June 1895.] CO-OPEKATION AMONGST IRISH FARMERS. 



9 



In the summer, the farmers send their milk to the creamery 

 twice a day ; in the spring and autumn, once a day ; and in the 

 winter, every alternate day. The cream is extracted by centri- 

 fugal separators. The process of butter-making is very similar 

 to the Danish system. The cream stands from twenty-four to 

 thirty-six hours to ripen after it is separated. In some dairies 

 it is refrigerated as it comes from the separators. It is then 

 placed in Schwartz cans and kept at a certain temperature until 

 the lactic ferment is formed in the cream. When the cream is 

 ripe for churning, it is thoroughly mixed and put into the churn^ 

 and as soon as the butter comes, a very small quantity of 

 cold water is added to the churn, which is slowly revolved in 

 order to free the butter from the buttermilk. The butter is 

 then taken out, lightly sprinkled with very fine dry salt, 

 and placed on a butter worker, through which it is passed two 

 or three times. It is then allowed to stand for some time 

 and again passed through the worker, when it is finally 

 packed in casks and boxes for the market. The butter is not 

 washed. The milk is paid for according to its per-centage of 

 butter fat. In 1894, the average price was about Z\d. per 

 gallon, the separated milk and buttermilk being returned free 

 to the farmers. 



The sale of the butter produced in the co-operative creameries 

 is largely conducted through the Irish Co-operative Agency 

 Society. The commission charged on sales effected in this way 

 is 2^ per cent. In 1894, the butter sold realised an average 

 price of nearly 10\d. per lb. as compared with ll\d. in 1893. 



The following comparative statement, showing the results of 

 the working of 30 of the co-operative dairy societies in 1893 

 and 1 894, has been extracted from a report recently issued by 

 the Irish Agricultural Organisation Society : — 





Share Capital paid up. 



Loan Capital. 



Value of Buildines 

 and Plant after De- 

 preciation. 



Milk Received. 



Butter Produced. 



Working Expenses. 



Amount allowed for 

 Depreciation. 



Net Profit 



Quantity. 



Amount Paid. 



Average Price 

 per Gall. 



Quantity. 



Amount realised 

 by Sales. 



Average Price 

 per lb. 











Thou- 







Thou- 

















& 





sands of 



£ 



Pence 



sands of 



£ 



Pence 



£ 



£ 



£ 











Gallons. 







lbs. 













1893 



13,895 



i,m 



24,871 



7,575 



123,780 



3-92 



2,935 



140,780 



11-51 



13,293 



2,173 



1,242 



189i 



15,463 



6,061 



25,266 



9,014 



132,555 



3-53 



3,567 



151,852 



10-22 



15,398 



2,271 



1,992 



In 1894, the number of members on the registers of the 

 societies included in the above statement was 1,641, and the 

 number of cows supplying milk to the creameries was 20,714. | 



As an example of the growing popularity of co-operation 

 amongst Irish farmers, it may be observed that since 1891 

 50 co-operative dairy societies have been opened, and of 



