It was in a city in which the conditions of the people were such as the figures quoted above reveal that, on the last Monday in January 1869, what was destined in the course of fifty years to become the largest business of its kind in the world opened its doors for trade. For six years the idea of the federation of Co-operative societies for trading purposes had been occupying the minds of the Co-operators of Scotland, keenly interested as they were in the progress of the North of England Co-operative Wholesale Society. Only a little over two years before, also, those of them in the West who took an interest in the affairs of their Co-operative neighbours had seen the Co-operative societies of Ayrshire join together to form a baking association for the purpose of supplying themselves with bread; and in September 1868 the Scottish Co-operative Wholesale Society had been safely launched, after several years of anxious consultation and consideration. No sooner had the S.C.W.S. been sent on its way than the stalwarts of the West turned their attention to yet another venture. Since the collapse of the second Glasgow Society there had been no Co-operatively-produced bread in the city. The price which was being charged for bread by the private bakers was considered too high, and yet not one of the societies thought itself strong enough to finance a bakery of its own.
They had faith in the Co-operative principle, however, and what they could not do as individuals they fancied they would be able to do in combination. They reasoned that, if a number of people by combining together could procure the goods they needed more cheaply than any one of them alone could do, there was no good reason why a number of societies by combining together could not do what no one of them acting alone was strong enough to do.
It is to Mr Gabriel Thomson of St Rollox Society, then treasurer of the newly formed S.C.W.S., that the honour of first bringing the idea of a federated bakery publicly before the co-operators of the West belongs. The first idea was that the work should be undertaken by the recently-formed Wholesale Society, but a little consideration showed that this plan was hardly feasible. It was thought that it would scarcely be right to adventure the capital of societies scattered all over Scotland in an undertaking from which many of them could not possibly derive any direct benefit, and so this idea was dropped, and finally it was decided to start a federated baking society.
In the new venture St Rollox Society was the prime mover. In those days the men who controlled St Rollox Society believed in the infinite possibilities of the application of Co-operative principles. They were joined with other Glasgow societies in a drapery federation. They took up shares in the St Rollox Cooperage Society, in the Ironworks, and in the Oakmill Society, each as it arose, and to Co-operation they looked for escape from the exactions of the master bakers of Glasgow. A meeting was convened by them in the month of October 1868, and to that meeting Mr Gabriel Thomson read a paper on “Federation,” in which he dealt at length with the principle as it could be applied to the baking of bread. This paper so strongly influenced the delegates that there and then they approved of the principle, and went back to their societies to report. In a few weeks another meeting was called, which was attended by representatives from Barrhead, St Rollox, Paisley Provident, Paisley Equitable, Glasgow Eastern, Anderston, Parkhead, Johnstone, Howwood, Glasgow Southern, Motherwell, Lennoxtown, and others. At this meeting the proposal was discussed further, and at the close the delegates pledged themselves to go back to their societies and do all in their power to get these to take part in the formation of the federation.
THE SOCIETY FORMED.
A third meeting was held a fortnight later, and at this meeting eight societies intimated their willingness to join in forming the Federation. These were Anderston, Barrhead, Cathcart, Johnstone, Lennoxtown, Motherwell, St Rollox, and Thornliebank. An interim committee was formed, consisting of Messrs Gabriel Thomson and John West (St Rollox), James Borrowman and Alexander Douglas (Anderston), James Ferguson and Alexander Johnstone (Barrhead), and Joseph Gibb and Donald Cameron (Thornliebank). Three of their number—Messrs Thomson, Borrowman, and Cameron—were appointed a sub-committee to look out for suitable premises, consider the working of the bakery and the delivery of the bread, and report to a future meeting.
No better men could have been selected for the task. Mr Thomson was the originator of the scheme, and was also the treasurer of the S.C.W.S. Mr Borrowman had already made a name for himself as the most powerful advocate of Co-operation that Scotland had produced. He had taken a leading part in establishing the S.C.W.S., and was now its manager; while Mr Cameron was not only a shrewd and earnest Co-operator, but appears also to have had some knowledge of the baking trade. We can well imagine the zeal and earnestness with which they set about their task. They knew that they were setting out on a journey along an untrodden path, but they had a faith which lighted up the dark places before them, and a determination to see the mission on which they had entered, the first step to the fulfilment of their hopes, accomplished as soon as possible. Inside two weeks they were back to the parent committee, their task accomplished, bringing with them particulars of a bakehouse which they thought would suit the requirements of the new society, a scheme for carrying on the business, and particulars about methods of delivery. Their report was approved, the bakery at 52 South Coburg Street was leased, and instructions were given for its immediate repair.
The minute of committee, the first minute of the new Society, is as follows:—
“16th January 1869.
“A meeting was convened to-day to hear the report of the committee in the office of the Scottish Co-operative Wholesale Society. At this meeting the following societies were represented—Barrhead, St Rollox, Anderston, Eastern, Motherwell, Dalziel, Cadder, and Thornliebank. A report was submitted by the committee stating that premises had been secured and that they were convinced that the business would pay well, and recommended an immediate start. The report was accepted and the following sub-committee was appointed to carry out the resolution—viz., Gabriel Thomson, president; John West, treasurer; James Borrowman, secretary; and Alexander Douglas. Same committee to get the rules printed in accordance with the alterations made on the Ayrshire United Co-operative Societies Baking Association, and submit the same to the general meeting of the delegates before registration.”