144 THE DOGS OF THE BRITISH ISLANDS. 



however, to that of the bloodhound. The skin is quite tight over the cheeks, and 

 indeed over the whole head, showing no bloodhound wrinkle. 



4. Length of body (value 15). In taking this into consideration the neck is 

 included: this part, however, is somewhat short, thick, and rather throaty. The 

 chest is long, round, and roomy, but not so as to be unwieldy. It gradually narrows 

 towards the back ribs, which are rather short. The brisket should be only 2^in. to 

 Sin. from the ground, and the breast bone should project considerably. The loin 

 is elegantly arched, and the flanks drawn up so as to make the waist look slim, the 

 dog measuring higher behind than before. The quarters are strong in muscle as 

 well as the shoulders, the latter being especially powerful. 



6. Legs (value 15). The fore legs should be very short, strong in bone, and 

 well clothed with muscle. The elbows should not turn out or in, the latter being a 

 great defect. The knees should be close together, never being more than 2iin. 

 apart, causing a considerable bend from the elbows inwards, so as to make the leg 

 crooked, and then again turning outwards to the foot, but this bend at the knees 

 should not be carried to the extent of deformity. In order that the brisket should 

 approach the ground as above described, the fore legs must be very short. On the 

 hind leg there is often a dew claw, but this is not essential either way. 



6. The feet (value 7f) should be of full size, but very strong and cat-like, with 

 hard, horny soles to the pads. The fore feet are generally turned out, thus 

 increasing the appearance of crookedness in the legs. This formation gives 

 assistance to the out-throw of the earth in digging. 



7. The stern (value 10) is somewhat short and thick at the root, tapering 

 gradually to the point, with a slight curve upwards, and clothed with hair of 

 moderate length on its under-surface. When excited, as in hunting, it is carried in 

 a hound-like attitude over the back. Its shape and carriage indicate high breeding, 

 and are valued accordingly. 



8. The coat (value 5) is short and smooth, but coarse in texture, and by no 

 means silky, except on the ears, where it should be very soft and shiny. 



9. The colour (value 7|). The best colours are red, and black-and-tan, which 

 last should be deep and rich, and this variety should always have a black nose. 

 The red strain may have a flesh-coloured nose, and some good judges in England 

 maintain that this is indispensable, but in Germany it is not considered of any 

 importance. In the black-and-tans, the tan should extend to the lips, cheek, a spot 

 over each eye, the belly and flank, under-side of tail, and a spot on each side of breast 

 bone ; also to the lower part of both fore and hind legs and feet. Thumb marks 

 and pencilling of the toes are not approved of in this country ; but they are often 

 met with in Germany. Whole chocolate dogs are often well bred, but they 

 are not liked in England, even with tan markings, which are, however, an 

 improvement. Whole blacks and whites are unknown out of Germany, where 

 they are rare. In England white on toes or breast is objected to, but not in 

 Germany. 



10. Size, symmetry, and quality (value 10). In size the dachshund should be in 

 an average specimen from 39in. to 42in. long, from tip to tip, and in height lOin. to 



