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THIS month is that in which librarians of public libraries are concerned with budgets. In spite of occasional croakings, it is fair to say that the worst of the crisis is over, and, if prosperity is not here, it is at least on the way. It will be interesting to learn if the cuts which some libraries had to make in their appropriations will be continued this year. Libraries have demonstrated beyond disproof that they have played a part in the depression in raising some of the gloom from the minds of the people, and can make reasonable claim to have financial consideration of the fact. Fortunately, in our worst times, the grotesque cutting which public libraries in the United States were called to endure was not suffered here.

OUR theme in general this month is the personality of the librarian. One may say that librarians have a habit of discussing the recruitment of the profession, its pay and other factors in the personnel. And it is natural that they should have, because after all it is their life. The librarian as a man rarely figures at any length or in any detail in the books or magazines that we usually read. Lately, it is true, Mr. L. Stanley Jast has been contributing to a contemporary, The Library Review, some admirable all‐too‐brief articles on his memories of personalities and doings mainly in connection with the Library Association thirty or more years since. It is a pity that Mr. Jast cannot be persuaded to give these reminiscences at much greater length, and although it is possible that their main appeal is to the born librarian, yet for those who read as they run, they possess many things of quite living interest. In short, the librarian is bound to be interested in the librarian himself; that is human nature.

Every detail in the above structure contributes to the complete activity of the vitamin and especially the details in the structure of the ring.

OF old the public library was wont to take its reputation from the character of the newsroom. That room, as everyone knows, attracts every element in the community and it may be it attracts especially the poorer elements;—even at times undesirable ones. These people in some towns, but perhaps not so often now‐a‐days, have been unwashen and often not very attractive in appearance. It was natural, things being as they are, that the room should give a certain tone to the institution, and indeed on occasion cause it to be avoided by those who thought themselves to be superior. The whole level of living has altered, and we think has been raised, since the War. There is poverty and depression in parts of the country, it is true; but there are relief measures now which did not exist before the War. Only those who remember the grinding poverty of the unemployed in the days, especially the winter days, before the War can realise what poverty really means at its worst. This democratic levelling up applies, of course, to the public library as much as to any institution. At present it may be said that the part of the library which is most apparent to the public and by which it is usually judged, is the lending or home‐reading department. It therefore needs no apology if from time to time we give special attention to this department. Even in the great cities, which have always concentrated their chief attention upon their reference library, to‐day there is an attempt to supply a lending library service of adequate character. We recall, for example, that the Leeds Public Library of old was first and foremost a reference library, with a lending library attached; to‐day the lending library is one of the busiest in the kingdom. A similar judgment can be passed upon Sheffield, where quite deliberately the city librarian would restrict the reference library to works that are of real reference character, and would develop more fully the lending library. In Manchester, too, the new “Reference Library”—properly the new Central Library—has a lending library which issues about 1,500 volumes daily. There must be all over the country many libraries issuing up to a thousand volumes each a day from their central lending departments. This being the case the department comes in for very careful scrutiny.

Statements appear from time to time in the Press and elsewhere that aluminium cooking utensils are dangerous to health and that the small amount of the metal which may be dissolved or corroded by food may give rise to various ailments and may even be a contributory cause of cancer. These statements have been opposed as being contrary to experience and moreover have been declared by many scientific men to be devoid of any scientific foundation whatever. Nevertheless these allegations have been repeatedly made and have induced many of the public to banish aluminium vessels from their kitchens. The Ministry's Report entitled “ Aluminium in Food ” is an attempt to correlate all the known information on the subject, with the object of arriving at some definite conclusions as to whether or not aluminium is in any way injurious. Not only aluminium vessels but alum baking powders have been brought under review, although the latter have been superseded in this country for many years by phosphate baking powders. The report, after giving details of the occurrence of aluminium naturally in plants, vegetables, foods, etc., and the methods of determining it, proceeds to a critical examination of the published scientific work on the subject. The amount of aluminium which may gain access to food from aluminium vessels under different conditions is discussed, and shown to be very small. Many of the statements made as to large amounts being taken up by food must be ascribed to the use of faulty methods of analysis.

The Report of the Food Investigation Board (the Department of Scientific and Industrial Research) for the year 1934 is, as were its predecessors, a document of first‐rate interest and importance. The Board was established in 1917, and under its terms of reference it has “ to submit an annual programme of research and an annual report.” The revised terms of reference clearly indicate the wide interests, both scientific and industrial, with which the Board is concerned. Its duties are “ to advise generally on the conduct of research on the properties and behaviour of foodstuffs on the scientific problems, including physical and engineering problems, involved in their storage and transport.” The duties of the Board are obviously as far reaching as they could well be. By no means the least interesting feature of these reports taken as a whole is the close connection they show to exist between the laboratory and the market place. This fact alone—which emerges quite naturally as the work which has been done, or is being done, or that which it is proposed to do, is described — gives to these reports a claim on public interest which is almost unique in the annals of Government publications. The people of this country are, whether they generally realise it or not, more affected in their daily life by problems connected with the transport and preservation of foodstuffs than those of any other country. We are far from being self‐supporting. Half the meat we eat comes from overseas. Argentina supplies us with a very large proportion of our chilled beef. Australia and New Zealand have plenty of cattle that would furnish us with good beef, but the difficulty has been to ship it in a chilled as distinct from a frozen state to these shores, On the 18th July, 1933, a first consignment of chilled beef from New Zealand reached the London market. This beef had been stowed on board in an atmosphere containing 10 per cent. of carbon dioxide. It arrived in good condition. This preliminary consignment of chilled beef from the antipodes is very rightly referred to by the Board as “ an event which may well prove historic.” In 1934 four thousand four hundred tons of meat in gas (CO2) storage were sent from Australia and from New Zealand to this country. Thus a new and important chapter in Imperial economic relations has been opened, not inferior in importance to the original introduction of cold transport and of cold storage some fifty years ago. “ Given careful handling the use of gas storage eliminates mould and bacterial slime.” Slime is a thick growth of organisms of the Achromobacter group. It appears more quickly on meat which has a high initial bacterial count at the time of shipment, and the truth of this statement is borne out by the figures given in the Report. Achromobacter growth is inhibited at 0° C in the presence of carbon dioxide ; while Proteus and aerobacter are not thus inhibited, but their optima is 37° C. So that a low temperature and at atmosphere containing 10 per cent. of carbon dioxide suffices to eliminate these troublesome groups of micro organisms from meat during transport. The term “ careful handling ” may perhaps be extended to include good sanitary conditions in the slaughter houses. The Report for 1932 dwells on the need for a plentiful supply of hot water. The older method somewhat neglected this essential, and one bucket of water sufficed for several carcases. A bacterial count of the bacterial content of water which had been used for this purpose showed that with an insufficient supply of water the number of organisms per cubic centimetre varied from two to twenty‐five millions, with five thousand B. coli per ten cubic centimetres. With an abundant supply of water the corresponding figures were fifteen thousand and five ! As the life of meat in store depends on its freedom from bacteria the need for extreme cleanliness in the treatment of meat before it leaves the slaughter house need not be insisted on. The matter has of course received adequate attention in Australia and in New Zealand where beef is being prepared for shipment under the new conditions. Other problems still remain to be considered such as the best methods of stowage to prevent chafing ; degree of humidity in the hold during transport ; air circulation to ensure uniformity in the atmosphere of the hold ; and the maintenance of the correct temperature. If these conditions are complied with the “ bloom,” that is, the natural appearance of the meat, is retained. Otherwise the oxidation of hæmoglobin to methæmoglobin ensues and the “ bloom ” of the meat is lost. “ Bloom,” it is stated, does not affect the nutritive value of the meat, but the absence of “ bloom ” would presumably affect the price of the meat on the wholesale market as it ceases to be a factor when the meat has been cut up into joints. The successful transport of a cargo of chilled beef from Australia and New Zealand therefore depends on its being landed not only in a wholesome condition, but also in a condition that will enable it to compete on at least equal terms with its foreign competitors. This evidently implies the close and effective co‐operation of everybody concerned from the stockbreeder in Australia or in New Zealand to the retailer in London.

BY the time these words appear the majority of those who attend Library Association Conferences will have made tentative arrangements for their visit to Margate in June. Already, we understand, adhesions are coming in as many in number as for any September conference, and, if this is so, the fact will reassure those who have doubts of the wisdom of the change from September to June. We give on other pages some outline of the programme and in Letters on Our Affairs are presented with a Study of the subjects of the papers. Here we can concentrate upon one or two important points.

A memorandum on the Nutritive Value of Milk by the Advisory Committee on Nutrition appointed by the Minister of Health and the Secretary of State for Scotland has now been published with a prefatory note by Sir Kingsley Wood and Sir Godfrey Collins. The Chairman of the Advisory Committee is Lord Luke, and the members include Professor Cathcart, Sir F. Gowland Hopkins, Professor Mellanby and Sir John Boyd Orr. Its terms of reference are “To inquire into the facts, quantitative and qualitative, in relation to the diet of the people and to report as to any changes herein which appear desirable in the light of modern advances in the knowledge of nutrition.” The memorandum explains the high value of milk as an article of food. Analysis of its composition shows that milk contains protein of high nutritive value, energy‐giving nutrients, the known essential vitamins and many mineral elements and apart from its chemical composition it derived value from other properties such as easy digestibility. Many investigations have been made which justify the belief that the general health of the community, and especially of children, would be improved, and the incidence of disease, including rickets, diminished, if the present consumption of liquid milk, averaging about 0.4 pint per head per day, could be increased to about a pint. Milk has few disadvantages as an article of diet. For infants, after breast‐feeding has ceased, it should form the bulk of the diet, with any necessary supplements to furnish iron and vitamins C and D. After infancy milk is not a complete food but a very important item in diet, particularly for children, who should be given one to two pints a day, and for expectant and nursing mothers, for whom about two pints a day are desirable. Other adults, who need milk especially for the sake of its calcium and animal protein, should have at least half a pint a day. Milk is unfortunately liable to contamination by disease‐producing bacteria and its heating by suitable methods such as pasteurisation has important advantages in making it safe for human consumption from this point of view. Moreover, when milk is treated by heat, little significant change is known to occur in its nutritive properties, and such deficiencies as may be caused can readily be made good. It is therefore reasonable to assume that raw milk incorporated in other cooked articles of diet, such as bread and puddings, retains most of its nutritional properties. The report also calls attention to the degrees of nutritive value possessed by various milk products, especially separated milk. The memorandum is entitled “The Nutritive Value of Milk” and can be obtained (price 3d.) direct from H.M. Stationery Office or through any bookseller.

From these and similar clinical experiments, together with the results of animal experimentation, it may be said that most modern authorities include xerophthalmia and night blindness among the diseases resulting from deficient diet. Night blindness, in fact, is considered to be a delicate test of vitamin A deficiency.

So far as the London activities of librarianship are concerned, the Winter opened propitiously when Mr. J. D. Stewart and Mr. J. Wilks addressed a goodly audience at Chaucer House, Mr. Stewart on American, and Mr. Wilks on German libraries. There was a live air about the meeting which augured well for the session. The chief librarians of London were well represented, and we hope that they will continue the good work. It was the last meeting over which Mr. George R. Bolton presided as Chairman of the London and Home Counties Branch, and he is succeeded by Mr. Wilks. Mr. Bolton has carried his office with thorough and forceful competence, and London library workers have every reason to be grateful. The election to chairmanship of the librarian of University College, London, gives the Branch for the first time a non‐municipal librarian to preside. The change has not been premature, and, apart from that question, Mr. Wilks is cultured, modest and eloquent and will do honour to his position.