THE FIELD SPANIEL. 333 



distinct point above the origin or highest set- on of the ears, 

 which must fall close to the head, and hang flat to the 

 cheek or side of the head. The height at shoulder of a 

 twenty-two-pound Cocker should not exceed twelve inches, 

 and eleven inches would be better. A twenty-eight-pound 

 dog may go to thirteen and a half inches, but not more. 

 A Field Spaniel of forty-five pounds should not exceed 

 fifteen inches at shoulder, and a smaller one, say thirty-five 

 pounds, should be fourteen inches or less. Straight legs in 

 front should be insisted upon, especially in the Cocker 

 breed, but not to the extent that obtains in Fox Terriers. 

 A narrow front is not desirable, and a good depth of chest 

 and well-rounded barrel, with ribs well developed toward 

 the loins, which should be muscular and strong, are partic- 

 ularly required. The hind quarters should be muscular, and 

 the first and second thighs and hocks well bent, and so 

 arranged as to give vigorous spring to the movement. Cow- 

 hocks, or hocks out-turned, are objectionable. The feet are 

 of great importance, and should be strong and well fur- 

 nished with heavy, solid, thick pads, horny soles, and 

 knuckles well sprung and held close together, not splay -, 

 footed or spreading. 



Appended is the standard for the modern Field Spaniel, 

 or Springer, adopted by the American Spaniel Club, with 

 scale of points for judging: 



Value. Value. 



Head 15 Legs and feet 15 



Ears 10 Body and quarters 20 



Neck 5 Coat and feather 15 



Shoulders and arras 10 Tail 10 



Total 100 



General appearance. Considerably larger, heavier, and 

 stronger in build than the Cocker; the modern Springer 

 is more active and animated than the Clumber, and 

 has little of the sober sedateness characteristic of the 

 latter. He should exhibit courage and determination in 

 his carriage and action, as well as liveliness of tempera- 

 ment, though npt in this respect to the same restless degree 



