Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1914-03-27

that Is clean. fresh and untRinted. pas |
teurize all milk and cream. churn the |
cream at q temperature not to exceed /
As degrees F.. and afix the control la
bel TO no butter that exceeds the 16
per cent limit of moisture.
The enforcement of such rules as
this tending to result in high grade
products is what is meant by con.
troll" II is another of the big lessons
that Ireland has to impart to pros
pective co-operators. And remember
this: No stock company or private
creamery ever yet was able to control
the quality of butter by controlling
every step back to the feed before the
COW eats 1t. Consequently. no private
ly owned creamery can make such but
| ter as cooperative butter.
Why Even College Experts Fall.
There is a certain state agricul-
| tural college where there are the
highest grade experts in charge of
butter making. The college creamery
equipment is as perfect as experience,
science and money can make II. Yet
| local buyers say the butter coming
out of this creamery cannot be depend
| ed upon to be always even fairly good
butter. Sometimes 1t is downright
poor. The college people are not to
be blamed, for this creamery Is com
PEELED to use milk and cream brought
in by surrounding farmers who are
not always under control as to the way
the COW is fed and cared for, as to
the way the stable is kept, the cows
MIXED, and the milk cooled, handled
and cared for and delivered.
Brands Must 5e Used.
1t is not enough that the inherent
quality is high. The quality must be
evidenced in some way readily recog-
nizable by the public. Consequently
system of brands and labels has
been devised for all products. By an
educational process covering years the
public as well as dealers have been
taught that the brand OF cooperation
stands for quality. Consumers are
taught to demand this brand as an
! evidence of quality Retailers find that
the brand sells the product without
advertising It is therefore the pol
icy Of Irish cooperation to have a
brand. The affixing of the brand Ger
titles quality and makes the article
I transferable at a fixed figure, just al
! the impress which the gold disk re
! ceives in the mint makes 1t a soy
/ ereign which passes current from hanS
othand.
! An attorney, whose business hai
i been largely to investigate American
q bankrupt concerns makes the state
4 ment that he never knew bad com
mercial failure where there was no
d either dishonesty or lack of bookkeeI
q ing methods. Bad failures come onl
n where no one is fully informed as I
a. the exact condition of the business
q The Irish co-operators fully recogniz
this principle. Certain standard form
of bookkeeping have been worked ou
r and largely adopted; the best method
n of keeping the books and of maxim
"a summaries and reports for audi
4. have been also established. so this
"a the exact condition may be brought
az the attention of the members of th
IA concern at any time. AS result "
w find everywhere throughout the COO
~ erative enterprises of Ireland surpri
n ingly efficient methods of accountin
ia The /. A. o. S. and its supervisory sy
FL ter are largely responsible for tn
a situation.
Nv One OF the greatest difficulties e
n. countered was that of obtaining ski
Of ed managers for the various cooper
a tive concerns. But skilled and int
nv ligent they must be in order to
m sure success. For example. 1t
,e. necessary that the man at the hei
he OF a creamery must not only be