FURTHER EXTENSIONS.
For some years the fluctuations in the trade of the Society had been such that further extensions had been unnecessary, but, by the end of 1882, the congestion had become so great that it was necessary that further baking accommodation should be procured at an early date. This raised a debate as to the respective merits of increasing the oven accommodation at St James Street or putting down a branch bakery at Greenock to supply the societies in that area. The societies in the Greenock and Port-Glasgow area were all members of the Federation, but there were both difficulty and expense entailed in sending the bread from Glasgow, and, especially in winter, when there was fog on the river, there was occasionally irritating delay. The result of the debate was that a committee was appointed to consider the different schemes and report.
When the special committee reported on the various points which had been remitted to them to discuss there was considerable difference of opinion amongst the members of the Bakery board as to which was the best plan to adopt. Finally, on a vote being taken, it was agreed, by a majority, to recommend to the general meeting the erection of a branch bakery in Greenock. When the question came before the delegates at the quarterly meeting, however, the scheme for a branch in Greenock was not adopted, and it was decided to proceed with the erection of two additional ovens at St James Street.
In 1884, however, the trade was again outgrowing the accommodation, and in November of that year the committee decided to rent a bakehouse in Scotland Street in order to relieve the congestion. The membership of the Federation was again up to 26 societies, and the output at the end of 1884 was 281 sacks per week.
For a considerable part of this period the Federation were buying much of the flour they used elsewhere than from the Wholesale Society, and discussions on the subject took place from time to time. The contention of the Bakery board was that they were being asked by the Wholesale Society to pay considerably more for flour than they could buy the same quality for elsewhere, and from the minute of an interview which took place between representatives of the two boards, it appears that the Wholesale representatives agreed that this was the case at the time. The Wholesale board could not see their way to make any alteration at the time on their method of charging, however. Nevertheless, it is gratifying to know that in a short time the Wholesale Society was in a position to meet competitors on level terms, and towards the end of 1884 a large proportion of the flour used was purchased from the Federation.