CHAPTER II.. The Dawn of Co-Operation.

THE DAWN OF CO-OPERATION.

CO-OPERATION IN PREHISTORIC TIMES—EARLY TEUTONIC CO-OPERATION—THE SCOTTISH CLAN SYSTEM—THE PRESENT CO-OPERATIVE SYSTEM—FENWICK AND OTHER CO-OPERATIVE SOCIETIES—EARLY CO-OPERATIVE BAKERIES—THE GLASGOW BAKING SOCIETIES—EARLY METHODS OF CONTROLLING PRICES—STIRLINGSHIRE AND THE HILLFOOTS—BAKING SOCIETIES IN FIFE AND THE NORTH—CO-OPERATIVE BAKING IN THE BORDERLAND—GLASGOW SOCIETY—CO-OPERATIVE BAKING IN 1866—THE FIRST FEDERATED BAKERY.

The Co-operative principle is as old as human intelligence. As soon as man became possessed of the first faint glimmerings of reason he began to seek communion with his fellows, and began, also, to take concerted action with them for mutual protection. It was natural that this should be so. The world must have been a terrible place for the human race in those early days. On land, in the sea, and in the air it was peopled with monsters, against whose attacks the unaided strength and skill of a solitary human were of no avail. Only by combination could he hope to survive. Results have proven that combination—Co-operation—is the law of life; that the men, the animals, the insects even which have learned to combine, have progressed in the scale of evolution; while the solitary monsters of past ages have disappeared, and are known only from a bone found here and a partially complete skeleton there.

That the human race gathered together in communities very early in its history there is abundance of evidence. In some of our cliffs there are caves which bear traces of human habitation; while scattered here and there over the world are immense mounds of shells, extending sometimes to a depth of many feet and acres in width, on what is believed to have been the seashore of prehistoric times, which show that, for a long period, these places were frequented by communities.

This community living has continued all down the ages. The “commune” system in vogue amongst the Teutonic races was an imperfect system of Co-operative farming by an agricultural community, which finally ceased in Germany during the nineteenth century. It was introduced into this country by the invading Teuton races in the early centuries of the Christian era; and, with various modifications and adaptations, was still in being at the time of the Norman conquest. From that date it gradually declined, until, by the end of the sixteenth century, it had all but died out in England, but was still alive in parts of Scotland in the clan system. There the old community spirit continued to prevail until after the rebellion of 1745, when the common lands of the clans were given to the chiefs. In the lowlands, also, some trace of this principle continued to be visible amongst the farming community.

CO-OPERATION AS WE KNOW IT.

When or where Co-operation, in the sense in which the word is used to-day, first came into being there is no means of knowing. Mr Maxwell, in his “History of Co-operation in Scotland,” tells the story of the old society originated by the weavers of Fenwick one hundred and fifty years ago, before Robert Owen was born; but, although this is the oldest Co-operative society of which any record remains, it by no means follows that others did not exist even earlier. Indeed, Mr Maxwell himself mentions that traditions of other old societies exist in various parts of the country. Of these, no records remain. It is only ten years since there vanished from the ken of the people of Govan a society which kept proudly painted over its door a record of the fact that it was established in 1777—eight years later than Fenwick. There still exists in Glasgow a society which dates back to the first year of the nineteenth century, and the Lennoxtown Society celebrated its centenary seven years ago. All over Scotland there exist societies which are nearing a century of life, and Mr Maxwell has rescued from oblivion the names, and sometimes part of the records, of others which long ago disappeared.

In their practice these old-time societies differed in material points from the practice which takes its name from the Lancashire weaving town where it originated—Rochdale—but the spirit which inspired those pioneers and the broad principles of self-help in Co-operation under which they worked, are the spirit and principles of the Co-operators of to-day. They were, in fact, the spirit and principles which combine to make progress possible, and in the absence of which come stagnation and decay.

CO-OPERATIVE BAKERIES.

Like the inception of Co-operation itself, the beginnings of baking Co-operatively are lost in the misty past. Where the first Co-operative bakery was started, or when, there is no means of knowing.

Research has shown that, in the early years of last century, bread was being produced and distributed by Co-operative bakeries in Glasgow, but how many in number these bakeries were, where exactly they were situated, or what turnover they had it is not possible to discover; indeed, it is probable that we should never have known of their existence, except as a tradition, had it not been for the fact that a Glasgow writer, who published in 1816 a book in two volumes dealing with the affairs of Glasgow, thought it necessary to defend the private bakers of the city at that time against any possible accusation of overcharging for bread, by describing the methods which were adopted by the Co-operative societies, and emphasising the fact that they sold bread at the cost of production, and only to their own members.

This Glasgow author, Mr Cleland by name, had been describing the means which had been taken by the Governments of George II. and George III. to regulate the price of bread in accordance with price of wheat. His description is very interesting, if only for the fact that it shows that steps had to be taken to regulate the exactions of the profiteer, even in those early days. It shows, also, that the methods of our various “Controllers,” “Food Committees,” etc., are not new, but are very much along the same lines as those devised to keep down the price of bread a century and a half ago. The price of bread was regulated in accordance with the price of wheat, and the baker was allowed a fixed sum per sack of flour for his expenses of baking and distributing.

In the various cities and towns the application of this Act was in the hands of the magistrates; and, in Glasgow, bread prices were fixed at various intervals until 1800, when it was decided at the last Bread Court held to cease the practice, as, in the opinion of the magistrates, such a course was unnecessary; but the weight of loaves continued to be standardised at 4 lbs. 5 oz. 8 drams for the quartern loaf, and 2 lbs. 2 oz. 12 drams for the half-quartern loaf. In view of the price of bread to-day, it is interesting to note that the price of the half-quartern loaf was fixed by the last Glasgow Assize, held in 1800, at 10d. for fine wheaten bread and 7½d. for household bread, which was evidently of a much coarser and poorer quality.

Some of the Bread Assize regulations were peculiar. For instance, the baker had to produce eighty loaves from the sack of flour, and sell these eighty loaves at the exact price which they cost him, in accordance with the cost of flour. “As, however,” says Mr Cleland, “they usually were able to get two loaves more from the sack, and these two loaves were clear profit, the price at which they were sold was a consideration.” At the beginning of the nineteenth century the expenses per sack allowed to the bakers were 14/, but by 1816 this sum had been increased to 16/9.

It was within the right of any two bakers to call the attention of the magistrates to the fact that the price of bread or flour had risen or fallen, and to offer proof. When this was done the magistrates or Justices of the Peace were obliged to take evidence as to the current prices, and, if they found any variation from the last price fixed, “they shall immediately set a new price, which shall remain unaltered until a new Assize has been held.” One wonders whether the magistrates of those days were as difficult to convince that any alteration was necessary as have been the Food Control officials during the last year of the war.

“In 1801 no Assize was held, and it was left to the bakers to sell bread at such price as they could afford.” It is probable that in the results of this decision the reason for the starting of Co-operative societies is to be found, for human nature and the practices of the times being what they were, we may be sure that the bakers saw to it that, however much their profits might increase, they did not go down at all.

Mr Cleland goes on to say:—

“During the last fifteen years, when no Assize has been fixed in Glasgow, the bakers have uniformly proportioned the price of bread to the price of wheat, similarly to what it would have been had the Assize been sitting. There are instances, however, of individual bakers selling their bread somewhat lower than the general run of the trade; and baking societies have been established in the suburbs who uniformly sell their bread one penny, twopence, and sometimes even threepence on the quartern loaf lower than the bakers’ price. These societies do not sell their bread to anyone but their own members; they give no credit and receive neither profit from the concern nor interest on their capital; besides, the members are subjected to the risk of loss incident to the breach of trust in their servants. The greater part of these societies make no household or coarse bread, and no loaf less than quartern; by which arrangement it is evident the lower classes are excluded, as they neither can advance their share of capital nor at all times purchase a quartern loaf. Moreover, the bakeries belonging to these societies being all situated outside the royalty, the flour is exempt from ‘multures,’ a tax to which the flour baked within the royalty is subject, amounting to one eighty-fourth of the whole. As the Assize laws wisely determined (for the sake of the lower classes of the people) that bread shall be baked from a peck loaf down to a quarter-quartern loaf, in exact proportion, and that the twopenny and penny loaves shall be of a weight exactly corresponding to the price of the quartern loaf, it is evident that the person who manufactured the small and the coarse bread, from which the labouring classes of the community are generally supplied, all bearing the same proportion to the wheaten quartern loaf, cannot sell so cheap as the societies; among other reasons because the additional labour is very considerable, and in weighing out the aliquot parts, unless some allowance is made in the dough, the small bread will be deficient in weight when it comes out of the oven; besides, the regular baker must support his family, pay his business, and pay local taxes; he has also to run the risk attending credit, and frequently to give one penny to the shilling discount to chandlers who retail his bread.”

The above is the sum of our knowledge of these early Glasgow baking societies, but the fact that they were able to sell their bread a penny to threepence per quartern loaf below the prices charged by the private bakers, at a time when the quartern loaf cost 1/8 and 1/3, is significant. It meant that the baker was getting from 6/8 to 20/ per sack of flour over the cost of production of the societies, and that, therefore, the cost to the consumer was extortionate. Doubtless, also, the conditions which led to the formation of Co-operative societies in Glasgow prevailed elsewhere, and it is quite likely that baking societies existed at that early date in other parts of Scotland, had their day, and passed out of existence without a trace remaining. Even of those of the existence of which we do know particulars are absent; in most cases the name alone remains, and often not even that but only a tradition.

STIRLINGSHIRE AND HILLFOOTS SOCIETIES.

Early in the nineteenth century Co-operation found a home in Stirlingshire. In the thirtieth year of the century the Bannockburn Co-operative Society came into being as the result of a lecture on “Co-operation,” which was given by Mr William Buchanan, a resident medical man. So impressed were members of his audience with what they had heard that a committee was formed immediately to draft rules and take the steps necessary for the formation of a society. The rules were agreed to at a meeting which was held on 27th November 1830. Bannockburn Society still exists and flourishes to-day, after an unbroken career of eighty-nine years.

About the same time—it may have been earlier or a little later, for no information about its beginning can be found—a baking society was formed in Bannockburn, and continued to flourish for a number of years. Of the fact that the members of the other Bannockburn Society were interested in the doings of the baking society evidence is given in a minute of that society in the early ’thirties, in which it is noted that the baking society had agreed to supply Alva Society with bread. Incidentally, this entry would seem to fix a period at which the Alva Baking Society was not in existence. The Bannockburn Baking Society was amalgamated with the Bannockburn Society in 1846.

In the year 1847 one of the most flourishing baking societies in the country came into existence, for on the 23rd June in that year the Bainsford and Grahamston Baking Society was formed. Notwithstanding that general societies have grown up all round the town of Falkirk, this society continues to maintain a separate and flourishing existence, its latest balance-sheet showing a membership of 4,733 and an average output of 371 sacks per week.

Other baking societies were formed in the same district. Quite recently one of these, Stenhousemuir Baking Society, was amalgamated with the Stenhousemuir Equitable Society, after a separate existence of many years. Another baking society was situated in the little village of Carronshore. In the Hillfoots district some time in the late ’forties baking societies came into existence at Alva and Tillicoultry. The baking society at Tillicoultry amalgamated with the Tillicoultry Society in 1905, and the Alva Society with the Alva Bazaar Society a few years later.

BAKING SOCIETIES IN FIFE AND THE NORTH.

In Fifeshire, also, baking societies were coming into being; indeed, the earliest baking society whose name is known was formed at Leven in 1828. In 1840 Kingskettle Baking Society was formed, and it remains strong and vigorous to-day. It is one of the few of these early baking societies about which it is possible to give a little information. The society was only a small affair at the beginning; indeed it is not very large even to-day; but what it lacked in size it made up for in vigour, and since its formation it has never looked back. It is recorded that in its early days the bread was delivered by the aid of a donkey cart; to-day the society has several vans on the road and supplies a population of several thousands with bread.

Somewhat earlier than the formation of the society in Kingskettle a baking society was formed in the village of Leslie, situated a few miles from Kirkcaldy. The reason for its formation was the same as that responsible for the formation of others in these early days—small wages and the extortionate charges for their bread made by the local bakers. The success which attended the baking venture led in 1840 to the formation of a general society. In later years this society split over the question of adopting the Rochdale system of disposing of the surpluses, and a new society was formed which continues strong and vigorous; and with this new society the baking society finally amalgamated. Later still a society was formed in Dunfermline, which in 1866 showed a surplus on working of £493.

Meantime Co-operation was going ahead in the North. Societies had been formed in Kirriemuir, Brechin, Arbroath, and Forfar, and very early in its history Kirriemuir took up the baking of bread. Arbroath West Port Association began the baking of bread in 1846, while in the year immediately preceding—1845—Arbroath Guthrie Port Association, in altering their rules, placed first in the list of the objects of the society “to make bread and to deal in bread,” so that it is evident that the society was then baking or had baking in contemplation. This is the society which is now known by the name of Arbroath Equitable Society.

BAKING IN THE BORDERLAND.

Co-operation does not seem to have found a footing in the South quite as early as it did in the North and West, but the Borderers were not far behind, and they have proved that having once started they believed in perseverance. It was in 1839 that Galashiels Store Company was formed, and the question of bread supply was soon under consideration. In its earliest years the society seems to have had considerable difficulty in getting a satisfactory supply of bread, with the result that by 1844 they had established a bakery of their own. An interesting fact which is related by Mr Maxwell in his “History of Scotland” is that they applied for information about baking to two societies, long disappeared, Coupar Angus and Alyth. Probably some one connected with the society was a native of Forfarshire, and, knowing that these societies had bakeries, suggested that information be got from them. The number of these efforts to cheapen the staff of life must have been very great, for references to them keep cropping up in old newspapers and pamphlets, showing that Co-operative activity, much of it inspired doubtless by the teachings of Owen, was widespread in Scotland.

Hawick Store Company began a few months later than the Galashiels venture, but it was not until 1851 that the members added baking to the list of their enterprises.

GLASGOW SOCIETY.

Turning again to Glasgow, where the first Co-operative bakeries of which there is any record were established, we find that many attempts had been made in the interval to establish Co-operative trading on a firm foundation, but in vain. How many of these early Co-operative failures were due to the fact that the surpluses accruing from the trading transactions were divided in proportion to the capital held, without any regard being paid to the trade done with the society by the holders of the capital, it is not possible to say, but the system was bound to have a disturbing effect on the minds of those members who, although too poor to invest much capital, were loyal purchasers from the store.

However that may be, after a lecture by Holyoake, a fresh attempt to establish Co-operation in the city was made, and for a time the new venture seemed to flourish, only to perish eventually like its predecessors. What makes this society interesting at this point is that of it is recorded the fact that it possessed “a modern baking department,” and is said to have supplied the neighbouring societies with bread. The society came to an end in 1865, and with it ended Co-operative baking in the city for the time being. When next we hear of it it is in a new, and as it turned out, a stabler and more permanent form.

At this point it may be interesting to note some particulars of the Co-operative baking societies in existence in Scotland in 1866, as taken from the returns sent in to the Registrar of Friendly Societies in Scotland. It is probable that the list is far from complete, and it takes no account of the societies having bakeries of their own who dealt in other goods as well. These societies were:—

Value of Property. Profits. Airdrie Bread No property. £252 Alva Baking £l,184 331 Bainsford and Grahamston 1,484 788 Coatbridge Bread 857 466 Dalry Baking 20 50 Dunfermline Baking 116 493 Edinburgh Bread 422 271 Leven Baking 200 120 Roslin Baking — 82 Stenhousemuir Baking 782 350

A notable absentee from the above list is the name of Kingskettle Baking Society.

THE FIRST FEDERATED BAKERY.

As it was in Ayrshire, in the little village of Fenwick, that, so far as is known, the first Co-operative society was established, so also to Ayrshire belongs the honour of having established the first federated bakery. Co-operation in Fenwick had died in 1801 with the demise of the old Meal Society, and it was not until 1840, when Darvel Industrial Society was founded, that it again secured a footing in the land of Burns. The society founded 79 years ago continues to flourish, but for the first twenty years it had to flourish alone. Then, in 1860, Kilmarnock Society was founded, and following it there came in quick succession Crosshouse, Auchinleck, Mauchline, Galston, Newmilns, and Catrine. In 1867 five of these societies—Kilmarnock, Crosshouse, Galston, Mauchline, and Newmilns—combined to form a baking society, while three other societies—Troon, Catrine, and Darvel—although not members, took bread from the federation. In 1870 premises were built for the federation, and the trade increased steadily. Gradually, however, the more distant societies began to erect bakeries of their own, and in the early ’nineties of last century the bakery was taken over by Kilmarnock Society, who erected a new and up-to-date bakery for themselves on the site of the old one.

COBURG STREET PREMISES ]

ST JAMES STREET PREMISES ]

M‘NEIL STREET PREMISES (1886–1890) ]

M‘NEIL STREET PREMISES (1890–1894) ]