According to Mr R. Gibson of Limerick, English butter is regarded as the lowest quality butter in the world. Mr Gibson asserts that Irish butter costs rural producers just as much, if not more, compared to English rural producers. Additionally, foreign and Irish producers face higher costs when marketing their butter compared to their English counterparts.

The primary reason behind the decline of English butter-making, Mr Gibson claims, is the generally poor quality of butter produced in England. While acknowledging the existence of excellent butter made in some English dairies, he argues that the average English milk producer lacks the knowledge and motivation to produce good butter. Instead, they prefer to convert their milk into cheese, which offers a safer and more profitable method of utilizing their milk resources. Selling milk for sixpence a pound for cheese is more favourable for the milk producer than selling it for 1s. 2d. a pound as butter.

Mr Gibson praises English milk producers for their cheese-making skills and believes it is wise for them to continue focusing on cheese production. He suggests that those lacking the necessary knowledge and infrastructure for producing high-quality cheese should refrain from engaging in butter-making, which requires specific expertise.

This perspective highlights the opinion of Mr Gibson, who criticizes the overall quality of English butter and emphasizes the preference among English milk producers to prioritize cheese production as a more lucrative option.

Hampshire Post and Southsea Observer – Friday 16 September 1904