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. The
shoulders should be broad, the blades sloping considerably from the
body; they should be deep, very powerful, and muscular, and should
be flat at the top and play loosely from the chest.

The brisket should be capacious, round, and very deep from the
shoulder to the 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, neither flat-sided nor sinking, which
it will not do provided that the first and succeeding ribs are well
rounded. The belly should be well tucked up and not pendulous, a small
narrow waist being greatly admired. The desired object in body
formation is to obtain great girth at the brisket, and the smallest
possible around the waist, that is, the loins should be arched very
high, when the dog is said to have a good "cut-up."

The back should be short and strong, very broad at the shoulder and
comparatively narrow at the loins. The back should rise behind the
shoulders in a graceful curve 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 known as the "roach" back, which
is essentially a characteristic of the breed, though, unfortunately,
many leading prize-winners of the present day are entirely deficient
in this respect. Some dogs dip very considerably some distance behind
the shoulders before the upward curve of the spine begins, and these
are known as "swamp-backed"; others rise in an almost straight line
to the root of the tail, and are known as "stern-high."