So far, the authorities quoted have, doubtless, given the main facts in regard to the originals of the present Ayrshire cattle. But there is evidence that the present leading type of the breed was formed, in part, by an infusion of the blood of the Kyloe, or West-Highland breed. This appeared in the first instance, probably, in what has been called the Swinley variety. The facts, which the writer has obtained in Scotland in regard to it, are substantially as follows: Theophilus Parton, of Swinley Farm, near Dairy, Ayrshire, about forty to forty-five years ago, took great pains to establish a herd of what were deemed the _best_ Ayrshire cattle, into which he infused a strain of the West-Highland blood, the particular degree of which is not publicly or generally known. The Swinley stock differs from the older Ayrshire in having a shorter head, with more breadth across the eyes, more upright and spreading horns, more hair, and generally better constitutions. They are also somewhat smaller boned than the old stock, though from their superior symmetry, and greater tendency to fatten, they are fully equal to the former in weight of carcass when slaughtered. The following points given by the Ayrshire Agricultural Association, 1853, "as indicating superior quality," will give an idea of the standard for Ayrshire cattle, as recognized by the leading breeders: Head short, forehead wide, nose fine between the muzzle and the eyes; muzzle moderately large, eyes full and lively, horns widely set on, inclining upwards and curving slightly inwards. Neck long and straight from the head to the top of the shoulders, free from loose skin on the underside, fine at its junction with the head, and the muscles symmetrically enlarging towards the shoulders. Shoulders thin at the top, brisket light, the whole fore-quarter thin in front and gradually increasing in depth and width backwards. Back short and straight, spine well defined, especially at the shoulders, short ribs arched, the body deep at the flanks, and the milk-veins well developed. Pelvis long, broad and straight, hook [or hip] bones wide apart, and not much overlaid with fat, thighs deep and broad, tail long and slender, and set on a level with the back. Milk-vessel [udder] capacious and extending well forward, hinder-part broad and firmly attached to the body, the sole or under surface nearly level. The teats from two to two and a half inches in length, equal in thickness, and hanging perpendicularly; their distance apart at the sides should be equal to about one-third the length of the vessel, and across to about one-half the breadth. Legs short, the bones fine and the joints firm. Skin soft and elastic, and covered with soft, close and woolly hair. The colors preferred are brown, or brown and white, the colors being distinctly defined. Weight of the animal, when fattened, about forty imperial stones, sinking the offal [that is 560 pounds], the quarters or meat only.