NOTES ' 655 



see to it that all university men and women are persuaded to join immediately 

 on graduation. All the professions to which we have alluded above will be 

 recruited in ever-increasing degree from young university graduates, and so the 

 Guild will come to obtain a greater and greater control of all those activities. 

 The transition period may be left to the care of the existing organisations, and in 

 a generation, or even less, the Guild will have come to full maturity. 



It will then have resources of strength and influence not possessed as yet by 

 any organisations except those of the medical men and lawyers, and those presently 

 to be acquired by whatever shape the organisation of labour is about to take. Its 

 great resource will be the youth, the full mental vigour, and the capacity for 

 altruistic service exhibited by the young men and women at present leaving the 

 universities. But it is not suggested that self-sacrifice should be the character- 

 istic of the Guild any more than it is of the labour organisations or of those of law 

 and medicine — or divinity. 



It is foremost in the minds of those who are thinking about these matters that 

 first of all the higher-educated workers must organise in order that they may 

 secure decent conditions of life and a reasonable share of whatever public wealth 

 is the result of their activities. Frankly, the Guild will tend to associate itself 

 with the newer labour organisations about to emerge after the war, and this 

 association may become a very close one. Such activities as those of the Workers' 

 Educational Association would naturally appeal to it with much force. The 

 existing organisations of university settlements and extension teaching, and the 

 much greater development of technical and scientific studies among the craftsmen, 

 would naturally become Immediate activities with it. In very many ways it would 

 fall into line with the Trade Guilds' movement — the organisation of production, 

 not for private profit, but for the good of all in the State. 



Some time ago Mr. Fisher said in a speech that the British universities had 

 never co-operated or spoken with one voice. The means are suggested here 

 whereby this desirable result may be obtained. 



Science and the Cold-Storage Industry (From a Correspondent) 



In a paper read before the Royal Society of Arts on December 19th, 1917, 

 Prof. Wemyss Anderson made a strong appeal for scientific help to strengthen our 

 knowledge of the preservation of perishable produce — particularly by low-tem- 

 perature methods. 



It appears that " the principal foodstuffs at present cold stored can be roughly 

 divided into three classes : 



"(1) Produce whose life history is finished, such as all classes of meats, poultry, 



rabbits and fish. 

 "(2) Produce whose life history is not finished, such as fruit and eggs. 

 "(3) Milk and produce from milk — cream, butter, and cheese. 



"The mention of 'life history' is sufficient to show the peculiar blend of know- 

 ledge required to deal with proper understanding with the materials mentioned. 

 It is astonishing to what heights the merchant and engineer have already soared ; 

 but, however keen the scientific penetration of those practically engaged in the 

 cold-storage industry to-day, there can be no doubt that pure scientific, medical, 

 and veterinary knowledge and research must be brought to bear on the subject." 



The author is of the opinion that "every seat of scientific learning should have 

 a refrigerating apparatus as part of its equipment — not a toy machine, but a self- 

 contained cold storage with arrangements for a 'cold' reserve (large quantities 



