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I am going to interpret my terms of reference—the non‐print media—a little more literally and widely than the Chairman has suggested. We heard so much this morning of the need for accuracy in the interpretation of a brief that I cannot content myself simply with a talk on films!

If a large company is not to become a dinosaur it must foresee the need for change, not least in personnel practices, and must have staff to do this and help bring in new ways.

All items listed may be borrowed from the Aslib Library, except those marked *, which may be consulted in the Library.

A standard wholemeal loaf is now on sale. It is made of flour of 85 per cent. extraction, and the Ministry of Food has arranged with the millers and bakers for the immediate production of both flour and bread in quantities sufficient, it is hoped, to meet all demands. The 85 per cent. extraction of this new national wholemeal flour compares with a figure of 73 per cent. for ordinary white flour, and the new flour will produce a more nutritious loaf. The Ministry of Food is satisfied after research by its experts that 85 per cent. extraction flour provides maximum digestibility and nutriment. Steps will be taken to see that the new bread is available everywhere, and at the same price as white bread. This is now 8d. a 4lb. loaf, and the Government are making a subsidy so that the price shall be kept at this figure. So far, although nearly three months have passed since it was decided to grant the subsidy, the bakers have not received it ; but agreement on the scheme has now been reached between them and the Ministry, which states that an early announcement will be made. Special breads, such as those containing more fat, which are popular in the North, may be sold for more than 8d., but these do not then qualify for the subsidy. The decision to make a standard wholemeal loaf and wholemeal flour available in large supply was taken because it was found that a substantial proportion of the population wanted them. Existing brown breads vary enormously ; the new loaf will be a standard product. Meanwhile, the Ministry is going ahead with its scheme for introducing flour reinforced with manufactured vitamin B1, but this will not be available for some months.

From what was said in the previous article on this subject, it is obvious that a new profession has arisen in consequence of the passing of the Food and Drugs Acts, and of the fact that their execution is now compulsory on all the local authorities legally concerned with the matter. This profession, under the fostering influence of certain scientific and academic bodies, now includes a considerable number of individuals who, in their general culture and education, as well as in their special scientific qualifications, are at least on a par with the members of the older so‐called “learned” professions. In the course of the early development of the analytical profession, as a body, the old Society of Public Analysts was a most potent influence for good, and did, and still does under another but unfortunate name, very excellent work in collecting and publishing any additions that are made to our scientific knowledge of matters connected with the analysis and adulteration of food by the scattered workers in this country and abroad.

THE note of the Conference at Harrogate was the question of unemployment in relation to libraries. The arguments advanced were intended for the wider public rather than for librarians, and reproduced a now fairly familiar argument that the issues of books from libraries have increased by leaps and bounds since the beginning of the depression. It is quite clear that many men who normally would not read quite so much have turned to books for consolation and guidance. The fact that branch libraries were closed at Glasgow as an economy measure, and were afterwards re‐opened under the force of public opinion, would emphasize the opinion generally held that in times of economic stress it may be an even greater economy to increase expenditure upon libraries than to curtail it. This argument is, of course, in a region which the average material mind of our governors cannot always reach. It is nevertheless true, and the Conference provided ample evidence of its truth.

All items listed may be borrowed from the Aslib Library, except those marked *, which may be consulted in the Library.

The method of dealing with the proposed additions varies in different libraries. In the Battersea Library, the librarian makes an author‐entry on a cataloguing slip for each book he proposes, with name of publisher, price, and, if necessary, a note as to the review of the work, and its suitability for addition to the library. Before each committee meeting these are arranged in alphabetical order, and at the committee the librarian calls them over and marks on each the decision arrived at. Afterwards the slips can be sorted into “rejected,” “postponed,” and “ordered,” and dealt with accordingly. The “ordered” slips can again be sorted into two lots, one for books to be purchased new, and the other for those whose purchase is deferred until they can be met with second‐hand. When the books are received from the vendors, the number of copies, and the branch libraries to which they are allocated, are marked upon the slips. By this means a rough record is kept of the additions to the library, which is of great use to the librarian.