Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1914-04-15

With us. SO for fourteen years we have
imported butter from South America.
For twenty years we have had butter
from North America: We import butt
ter also from Finland, from Denmark,
and from Siberia. Some of our cheese
comes from. Canada. All this Is done,
he added, lin the interest Of the CO.
operative societies. We get the i'm
ported butter so that our, stock may
be complete at all times and SO we
can meet the demands Of those whom
we have made our customers. We
must stand ready to do as well by the
retailers as do the big private dealers.
The chief product Ia, butter. but we
handle great deal OF cheese and
some other farm products. We import
considerable of our cheese from Cana.
da simply to meet the demand and to
make it unnecessary for those who
buy Of us to go elsewhere. Ell
Keeping Up the Quality. .s4
+ 1--WE regard the Standardization Of
products as the most important fea-
ture of cooperation In Germany 20
far as the marketing Of it ia concern.
ed. All the butter which we handle
is graded and branded. Each producer
is given most complete score sheet.
Every time one of our subsidiary con-
Germs get a consignment Of. butter from
a producer 1t is graded as is indicated
on score card" 4 N % 81 b, 4;
The score card is in duplicate, the
original to be kept at the central Office,
and carbon copy to be filled out and
forwarded to the producer. The card
states that the quality Of the shipment
received has been marked upon the fol-
lowing points: ID Geruch (smelD :.
.(2) Geschmack (Flavor) (3) Salz
(Salt; "a Bearbeitung (Well
Worked) =; (5) Konsistenz (Texture);
(6) 5Verpacking (Packing), ~ Klassi-
fiziert ( Classified; (s) Remarks.
The manager continued: s"n we find
a creamery is not sending US a high
grade product we send someone to
make investigation and to help i'm
prove the quality. As things now are
no creamery supplies any butter Of
a grade less than the highest which it
IL capable Of producing. The score
card is of course great help in keep
ing up the quality. We keep the orig
inal score card ourselves and send a
carbon copy Of 1t to the producer who
is thus able to know in what particu-
lar his butter is less than it should be.
In this way each creamery gets q re-
port every week upon its butter so
that it knows at once II there is any
falling of in quality. We are now mar
keting the butter produced by from
SIX hundred thousand to seven hum
dred thousand cows" .5@ 4 /. 4,
4! An Eniclent Plant. i....
No American, accustomed to farmers
who are always individualists and sell
dom combine, would think from an in
spection of this plant that it was
owned and managed by 10000 farmers.
It would seem to be rather the prop
erty Of some captain of finance who
had spared neither expense nor scien-
tific effort in order to arrive at the
highest stage of efficiency.
Everywhere we found labor saving
devices. Everywhere the machinery
was carefully protected so that danger
to employees did not Turk in the power
that was In operation. Ger.
many it must be remembered has q ma
tional policy that requires that all
workmen be fully protected). In one
room was an Ice plant; In another was
the electric plant producing the pow.
or used in operating the machinery and
in lighting the establishment.
An Outside Opinion.
y Naturally anxious to hear what =
dealer who was not q co-operator and
had no interest in the cooperative
had to say about coopera-.
tion, we went to the manager Of .
jobbing concern dealing in dairy prod
ucts. We found him intelligent and
ready to talk. This Is a wholesale
company privately owned he said.
II deal with many cooperative dairy
My experience with
them has been excellent. They have
better machinery, better organization.
better business methods. produce bet
ter butter than do private creanieries
and are altogether satisfactory. There
IL another thing which should not be
overlooked. We like to deal with q
which can furnish us In large
quantities in absolutely uniform quail
lty. This Is what the ,co-operators do.
No single creamery could give US but
ter In such quantities as do the coop
erative associations which market the
product Of several federated creamer-
les. Neither can we get such an abso-
lutely uniform quality elsewhere. We
do not say but that at times a private
" owned creamery will produce Just
IS good q grade of butter. It is al
ways a problem with US. however, as
10 each creamery. We have to know
The creamery itself and have to know
or not they continue to have
The same butter maker. With the CO
operative concern, however, it is diff
perent. Nothing gets by them unless
It is up to standard, They give US
better stun and they get better prices.
Danish Butter.
I'VE do not buy Danish cooperative
butter to any extent. It Is too high.
Besides that there is duty Of ten
marks for package Of fifty kilograms.
For example where we can buy Ger,
man butter for 1875 marks ($25) per
fifty Kilograms we would have to pay
1873 marks (($27.6o) for Danish but
ter. The difference ia greater than
he amount Of the duty because Dar
aish butter has q reputation; also be-
cause there is a demand for Danish
butter everywhere. Most Of the Da-
1ish butter goes directly to England.
Cream Is admitted to Germany. free
If duty. We have tried to ship cream
rom Denmark and make butter here,
but It has not succeeded. It is too
process. Everybody in