He engaged in extensive correspondence in the 1920s about the management of creameries, including the ability of some to keep butter supplies in cold storage pending better market prices. However, some without such cold storage ran the risk of over-holding supplies until it went rancid and unfit for sale. Others considered such practices to be tantamount to market manipulation, and at odds with the interests of producers and consumers. He pleaded for improved quality, and the new Dairy Produce Act was a step in the right direction, aimed as it was to standardize and improve the quality of Irish butter. Already in those times, the competition between Danish butter and Irish butter in various British markets was marked in price and quality, and he tried to assure farmers that “"Englishmen and Scotchmen prize our butter highly and pay good prices for it"”.