History of the United Co-operative Baking Society Ltd. : $b A fifty years' record 1869–1919Reid, William
History
History of the United Co-operative Baking Society Ltd. : $b A fifty years' record 1869–1919
Reid, William
United Co-operative Baking Society, Ltd., Glasgow
At the beginning of 1909 the Bakery secured a contract for the supply of
bread and flour to Newtownards Barracks, and since then have supplied
from time to time that Barracks, as well as those of Holywood, Belfast,
and Kilroot, while, either directly or through local societies, they
have been successful in securing contracts for various local
institutions, one society during the war securing the contract for the
Admiralty.
In 1912 the Society had loaned some motor lorries for an excursion, and
during the day a painful accident took place whereby one child was
killed and three others were severely injured. The Society’s motorman
was completely exonerated from blame for the accident, but in token of
their sympathy the Society paid the doctor’s fees and granted £55 to the
relatives. In 1913 two of the societies were experiencing difficulty in
selling the bread because of the unfair competition to which they were
being subjected in attempts to cause them to give up the bread trade,
but the Federation came to their assistance by allowing them a little
additional discount on their purchases. In 1911 the Irish Agricultural
Wholesale Society was appointed agent in Ireland for the Federation, and
some time later it was stated that since that federation had become
agent the trade had increased. At the Dublin Congress in 1914 the
Federation erected a scone and oatcake baking plant as part of their
exhibit in the Congress exhibition, and this exhibit was an object of
much interest to the Dublin visitors to the exhibition.
THE WAR AND ITS EFFECTS.
In Ireland, as in Scotland, the commanding position of the U.C.B.S. had
a steadying effect on the price of bread at the outbreak of war. The
Society carried good stocks of flour, and by adopting the fixed policy
of regulating the price of bread by the average price of the flour in
stock was able to maintain the price at a lower level than the current
price of flour warranted. In this way, while it was possible to maintain
full stocks of flour, the Bakery was able to keep the price of bread at
a halfpenny per 4–lb. loaf below the price at which other bakers wished
to sell it, and so saved the people of the North many thousands of
pounds.
Public-domain text, read in full here on John Shaqi.
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