The Raymer enterprise., 1914-02-12

exceeding nve per cent. ID palu 70 inc
stockholders. Five per cent is the
limit Of profit to shareholders. This is
the rule In all cooperative enterprises
in Ireland It is organized primarily
that profits may 90 to the man who
brings In the cream. 1t is not ranked
as q particularly fine investment fer
the shareholder.
Differs From American creamerfes
We find the mechanical processes OF
butter making much the same as those
in the best upto-date American butter
factories. We do find. however, that
this cooperative association has had
an output that is Of more uniform ex-
cellence than that Of the American
factory. Here each member seems to
realize more fully than does the Amer
ican farmer that the utmost vigilance
must be exercised In keeping the milk
and cream fresh and free from all i'm
purities. that keeping up the quality OF
the butter is as much his business as
the butter.maker's. Therefore he
breeds and feeds and cares for his
cows and handles his milk on scientific
lines suggested by cooperative instruc-
tors and inspectors. The farmer is
saving his own interests. Of course, for
a falling OF Of quality and reputation
means a falling of In the price OBJ
tanned for butter. The creamery tests
carefully. not only for butter fat but
for freshness and flavor.
Supervision and Inspection.
Then, too, the Irish Agricultural Or
ganization society, which is the central
federation OF all cooperative societies,
inspects the creamery and Its output
frequently, points out defects and
helps to remedy them. The business
side is not neglected. The organiza-
tion society has complete business su-
pervision Of the creameries, which
must keep their accounts and records
in the way and on forms prescribed by
this central body. The creameries re-
port to the organization society and
their books and accounts are period
ically audited by the organization So
ciety's auditor.
Cooperation Does the Work.
In short, the butter is good because
of cooperation. The members coop
crate with each other and with the
Omagh creamery; the Irish Agricul-
tural Organization society co-operates
with the Omagh creamery; the Omagh
creamery is federated with hundreds
of other creameries and is federated
with and co-operates with the Irish
Wholesale society through which the
butter is marketed. 1t Is cooperation
everywhere and the object Of it all is
to produce good butter, to market 1t In
good shape and to get fair price for
1t.
Quality and Brands.
But quality after all is the whole
thing II butter is not good no system
of marketing. no business methods, no
exercise Of federated strength. no CO.
operative endeavor can do anything
for 1t. The Omagh creamery makes
good butter and for years has made
good butter. 1t has well established
reputation for good butter which is
worth at least one cent for every
pound that 1t makes. In order to be
able to collect this cent on each pound
1t must mark each pound that 1t sends
out.
And printed upon the wrappers and
stamped upon the cases is the guar.
anty Of quality: Guaranteed Pure
Centrifugal Creamery Butter. Finest
Quality"
Butter Central Label.
But more important still is the au-
thorized label Of the Irish Agricultural
Organization society issued from its
headquarters at the Plunkett house In
Dublin. 1t goes upon only the best of
butter. 1t goes not upon a case or
cake or cover, but upon the butter It,
self. The label Is printed upon thin
tissue paper. When 1t is placed upon
the butter 1t is stamped with q die
that fixes the label firmly upon and in
the butter and tears the paper so that
it cannot be removed and used again.
This label is guaranteed as carefully
as are the coins of the realm. Each
has series number and can be traced
to the creamery to which 1t was deliv.
cred. II by any chance 1t is found up.
on poor quality Of butter, the butter
is at once sent back to the creamery
to which the use Of that particular
label was entrusted.
What We Need in America.
We have plenty Of creameries in the
United States. Some of them are
owned comparatively by the farmers.
But the farmers stop just short of the
highest success. The marketing is
generally haphazard. The different
creameries do not cooperate in sell.
ing Often good butter goes bad be-
fore 1t is sold. No one knows where
the demand Is greatest today, when
the butter should be sent tomorrow.
The quality is seldom uniform. Many
a good butter maker with good butter
making equipment turns out poor but.
ter because the patrons bring in poor
cream. The farmers do not co-opera.
lively work for quality. The creamery