Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1914-05-22

lie Cf1OSI1O
exceeding five FER cent. is paid to the
stockholders. Five per cent is the
limit of profit to shareholders. This is
the rule in all cooperative enterprises
in Ireland. II is organized primarily
that profits may go to the man who
brings in the cream. II is not ranked
as 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
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
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 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
falling off 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
I frequently, points out defects and
/ helps to remedy them. The business
side is not neglected. The organiza-
/ ton society has complete business su-
pervision of the creameries, which
must keep their accounts and records
I 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-
Iural 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. It is cooperation
everywhere and the object OF it all is
to produce good butter. to market it in
good shape and to get q fair price Tor
it.
Quality and Brands.
But quality after all is the whole
thing. If butter is not good no system
of marketing, no business methods, no
exercise OF federated strength, no CO.
operative endeavor can do anything
for it. The Omagh creamery makes
good butter and for years has made
good butter. 1t has a we'll established
reputation for good butter which is
worth at least one cent for every
pound that it makes. In order to be
able to collect this cent on each pound
it must mark each pound that it sends
out.
And printed upon the wrappers and +
stamped upon the cases is the guar
anty of quality: Guaranteed Pure /
Centrifugal Creamery Butter, Finest 4
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 IL
self. The label is printed upon thin
tissue paper When it is placed -pOu
the butter it is stamped with 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 a series number and can be traced
to the creamery to which it was deiiv-
cred. If by any chance it is found UD-
on q 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 il the
United States. Some Of them are
owned comparatively by the farmers.
But the farmers stop just short Of the
Z
generally haphazard The different
do not cooperate in sell
ing. Often good butter gees bad be-
fore it is sold. No one knows where
the demand rs greatest today, when