THE BULLDOG. 193 
(5.) The ears should be set high on the head, i.c., 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 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 inwards at its 
back, the upper or front edge curving over outwards and back- 
wards, showing part of the inside of the burr. 
(6.) The face, measured from the point of the cheek-bone to the 
nose, should be as short as possible, and its skin should be closely 
and deeply wrinkled. The muzzle should be short, broad, turned 
upward, and very deep. 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, pendant, 
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 consider- 
ably 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. 
(g9.) 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 darker dewlap on each side from the lower jaw to 
the dies, The chest should be very wide, round, prominent, and 
deep, making the dog appear very broad and short-legged in front. 
(10.) The shoulders should be broad, slanting, and deep, very 
powerful and muscular. 
(11.) 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 forelegs. 
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