“5. The ears should be set high in the head—i.e., the front inner edge of each ear should (as viewed from the front) join the outline of the skull at the top corner of such outline, so as to place them as wide apart, and as high and as far from the eyes as possible. In size they should be small and thin. The shape termed ‘rose ear' is the most correct. The rose ear' folds inward at its back, the upper or front edge curving over outwards and backwards showing part of the inside of the burr. “6. The face, measured from the front of the cheekbone to the nose, should be as short as possible, and its skin should be deeply and closely wrinkled. “The muzzle should be short, broad, turned upwards, and very deep from the corner of the eye to the corner of the mouth. “The nose should be large, broad, and black, its top should be deeply set back, almost between the eyes. The distance from the inner corner of the eye (or from the centre of the stop between the eyes) to the extreme tip of the nose should not exceed the length from the tip of the nose to the edge of the under lip. . . “The nostrils should be large, wide, and black, with a well-defined straight line between them. “7. The flews, called the “chop,' should be thick, broad, pendent, and very deep, hanging completely over the lower jaw at the sides (not in front). They should join the under lip in front, and quite cover the teeth, which should not be seen when the mouth is closed. “8. The jaw should be broad, massive, and square, the canine teeth, or tusks, wide apart. The lower jaw should project considerably in front of the upper, and turn up. It should be broad and square, and have the six small front teeth between the canines in an even row. “The teeth should be large and strong. “9. The neck should be moderate in length (rather short than long), very thick, deep, and strong. It should be well arched at the back, with much loose, thick, and wrinkled skin about the throat, forming a dewlap on each side from the lower jaw to the chest. “The chest should be very wide laterally, round, prominent, and deep, making the dog appear very broad and short-legged in front. “Io. The shoulders should be broad, slanting, and deep, very powerful and muscular. “I 1. The brisket should be capacious, round, and very deep from the top of the shoulders to its 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 (not flatsided, the ribs being well rounded). The body should be well ribbed up behind, with the belly tucked up, and not pendulous. “12. The back should be short and strong, very broad at the shoulder, and comparatively narrow at the loins. There should be a slight fall in the back close behind the shoulders (its lowest part), whence the spine should rise 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—(a distinctive characteristic of the breed)—termed 'roach-back,' or more correctly ‘wheel-back.' “13. The tail, termed the ‘stern,' should be set on low, jut out rather straight, and then turn downwards, the end pointing horizontally. It should be quite round in its own length, smooth, and devoid of fringe or coarse hair. It should be moderate in length—rather short than long—thick at the root, and tapering quickly to a fine point. It should have a downward carriage (not having a decided upward curve at the end or being screwed or deformed), and the dog should, from its shape, not be able to raise it over its back. “14. The fore legs should be very stout and strong, set wide apart, thick, muscular, and straight, with well-developed calves, presenting a rather bowed outline, but the bones of the legs should be large and straight, not bandy or curved. They should be rather short in proportion to the hind legs, but not so short as to make the back appear long or detract from the dog's activity, and so cripple him. “The elbows should be low, and stand well away from the ribs. “The ankles, or pasterns, should be short, straight, and strong. “The fore feet should be straight, and turn very slightly outward, of medium size, and moderately round. “The toes compact and thick, being well split up, making the knuckles prominent and high. “15. The hind legs should be large and muscular, and longer in proportion than the fore legs, so as to elevate the loins. “The hocks should be slightly bent and well let down, so as to be long and muscular from the loins to the point of the hock. “The lower part of the leg should be short, straight, and strong. “The stifles should be round, and turned slightly outwards away from the body. The hocks are thereby made to approach each other, and the hind feet to turn outwards. The latter, like the fore feet, should be round and compact, with the toes well split up and the knuckles prominent. “From his formation the dog has a peculiar heavy and constrained gait, appearing to walk with short quick steps on the tip of his toes, his hind feet not being lifted high, but appearing to skim the ground, and running with the right shoulder rather advanced, similar to the manner of a horse in cantering. “ 16. The most desirable size for the bulldog is about 50lb. “ 17. The coat should be fine in texture, short, close, and smooth (hard only from its shortness and closeness, not wiry). “Its colour should be whole or smut (that is, a whole colour with a black mask or muzzle). The colour should be brilliant and pure of its sort. The colours in their order of merit, if bright and pure, are, first, whole colours and smuts—viz., brindles, reds, white, with their varieties, as whole fawns, fallows, &c.; second, pied and mixed colours.”

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