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Ethical leadership wields a significant influence on productive work attitudes of employees. The relationship may partly be because of existing conditions in the organization. However, there is dearth of research on the impact that conditions in the organization affect work attitudes and other employee behaviours. Thus, the purpose of this study is to examine organizational climate as an explanatory mechanism for the relationship between ethical leadership and employees’ productive work attitudes (employee commitment, organizational citizenship behaviour).

The researchers obtained responses from 150 employees working in micro financial institutions in the Greater Accra Region of Ghana. The cross-sectional survey design was used. The hypotheses of the study were analysed using regression analyses.

Findings indicated a positive and significant relationship between ethical leadership and productive work attitudes (employee commitment, organizational citizenship behaviour). Hierarchical regression analyses revealed that organizational climate moderated the relationships between both ethical leadership – employee commitment and ethical leadership – organizational citizenship behaviours. Explicitly, ethical leadership produced the highest productive work attitudes when organizational climate was favourable for productive work attitudes.

Generally, this study highlights the prominence of organizational climate in understanding the influence of ethical leadership on employees’ work attitudes.

The analyses of trends in prosecutions under the Food and Drugs Act, 1955 and the various regulations, which we have prepared every two years or so, covering a three‐month period, have been so much appreciated by readers, both in the administration and the industry itself, that we have prepared a more extended survey, covering the whole of 1966. The survey, as before, takes the form of a month‐by‐month analysis of reports of legal proceedings received by us from all parts of the country, and as formerly records the prosecutions under similar groupings; cases under Section 2, subdivided into those relating to compositional offences, the presence of foreign bodies and those relating to mouldy food: false description cases under Section 6 of the Merchandise Marks Acts; Section 8, the unfit food provision, also subdivided with special categories for foreign bodies and mouldy food; Section 32, milk cases; cases under the Food Hygiene Regulations, 1960, with smoking offences separated; the Milk and Dairies Regulations, consisting almost entirely of prosecutions under Reg. 27, Meat Regulations, Preservative Regulations, Colouring Matter in Food Regulations, etc.

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.

The Agriculture Library acquired one of the three original M300s received by the University of Kentucky Libraries in spring of 1984. The M300 was placed in Agriculture because of the IBM PC expertise of some of the staff, and it was felt that the versatility of the machine could be effectively tested. Once the M300 was installed, funding was sought and approved through the College of Agriculture to acquire the auxiliaries, including a modem and printer. A Hayes 1200B modem and an IBM Quietwriter printer as well as an IBM keyboard were ordered to test the use of this machine.

It is not possible in an article of this size to deal with all aspects of the corrosion problems encountered in the handling and manufacture of food. Accordingly it is proposed to discuss only a few, namely, those special aspects which appear to make the food industry unique in the corrosion technologist's experience.

One of the arguments used against British entry to the EEC was the loss of sovereignty; that Parliament would not be able to fully control all the statutory measures which would be applied to the people. EEC regulations apply without implementation by national governments, but since member‐states, through their representatives on Council and Commission, have participated, it is considered that national governments have in effect enacted them. EEC Directives as the name implies requires national governments to apply the provisions of the EEC measure; transitional exemptions up to five years are usually included for individual provisions, where internal adjustment is required. MAFF food regulations, implementing EEC Directives, have been made after this pattern for a number of food additives. The statutory measures are unlikely to present any greater difficulties than usual, but in interpretation, courts in this country have to consider EEC law above that of English and Scottish courts. The Court at Luxemburg exists mainly for interpretation, but courts and litigants have been advised against reference owing to the lengthy delays and the high court or court of sessions should make is interpretation based on EEC law.

We are over‐impressed just now by the importance of what are usually described as “the working‐classes,” as though there were any classes in this country which did not work with head or hand. There is “the middle‐class,” which is also a working class; and, if truth be told, probably the hardest working class. It knows nothing of the forty‐four hour week, of constantly rising incomes, or of ca' canny methods. This is the class which forms the backbone of the country, and its marked characteristics, as opposed to the manual workers, are its lack of class consciousness and its want of class cohesion. In years that have gone by, the assumption was, of course, that if anyone wore a black coat instead of fustian he must necessarily be in possession of a larger income than the ordinary working man. He became the target of every Chancellor of the Exchequer, who, nervous of offending the working‐classes, thought little or nothing of any injustice which he might place upon those who formed the middle‐class. That criticism bears upon no particular party, but upon all political parties. Correspondence which has recently appeared in our columns suggests that the middle‐class is beginning to realise the disabilities that patience and forbearance have brought upon it in cumulative measure. On the one hand, it forms a reservoir upon which the nation is always able to draw in times of emergency, as the Great War proved; and, on the other, its very pride and its cultivation of the virtue of individualism rob it of cohesion. As a rule, the man of the middle‐class is neither the direct producer of wealth nor even a minor captain of industry. He supplies, however, the intellect and industry without which Labour would be reduced to idleness and Capital would be denied its dividends. In addition, he and his fellows, besides “carrying on,” recruit the great professions, and are mainly responsible for the research which enables science to come to the aid of the manufacturer and workman. The secret of our prosperity is to be found less conspicuously in the foresight and courage of the Capitalist and the skill of the workman than in the trained intelligence and arduous and unremitting labours of those who constitute the middle‐class. We do not underrate the value of Capital or the achievement of Labour, but it cannot be doubted that the most important element in the community consists of those who occupy the midway position between the extremes. No one can enter a factory or an office without being impressed by the important functions which the great middle‐class performs. One of the greatest dangers associated with Sovietism is that its aim is to stamp out the middle‐class. As soon as Trotsky, Lenin, and their associates had successfully asserted their dictatorship, they turned upon what they described as the “bourgeoisie,” determined to extinguish it. What they did not realise was that without the middle‐class, with its trained knowledge, sense of discipline, and power of command, Russia would be reduced to misery. Soviet Russia is the theatre in which the follies of headstrong and ignorant men are illustrated to the world. We shall do well to take warning by its mistakes. The middle‐class in this country represents elements of strength which we cannot spare, and we trust that British statesmen will walk warily lest in these difficult times of financial stress and strain further burdens are pressed upon it which it cannot bear. — The Daily Telegraph.

The Conference of the Library Association at Southport last year was productive of much good, although it was limited almost entirely to what may be called library politics; that is to say, to many matters which have since received solution. This year the Conference is to be at Norwich, and it is not too soon to urge that the arrangements should be made as far ahead as possible, in order that a record gathering, representative of every shade of library opinion and type of library, may be secured. The obvious attractions of Norwich, historical, ecclesiastical and literary, every one who cares for England already knows in some measure; moreover, from the library point of view the town that boasts to have possessed the oldest public library in the country is a fitting place of meeting; and we know that the local arrangements are in excellent hands.

The services rendered by the Public Analysts of the country during the past seventy years in general and during the past five years in particular in the interests of public health is one of those imponderable national assets whose value to the community cannot be estimated in terms of the pound sterling or the pound avoirdupois. But there they are and the best acknowledgement is to say that a knowledge of what should be “the nature, substance, and quality” of our foods and drugs is largely based on the impartial and practical findings of the group of experts known generically as “Public Analyst.” All such reports, like this one for the year 1944, which is under consideration, strongly emphasise by their mere nature the increasing complexity and importance of the examination of foods and drugs under the main a,nd subsidiary acts and regulations. In fact the Public Analyst might, under present conditions, say, mutatis mutandis, with Bacon “so great is the accumulation of the statutes … and so intricate are they, that the certainty of the law is entirely lost in the heap.” We believe that when Bacon wrote there were about two thousand statutes on the books. By this time the number of regulations issued by the Ministry of Food in the interests of public health must have swelled almost to the dimensions of a legal code, but there the comparison ends. Many regulations have been issued as a result of conditions imposed by the War whereby the use of a corresponding number of what were well‐known constituents of foods has been either prohibited or limited in amount. The processing of foods has greatly developed. Many of these foods are produced under the stimulus of trade competition. The Labelling of Food (No. 2) Order, 1944, “by far the most important of the orders relating to the adulteration of food,” requires that the labels of pre‐packed foods must give the name or registered trade mark and address of the packer or labeller; and that the purchaser may have some idea of what he may be buying the quantity of each ingredient must be stated, or if this be not done then the ingredients must be listed in the order of their proportions beginning with the name of the one that occurs in the largest proprotion. The net weight of the food must be stated. Certain exemptions are allowed. Thus milk, fish, fruit, and vegetables preserved otherwise than by canning and bottling and for others whose composition is already controlled by regulation. The Order ensures that “the nature of new types of compound food … will be known at least in general terms.” The Report further says, “This Order is a great step forward in the history of food legislation, and will be welcomed by public analysts no less than by consumers, although it will certainly entail a very considerable addition to the analytical work already involved in the examination of foods, and will necessitate in the case of the determination of vitamins, the use of specialised technique and of expensive apparatus.” The Order states that if a food contains vitamins or minerals the minimum quantity of these per ounce must be specified on label or in advertisement. The same remarks will, we imagine, apply to the drawing up of food standards. The Ministry of Food is empowered to do this. Food standards have been urgently needed for a long time past and many are now in existence. These are official and binding as will be others as they appear. It will be noticed that they relate for the most part to more or less highly processed foods such as self‐raising flour, fruit curd, jam, marmalade, mincemeat, and coffee essence. The absence of official standards has tended to confusion and uncertainty. It may become a case of “so many men so many minds,” unless the offence be very gross and obvious. The “protective” foods, fresh milk, eggs, fruit, and vegetables are the most needful especially for the younger members of the community. Unfortunately they are the most costly and unless they be fresh are worse than useless. Milk qualitatively and quantitatively stands first on the list. The report states that the percentage of adulteration, 9·5, is the highest recorded for the years 1939 to 1944 inclusive. It is pointed out that it must not be assumed from these figures that 9·5 per cent. of the milk supplied to Birmingham is adulterated as 72 out of the 267 reported against were taken from only 12 vendors whose milk was suspected. The composition of the milk sold in Birmingham compares favourably as regards composition with those of five other towns or counties whose figures are quoted. Incidentally, it may be remarked that the legal limit of 8·5 per cent. of solids‐not‐fat and 3 per cent. of fat is a generous minimum, for from the figures given for the average composition of all samples of milk for 1944 it seems that the non‐fatty solids amount to 8·77 per cent. and fat to 3·65 per cent., while the average composition of all farmers' milks is practically the same. It is unnecessary to elaborate the point further beyond remarking that the figures given show that generally there is no excuse for poor quality milk. Unsafe milk, that is milk containing pathogenic organisms, is another matter. Particulars of prosecutions of five farmers for selling adulterated milk are given. In two of the cases mentioned adulteration, in one case certainly in the other case probably, was due to dishonesty of employees. In another case it seems that 57 gallons of “milk” represented by six samples contained 5½ gallons of added water! The milk coolers were found to be in order. The persistent and inexplicable leakiness of that piece of mechanism is frequently put forward as an excuse for the presence of extraneous water in milk. The cows, too, were young and in good condition. Presumably they were yielding milk of normal quality. It will also be remembered that the alleged all too ready response of these animals to slight variations in food or weather is sometimes given as a reason for fat deficiency. With regard to other foods reported against. The low available carbon dioxide content of baking powder, self‐raising flour and the like would seem to be due to old stock. The vendor in one case, “discovered at the back of the shop,” nine packets of old stock. Poor storage conditions; or unsatisfactory containers would also seem to be contributory. Other foods, some being of like character to the above named, have attained notoriety by being enriched with eggs, larvae, and mites. Other offences are of well‐known type. We have “coffee” with 15 per cent. of chicory in one case and about 33 per cent. in another. Orange flavour beverage powder containing, “among other things,” 13·4 per cent. of Epsom salts! Why? The packers would seem to have a penchant for Epsom salts. They had added this purgative before and were now asked to label the package giving the amount of Epsom salts. The only explanation that occurs to the writer is that it was the wish of the packers to rid the system as quickly as possible of the beverage before the “other things” had time to take an effective hand in the game. Two samples of rice contained an excess of French chalk. This had been used as a polishing agent in an attempt to attract the palate by pleasing the eye. Unfortunately this removes the germ plus vitamin B. This process was practised long before the existence of vitamin B was even suspected and the public has by this time so successfully humbugged itself into the belief that rice not so treated is unfit to eat that it would require another Order of the Ministry to protect the purchaser against himself. “Brawn” had a “most unappetising appearance.” It had been dyed a brilliant red and its make up—only 4 per cent. of flesh meat—was such “that by no stretch of the imagination” could it be called brawn. Yet even the sale of this stuff seems to have been successful. The brilliant red colour possibly doing the trick this time. “Honey.” In this case the word Honey was printed in large type and underneath “emulsified flavour” in small type. It consisted of a 2 per cent. solution of gum artificially flavoured of the consistency and appearance of honey. “The whole ‘get up’ was calculated to mislead as to the nature, substance and quality.” Tinned soup was described on the label as “extra concentrated,” and was alleged to make “twice the quantity of soup.” It was “no more concentrated than any other canned soup on the market.” “A packet of so called ‘stuffing’ was found to consist almost entirely of bread crumbs.” It was described as “very old stock.” The Ministry of Food insist on 7¾ per cent. of herbs being included. How “very old stock” could be even an explanation let alone an excuse we fail to see. In another case that ever useful word “improved” was used. “Improved Parrishes Chemical Food” was found not to correspond with British Pharmacopoeia requirements, and further the “word ‘improved’ hardly seemed applicable to a product containing 30 per cent. less of one of the principal constituents than the official article.” Then we come to “Port Wine.” As the result of a complaint—regarding the quality of rum and port, wine sold at a licensed house—samples were taken. The rum was found to be genuine. The port, however, consisted of “so called ‘British Wine.’” It seems that the licensee “had developed the very unfortunate habit of supplying it when asked for port.” The licensee was warned that he must disclose the nature of the drink when selling it. In 1944 5,302 samples were taken in Birmingham under the Food and Drugs Act. 368 of these or 6–8 per cent. were reported against. Those mentioned above are a few typical instances. Unfortunately no comparison with the rest of England and Wales in this respect is possible, the Ministry of Health having suspended the publication of figures. It is, however, certain that every such report introduces a new act in this comedy of errors with the Public Analyst as chorus.

The Bangladeshi Migrants Pilot Study establishes the feasibility of applying the methods used in studying the informal support networks of older people in the majority population of Britain, specifically the Wenger support networks typology, to the elders of an immigrant group, and to elders who have remained in the region of origin. The sample consists of Bangladeshis aged 55+ in Tower Hamlets, London, United Kingdom (N=98), and Sylhet in Bangladesh (N=51) (see Table 1). The paper provides an ethnohistory of Bangladeshi immigration to the United Kingdom, a comparison of the support networks of Bangladeshis living in Sylhet and Tower Hamlets, and a comparison of support networks of Bangladeshis with rural and urban dwellers in the United Kingdom. The Practitioners Assessment of Network Typology (PANT) algorithm produces support network types in 99% of cases and demonstrates that the instrument is applicable in different cultures. Results show little difference between the support networks of Bangladeshis in Sylhet compared with London. There are significant differences between support networks of the Bangladeshi samples and the rural and urban United Kingdom samples.