linkages and gaps were examined among key themes to identify how social enterprise can potentially serve as a poverty reduction strategy for women.

The paper presents the findings in terms of specific factors contributing to women’s poverty and hypothesizes mechanisms through which social enterprises can mitigate or address these factors in practice. The paper organizes these findings in an integrative framework that highlights the need to ensure a solid policy foundation is in place before a number of key support mechanisms are enabled, which then facilitate specific types of work that can then grow in a sustainable manner.

While the mechanisms and proposed framework are based on the extant literature, additional empirical investigation is required.

Women are disproportionately burdened by poverty and the framework presented provides a very practical tool to guide the design of new or diagnosing existing social enterprises targeting poverty reduction for women.

Without a strategic approach, the risk is either perpetuating the status quo, or worse, placing those women engaged in social enterprises in a worse financial and social position.

There is limited research on the poverty reducing role of social enterprise for women and the proposed mechanisms and integrative framework presented provide a means of synthesizing our current knowledge while providing the basis for future investigations.

Reports of a number of countries imposing a limited ban on the use of D.D.T. have appeared from time to time in the B.F.J., but in the last few months, what was a trickle seems to have become an avalanche. In Canada, for example, relatively extensive restrictions apply from January 1st, permitting D.D.T. for insect control in only 12 agricultural crops, compared with 62 previously; there is a reduction of maximum levels for most fruits to 1 ppm. Its cumulative properties in fat are recognized and the present levels of 7 ppm in fat of cattle, sheep and pigs are to remain, but no trace is permitted in milk, butter, cheese, eggs, ice cream, other dairy products, nor potatoes. A U.S. Commission has advised that D.D.T. should be gradually phased out and completely banned in two years' time, followed by the Report of the Advisory Committee on Pesticides and Other Toxic Chemicals recommending withdrawal in Britain of some of the present uses of D.D.T. (also aldrin and dieldrin) on farm crops when an alternative becomes available. Further recommendations include an end to D.D.T. in paints, lacquers, oil‐based sprays and in dry cleaning; and the banning of small retail packs of D.D.T. and dieldrin for home use in connection with moth‐proofing or other insect control. The Report states that “domestic users are often unaware that using such packs involve the risk of contaminating prepared food immediately before it is eaten”.

In the last article the first process in the manufacture of soap was described, the stage having been reached at which a somewhat impure “soap” had been produced, which still, however, contained all the bye‐products of the reaction, but which also, under most circumstances, would contain some of the original raw material, i.e., the fat and the alkali which had not yet been transformed into soap.

AN ESTEEMED correspondent points out that there are about two dozen library magazines of all sorts and sizes in circulation, whereas when he started his career there were no more than three. Our correspondent has himself had considerable editorial experience, and it may be that he is still in harness in that regard. One of his earliest efforts was in running the magazine of the old Library Assistants' Association, and it is not likely that that magazine has ever reached the same heights of excellence as it attained in his day. He observes that there are far too many library magazines now in circulation. We agree.

The decision of the Wolverhampton Stipendiary in the case of “Skim‐milk Cheese” is, at any rate, clearly put. It is a trial case, and, like most trial cases, the reasons for the judgment have to be based upon first principles of common‐sense, occasionally aided, but more often complicated, by already existing laws, which apply more or less to the case under discussion. The weak point in this particular case is the law which has just come into force, in which cheese is defined as the substance “usually known as cheese” by the public and any others interested in cheese. This reliance upon the popular fancy reads almost like our Government's war policy and “the man in the street,” and is a shining example of a trustful belief in the average common‐sense. Unfortunately, the general public have no direct voice in a police court, and so the “usually known as cheese” phrase is translated according to the fancy and taste of the officials and defending solicitors who may happen to be concerned with any particular case. Not having the general public to consult, the officials in this case had a war of dictionaries which would have gladdened the heart of Dr. JOHNSON; and the outcome of much travail was the following definition: cheese is “ coagulated milk or curd pressed into a solid mass.” So far so good, but immediately a second definition question cropped up—namely, What is “milk?”—and it is at this point that the mistake occurred. There is no legal definition of new milk, but it has been decided, and is accepted without dispute, that the single word “milk” means an article of well‐recognised general properties, and which has a lower limit of composition below which it ceases to be correctly described by the one word “milk,” and has to be called “skim‐milk,” “separated milk,” “ milk and water,” or other distinguishing names. The lower limits of fat and solids‐not‐fat are recognised universally by reputable public analysts, but there has been no upper limit of fat fixed. Therefore, by the very definition quoted by the stipendiary, an article made from “skim‐milk” is not cheese, for “skim‐milk” is not “milk.” The argument that Stilton cheese is not cheese because there is too much fat would not hold, for there is no legal upper limit for fat; but if it did hold, it does not matter, for it can be, and is, sold as “Stilton” cheese, without any hardship to anyone. The last suggestion made by the stipendiary would, if carried out, afford some protection to the general public against their being cheated when they buy cheese. This suggestion is that the Board of Agriculture, who by the Act of 1899 have the legal power, should determine a lower limit of fat which can be present in cheese made from milk; but, as we have repeatedly pointed out, it is by the adoption of the Control system that such questions can alone be settled to the advantage of the producer of genuine articles and to that of the public.

This issue is a selected bibliography covering the subject of leadership.

AT intervals the rules and regulations of libraries should be scrutinized. They are not in themselves sacrosanct as is the constitution of the Realm, but many exist which no longer have serviceable qualities. Nevertheless, so long as a rule remains in force it should be operative and its application be general and impartial amongst readers; otherwise, favouritism and other ills will be charged against the library that makes variations. This being so, it is imperative that now and then revision should take place. There is to‐day a great dislike of discipline, which leads to attacks on all rules, but a few rules are necessary in order that books may be made to give the fullest service, be preserved as far as that is compatible with real use, and that equality of opportunity shall be given to all readers. What is wanted is not “no rules at all,” but good ones so constructed that they adapt themselves to the needs of readers. Anachronisms such as: the rule that in lending libraries forbids the exchange of a book on the day it is borrowed; the illegal charge for vouchers; insistence that readers shall return books for renewal; the rigid limiting of the number of readers' tickets; or a procrustean period of loan for books irrespective of their character—here are some which have gone in many places and should go in all. Our point, however, is that rules should be altered by the authority, not that the application of rules should be altered by staffs. The latter is sometimes done, and trouble usually ensues.