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29th May, 1923. SIR, I am directed by the Minister of Health to refer to Circulars 356 and 362, and to state that representations have been made to him as to the working of the Milk (Special Designations) Orders, and that after consideration it appears to him that certain amendments of the detailed provisions of the Orders are desirable. He has accordingly decided to issue a new Order which embodies these amendments and revokes the existing Orders as from the 1st July next.

Scotland's day of reputation in publishing came with the Foulises, who set a standard not only for Scotland but also for Europe. Robert Foulis, who was inspired by Dr. Francis Hutcheson to become bookseller and printer, opened his shop in Glasgow about 1741. He and his brother Andrew had visited the Continent on occasions, devoting themselves to studying the printing houses there. In a letter written by Thomas Innes of the Scots College of Paris, a well‐known Jacobite, to James Edgar, Secretary to the Chevalier de St. George at Rome, he tells about the departure of the brothers from Paris, and says that they returned home by London bringing with them six or seven hogsheads of books they had bought up in France. On their return to Glasgow, Robert opened out as a bookseller, his printers being Urie & Co., a firm some of whose issues are of higher quality than had to that date been achieved in Scotland. There was an obvious leaning to the classical side in the early Foulis publishing, and this inclination increased as the connexion with the University became cemented.

WHEN WE ARE TALKING TO AMERICANS it is the differences in usage, pronunciation and vocabulary, rather than the similarities, which first strike us. But today nobody imagines that these differences could eventually result in two demonstrably dissimilar languages, as distinct (say) as Dutch and Afrikaans.

Is the death penalty dying? This autobiographical essay offers observations on the application of capital punishment in three very different legal jurisdictions at three different time periods when – partially by happenstance and partially by design – she was a homicide researcher, a participant and an observer of profound changes in the jurisdiction's application of the death penalty.

This chapter examines the inauguration of the university study of Education in Scotland and its relation to teacher education in the late nineteenth and early twentieth century. The chapter outlines moves to establish Education as a disciplinary field in higher education and the junctures at which this movement aligns with and is in tension with concurrent moves to advance teaching as a profession. Academisation and professionalisation are the twin poles of this debate. This is not a parochial or obsolete debate. The place of teacher preparation in higher education has been the focus of sustained discussion across Anglophone nations. Three examples – the inauguration of chairs and lectureships, the governance of teacher education and deliberation on the content and purpose of a degree in Education – are used to help explain the apparent paradox between the historic place of education in Scottish culture and identity and the relatively recent full involvement of Scotland's universities in the professional preparation of teachers. Investigating the activities of the first academic community of educationists in Scotland may help to understand continuing struggles over jurisdiction and authority in this contested and yet neglected field.

The purpose of this paper is to understand better the formation of an industry and the movement toward agglomeration by examining the development of the furniture manufacturing industry of Western North Carolina and Virginia.

In this general review, the initiation and growth of the furniture industry is traced, applying the theory of agglomeration and noting isomorphic tendencies and the primacy of the search for legitimacy among constituents.

The paper finds first of all, the pioneering efforts of Thomas Wrenn in High Point brought the industry to the region. An initial wave of furniture manufacturers followed closely behind Wrenn as the industry gained legitimacy and status in North Carolina. Important elements in building the industry included the establishment of the Southern Furniture Manufacturers Association and the Southern Furniture Market in High Point. A second wave of furniture producers arrived on the scene after the First World War. This group benefited from cooperative actions of the survivors of the first wave and brought the Western North Carolina and Virginia area to the forefront of the furniture manufacturing industry in the USA. Finally, the paper comments on the current state of the industry in relation to the threat of foreign competition.

The furniture industry is not alone in the need to understand the impact of globalization. Practitioners and researchers alike should be aware of the costs to stakeholder groups, such as employees and local communities.

This chapter explores how hybrid organizations navigate the challenges (and opportunities) associated with advancing unconventional logic combinations. It draws from a study of the 180-year history of sheltered workshops in the United States. Sheltered workshops are hybrids that combine social and commercial logics to provide gainful employment to individuals with disabilities. This chapter theorizes a connection between the governance system – that is, country-based social norms and regulatory settlements – framing hybrids and the agency that allows them the discretion required to advance unconventional combinations. It introduces the term hybrid agency to describe this connection and identifies four types: upstream, midstream, downstream, and crosscurrent. Upstream agency draws from the entrepreneurial vision of charismatic founders. It allows hybrids the discretion to advance unconventional logic combinations in unsupportive times, but it also requires them to observe certain dominant cultural norms. Midstream agency draws from hybrids’ adaptation and advocacy skills and resources in periods of historical change. It allows access to resources and legitimacy for unconventional combinations. Downstream agency draws from organizational slack possible in supportive times. Slack eases tensions and tradeoffs between conflicting logics but may also fuel mission drift. Finally, crosscurrent agency also draws from hybrids’ adaptation and advocacy skills and resources. It provides hybrids with the opportunity to grapple with challenges in periods of contestation.

Although a comparatively rare disease in Great Britain, cases of trichinosis have been reported from different parts of the country from time to time. Statistics show that during the present century only 59 cases were reported prior to the Wolverhampton outbreak in 1941. Trichinosis is a parasitic disease. The Trichina spiralis lives in the small intestine, the female measuring about ⅛ in. in length and the male 1/16 in. The ova emerge as minute hair‐like embryos which burrow from the intestines to the musculature of the host. Thus if man consumes pork containing live trichinæ the larvæ are freed from their capsules by the action of the gastric juices, and maturity is attained in the small intestine. The female grows rapidly and at the end of a week gives rise to a swarm of a hundred or so embryos. The burrowing process starts again, and this boring into muscles produces intense muscular pains, swelling and tenderness, high fever, and other symptoms. The effects of cooking and preserving on infected meat are described by Mr. C. R. A. Martin, who says that thorough cooking for twenty minutes at a temperature above 150° F. is sufficient to destroy all trichinæ, providing the whole of the meat is subjected to this temperature for a similar period. It is obvious, therefore, that in domestic cookery boiling would be preferable to roasting in order to kill live parasites. Only very low temperatures (0°–5° F.) applied for three weeks have any effect on the vitality of trichinæ. Dry salting will kill all trichinæ in surface layers of the meat after exposure to the salt for fourteen days, but in the case of large bacon or hams a much longer exposure of eight to twelve weeks would be necessary, together with brine pumping of the thicker parts. Pickling in brine, if the brine is sufficiently strong, is a surer method of destroying larvæ. Smoking, partly through heat and partly the resinous products of burning pine sawdust, also has a slight effect on their vitality. It has, howver, been suggested that Memo. 62/Foods issued by the Ministry of Food, which recommends that a carcase affected with trichinosis should be condemned, is out of date and that there should be no grounds for ignoring the possibility of the disease during the ordinary routine meat inspections. In this connection, the recent circular dealing with outbreaks of cysticercus bovis infestation of cattle in different parts of the country should serve as a warning. A further warning is given in a letter to the British Medical Journal in which the writer deplores the way in which corned beef is served to the public. The procedure in the majority of shops, says the writer, is to open a large tin of corned beef and place the contents on a wooden cutting board. The same knife used for cutting uncooked sausages, uncooked beef, uncooked pork, and slabs of sausage meat is used, without any attempt at cleaning it, for cutting slices of corned beef. The writer goes on to say that the corned beef is then placed on the weighing machine plate, which quite normally in a butcher's shop is covered with blood. Further contact between the uncooked meat and corned beef is made when the wrapped (and sometimes unwrapped) corned beef is placed on top of the raw meat. Should parasitic worms or cysts which have evaded the eye of the meat inspector be present in the raw meat, they will be transferred to the corned beef by knives, by butchers' hands, by scales, and by direct contact with the raw meat. Many veterinarians have pressed for the detailed examination of pig carcases for trichinosis which would necessitate the removal of suspected muscle by means of a trichinoscope, but no such instrument is in existence in the abattoirs of this country. The whole operation, which is carried out as a matter of routine inspection in many Continental abattoirs, takes only a few minutes. Should simple safeguards in feeding and inspection be adopted, it seems fairly evident that the absence of a trichinoscope need not be regarded as a serious gap in our public health services, but the rarity of outbreaks of the disease in this country must not lead to complacency or to ignoring the possibility of its presence during the normal course of meat inspection.

Europe is most desperately in need of the products of which there is a world‐wide shortage—fats and oils, meat and sugar. The problem of supplying wheat is not expected to be so serious. A special committee on food operating under authority of the Inter‐Agency Committee on Foreign Shipments estimates that liberated Europe requires imports of approximately the following quantities by the end of this year: Fats and oils, 800,000 tons; sugar, 800,000 tons; milk, 186,000 tons; wheat 8,000,000 tons; meat, poultry and cheese, 650,000 tons. However, these figures do not include any important needs for Italy, which was scheduled to receive 1,618,600 tons before the miltary relief programme ended, and which will need much more in the coming year. This brings fats and oil consumption up to only 90 per cent. of the pre‐war level, raises milk and meat supplies by only 10 per cent. of the pre‐war level, and allows only 22 lbs. of sugar per person. The analysis of need in Europe has given weight to two important considerations; (1) Basic physiological needs, and (2) customary habits of consumption. The latter is reflected in the pre‐war diets of the people of the liberated countries. In estimating the needs of Europeans for the coming year—taking both physiological needs and pre‐war habits into consideration, the Committee was concerned with food of four basic groups: fats and oils, proteins, sugar and wheat. (1) Fats and Oils. Nutritional authorities throughout the world agree that there is an urgent physiological need for a minimum quantity of fats as an element in the diets of all populations. This may be either “visible fat”—such as butter, or shortening used in cooking other foods, or it may be “invisible fats,” from other foods, such as meat, eggs, fish and milk. The Inter‐Allied Post‐War Requirements Bureau, set up in London prior to the establishment of U.N.R.R.A. and made up of representatives of the United Nations, states that just under 20 lbs. a year is the base level of visible fat needs. The nutrient values group of the combined working party on European food supplies (composed of representatives from the liberated areas as consultants) reported that 20 per cent. of the total calories obtained from a diet should come from fat and not less than half of this should come from “visible fat.” Thus, to provide 10 per cent. of 2,000 calories, which was the minimum target set by military authorities, to prevent disease and unrest in the urban civilian populations during the period of military operations would require just under 20 lbs. of fat from butter, margarine, shortening, lard and oils. (2) High Quality Protein Foods. This group includes meat, fish, poultry, eggs, dairy products other than butter, and (dried beans, peas, lentils, etc). Dairy products are measured, not in terms of the fluid content, but of the milk solids contained in them. Meats are the high quality protein foods for which the most urgent demands are expressed in the liberated countries, but some other foods, on a lb.‐for‐lb. basis, will provide equal or greater quantities of protein. About 20 grammes per day is commonly referred to as the minimum quantity of high quality protein on which a person can remain healthy over a considerable period; to reduce consumption below that amount in most countries means malnutrition. For purposes of estimating the minimum essential quantities of protein needed, the United Nations have made computations on the basis of 40 kilograms per head per year—or roughly 88 lbs. of quality protein foods. (3) Sugar. The need for sugar, a concentrated source of energy, seems to rest on both psychological and physiological importance. Food authorities state that curtailments of consumptions of the very low levels that prevail throughout the war in most countries cause particular inconvenience and create the acutest sense of deprivation. The United Nations food authorities, therefore, in computing the sugar needs of the liberated areas, have drawn up tables to show the imports needed to bring countries up to 22 lbs. per year, or to pre‐war levels if they were below 22 lbs. (4) Wheat. Wheat and other cereals must make up the calorie deficits remaining after the minimum supplies of fats and oils proteins and sugar have been provided in the diet. In most European nations, cereals have played a more dominant part in the average diet than has been true in the United States.

The author argues and explains that the indigenous Eastern epistemological frame of yin-yang balancing can be taken as a unique system of thinking toward a meta-perspective. It is not only deeply rooted in the indigenous Eastern culture traditions, but also bears salient global implications, especially in the domain of paradox management. The purpose and contribution of this chapter are twofold: (1) to explain the unique and salient features of yin-yang balancing (the “either/and” system to reframe paradox into duality as partially conflicting and partially complementary, both spatially and temporarily) as compared with the Western logic systems (the “either/or” and “both/or” or “both/and” systems); and (2) to explore the global implications of the “either/and” system for future paradox research, including the three unique themes of overlap between opposites with the “seed” of one opposite inside the other; threshold from the contingent balance between partial separation and partial integration in line with specific contexts through three operating mechanisms, and knot for the special role of third-party to shift paradox from a dyadic level to a triadic and even a multiplex level.