The Dandle Dinmont Terrier. 299 



Coat. This is a very important point ; the hair 

 should be about 2in. long, that from skull to root of 

 tail a mixture of hardish and soft hair, which gives a 

 sort of crisp feel to the hand. The hard should 

 not be wiry ; the coat is what is termed pily or 

 pencilled. The hair on the under part of the body 

 is lighter in colour and softer than on the top. 

 The skin on the belly accords with the colour of the 

 dog. 



Colour. The colour is pepper or mustard. The 

 pepper colour ranges from a dark blueish black to a 

 light silvery grey, the intermediate shades being 

 preferred, the body colour coming well down the 

 shoulder and hips, gradually merging into the leg 

 colour. The mustards vary from a reddish-brown to 

 a pale fawn, the head being a creamy white, the legs 

 and feet of a shade darker than the head. The 

 claws are dark, as in other colours. [Nearly all 

 Dandie Dinmont terriers have some white on the 

 chest, and some have also white claws.] 



Size. The height should be from Sin. to i lin. at 

 the top of shoulder. Length from top of shoulder 

 to root of tail should not be more than twice the 

 dog's height, but, preferably, lin. or 2in. less. 



Weight. From i4lb. to 24.1b., the best weight as 

 near i81b. as possible. These weights are for dogs 

 in good working order. 



