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Dogs and All about Them
·
Robert Leighton
27
The
chest
should
be
very
wide
laterally,
round,
prominent,
and
deep,
making
the
dog
appear
very
broad
and
short-legged
in
front.
The
shoulders
should
be
broad,
the
blades
sloping
considerably
from
the
body;
they
should
be
deep,
very
powerful,
and
muscular,
and
should
be
flat
at
the
top
and
play
loosely
from
the
chest.
The
brisket
should
be
capacious,
round,
and
very
deep
from
the
shoulder
to
the
lowest
part,
where
it
joins
the
chest,
and
be
well
let
down
between
the
fore-legs.
It
should
be
large
in
diameter,
and
round
behind
the
fore-legs,
neither
flat-sided
nor
sinking,
which
it
will
not
do
provided
that
the
first
and
succeeding
ribs
are
well
rounded.
The
belly
should
be
well
tucked
up
and
not
pendulous,
a
small
narrow
waist
being
greatly
admired.
The
desired
object
in
body
formation
is
to
obtain
great
girth
at
the
brisket,
and
the
smallest
possible
around
the
waist,
that
is,
the
loins
should
be
arched
very
high,
when
the
dog
is
said
to
have
a
good
"cut-up."
The
back
should
be
short
and
strong,
very
broad
at
the
shoulder
and
comparatively
narrow
at
the
loins.
The
back
should
rise
behind
the
shoulders
in
a
graceful
curve
to
the
loins,
the
top
of
which
should
be
higher
than
the
top
of
the
shoulders,
thence
curving
again
more
suddenly
to
the
tail,
forming
an
arch
known
as
the
"roach"
back,
which
is
essentially
a
characteristic
of
the
breed,
though,
unfortunately,
many
leading
prize-winners
of
the
present
day
are
entirely
deficient
in
this
respect.
Some
dogs
dip
very
considerably
some
distance
behind
the
shoulders
before
the
upward
curve
of
the
spine
begins,
and
these
are
known
as
"swamp-backed";
others
rise
in
an
almost
straight
line
to
the
root
of
the
tail,
and
are
known
as
"stern-high."
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