The Richfield recorder. (Richfield, Idaho) 1909-1931, 1914-02-05

butter making mucn the same as INC
in the best up-to-date American butt
I factories. We do find, however, til
I this cooperative association has III
an output that is of more uniform c
cellence than that of the Americ;
factory. Here each member seems
realize more fully than does the Anne
lean farmer that the utmost yigilan
must be exercised in keeping the mi
and cream fresh and free from all il
purities, that keeping up the quality
the butter is as much his business {
the butter-maker's Therefore
breeds and feeds and cares for h
COWS and handles his milk on scientif
lines suggested by cooperative instru
tors. and inspectors. The farmer
saving his own interests, of course, K
falling off of quality and reputatic
means a falling off in the price o
tanned for butter. The creamery test
carefully, not only for butter fat bl
for freshness and flavor.
Supervision and Inspection.
Then, too, the Irish Agricultural 0
ganization society, which is the centr;
federation of all cooperative societies
inspects the creamery and its outpu
frequently, points out defects an
helps to remedy them. The bushes
side is not neglected. The organic;
ton society has complete business 81
pervision of the creameries, whic
must keep their accounts and record
in the way and on forms prescribed b
this central body. The creameries re
port to the organization society an
their books and accounts are period
ically audited by the organization sc
cietys auditor.
Cooperation Does the Work.
In short, the butter is good becaus
of cooperation. The members COOP
crate with each other and with tn
Omagh creamery; the Irish Agricul
tural Organization society cooperate
with the Omagh creamery; the. Omagl
creamery is federated with hundreds
of other creameries and is federated
with and co-operates with the Irisl
Wholesale society through which tht
butter is marketed 1t is cooperation
everywhere and the object of it all is
to produce good butter, to market it il
good shape and to get fair price fol
it.
Quality and Brands.
But quality after all is the whole
thing. If butter is not good no system
of marketing, no business methods, nc
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 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
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
Quality"
Butter Central Label.
label of the Irish Agricultural
society issued from it's
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
Issue paper When it is placed upon
he butter it is stamped with a die
hat fixes the label firmly upon and in
he butter and tears the paper so that
t cannot be removed and used again.
This label is guaranteed as carefully
is are the coins of the realm Each
las a series number and can be traced
o the creamery to which it was deliv-
'red If by any chance it is found up
N a poor quality of butter, the butter
s at once sent back to the creamery
0 which the use of that particular
abel was entrusted.
What We Need in America.
We have plenty Of creameries in the
United States. Some of them are
wned comparatively by the farmers.
tut the farmers stop just short of the
ighest success. The marketing is
generally haphazard The different
reameries do not cooperate in sell
lg- Often good butter goes bad be-
,re it is sold. No one knows where
lie demand is greatest today, when
lie butter should be sent tomorrow.
he quality is seldom uniform. Many
good butter maker with good butter
aking equipment turns out poor but
II because the patrons bring in poor
cam. The farmers do not co-opera-
vely work for quality. The creamery
)es not always discriminate between
e best fresh cream and cream that is
trif1e stale and old Butter buyers
Innot know what they are getting.
he name Of the creamery upon a
lckage carries no guaranty of quail
Y. 1t is put on good and bad butter
ike.
A Definite Prescription.
What is needed in the United States
first, creamelies supported by farm
working together comparatively to
oduce ali absolutely uniform high i
AIDE product; second. a brand that is