Askov American. [volume] (Askov, Pine County, Minn.) 1914-current, 1914-12-31

the rule in all cooperative enterprises
In ireland. X Ii organized primarily
that profits may go to the man who
brings In the cream. II Ii not ranked
40 a particularly fine investment for
the shareholder.
Differs From American creameries.
We find the mechanical processes OF
butter making much the same as those
In the best up.to-date American butter
factories. We do find. however, that
this cooperative association has had
cellence than that of the American
factory. Here each member seems to
realize more fully than does the Amer
lean 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 IL az 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
falling of of quality and reputation
means a falling off 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,
inapeets the e.eamery and It's output
frequently. points out defects and
helps to remedy them rhe 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 aud 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 Ia good because
of cooperation. The members coop
crate with each other and with the
Omagh creamery; the Irish Agricul
tural Organization society ce-operates|
with the Omagh creamery; the Omagh
creamery Is federated with hundreds
OF other creameries and liz federated
with and co-operates with the Irish
Wholesale society through which the
butter Ii marketed. IL IL cooperation
everywhere and the object of it all Ia
to produce good butter, to market 1t In
good shape and to get fair price for
1t.
Quality and Brands.
But quality after ell Ii the whole
thing. II butter Is not good no system
OF marketing, no business methods. nc
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 bntter.~ 1t has well established
reputation for good butter which Ia
worth at least one cent for every
pound that II makes. In order to be
able to collect this cent on each pound
IL must mark each pound that it sends
out.
0IA AR1a Lt3S NAMRpNAa ahA
stamped upon the cases 10 the guar
anty of quality: Guaranteed Pura
Centrifugal Creamery Butter, Finest
Quality"
Butter Central Label.
But more important stiil Ia the au,
thorized label of the Irish Agricultural
Organization society issued from lite
headquarters at the Plunkett house In
Dublin. II goes upon only the best oil
butter. 1t goes not upon case OF
cake or cover, but upon the butter IT.
self. The label is printed upon thin
tissue paper. When Ii Is placed upon
the butter 1t Ii stamped with a die
\ that fixes the label firmly upon and In
the butter and tears the paper so that
II 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 deliy
cred, III by any chance Ii is found up
on poor quality OF butter. the butter
Il 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 IL
generally haphaxard The different
ereameries do not cooperate In sell
Ing. Often good butter goes bad be
fore Ii Is sold. No one knows where
the demand il greatest today, when
the butter should be sent tomorrow
The quality Ia seldom uniform. Many
a good butter maker with good butter
making equipment turns out poor but
ter because the patrons bring I'm poor
cream. The farmers DO not co-opera
lively work for quality. The creamery
does not always discriminate between
the best fresh cream and cream that Ii
4 tribe stale and old Butter buyers
cannot know what they are getting
The name Of the creamery upon a
package carries no guaranty OF quail
lily. II IL put on good and bad butter