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The following is the text of Mr. JOHN BURNS' Bill for securing the purity of articles of food and preventing the misdescription thereof, which was introduced in the House of Commons on August 6:—

The President of the Board of Agriculture has introduced in the House of Commons his long‐promised Bill for preventing the sale of butter containing large amounts of water, and the proposed measure appears to have been received with general approval on both sides of the House.

In the North Hiding of Yorkshire a number of samples of lardine were examined during the second quarter. Four of these samples contained water to the extent of 24, 25, and 26 per cent. respectively. One case was taken into court, but the magistrates dismissed the information. They were of opinion that there being no statutory standard for lardine they could not fix the percentage of water that was permissible. An appeal was made to the High Court, and eventually the case was referred back to the magistrates to determine whether or not there was adulteration.

THAT we devote the greater part of this number to memories of Louis Stanley Jast will surprise none of our senior readers. He was the embodiment of the public library, and for that matter other library, movement in its best characteristics for the past fifty years. He was also one of the founders of THE LIBRARY WORLD and found in its pages for years the effective medium in which his technical studies could be expressed. We acknowledge with thanks the help that several of his former colleagues have given in the preparation of this memoir and we gather from Mr. Berwick Sayers that it may be the precursor of a biographical study that he will write in which what it is only possible to indicate here may be made more complete. The unanimity of opinion in our writers, none of whom has seen the work of the others, on the importance of Jast is remarkable. Incidentally we may note that the best portrait of Jast, showing his Strong, meditative and enquiring genial personality, is that which forms the frontispiece of his Libraries and Living; a selection of his essays and verses which we hope our readers will turn to again.

A personal narrative of my escape from Kosovo, and the genocide and ethnic cleansing that occurred there are presented. My time as a refugee and my efforts to be resettled in the US are chronicled. An account of my life in the US, highlighting the enormous generosity I received from my sponsors and others along with personal and professional conflicts I encountered in the US, is reported. My narrative ends with my hopes for Kosovo and my fears about the future of refugees in the US.

This paper reports the results of a three-year-long research on business relationships, relying on qualitative data gathered through multiple-case study research of four focal companies operating in Australia. The industry settings are as follows: steel construction, vegetable oils trading, aluminum and steel can manufacture, and imaging solutions. The research analyzes two main aspects of relationships: structure and process. This paper deals with structure describing it by the most desired features of intercompany relationships for each focal company. The primary research data have been coded drawing on extant research into business relationships. The main outcome of this part of the research is a five construct model composed by trust, commitment, bonds, distance, and information sharing that accounts for all informants’ utterances about relationship structure.

Dealing with the subject of the artificial bleaching of flour, The Lancet observes that the public criterion of quality in respect of foods and beverages shows some interesting anomalies. Appreciation is often based, for example, on appearance, on how things look, and it is in this direction that conclusions often and obviously become illogical. In some instances the article demanded must be spotlessly white, while in others, if naturally white, it must be artificially coloured. The white loaf is a popular fancy, but white milk is suspected, and yet natural flour may be of a rich golden colour, while rich milk may have only a shade of brownish colour which is supposed to connote cream. The result is that in the one case flour is often deprived of its colour by a process of chemical bleaching, and that in the other an artificial colouring is added. Natural colour is objected to on the one hand, and on the other an artificial addition is demanded. It may be urged that both expedients are justifiable inasmuch as they meet a popular fancy, and that this counts in the enjoyment and even digestibility of the foods. If artificial means are employed to adjust the appearance of food to a popular standard, the proceeding can clearly only be allowed when it has been proved beyond all doubt that the products are not dietetically impaired or that they do not masquerade as something which they are not.