JUDGING THE SCOTTISH TERRIER
its strength that fi lls a man’s hand, and for a punishing, strong underjaw. Check for the proper equal proportion of skull to muz- zle, placing your thumb into the stop to determine if the correct “slight but de fi nite stop” is present, rather than cut-in by groom- ing. Feel under the hair to determine that there is true fi ll below the dark, almond, wide-set eyes. Although slightly domed, the skull should appear fl at and the planes, viewed from the side, parallel. While at the front of the dog, I bring my cupped open hand on the chest feeling for the required forechest and prosternum. Th is procedure is stated within the standard. It is important to feel for the forechest as it is often covered by careful grooming. Th en drop your palm straight down between the legs to ascertain the relative straightness and width of the forelegs. Move to the side, running your hand down the strong “mod- erately short” neck, across the shoulders and body to recon fi rm a smooth transition into the “well laid back and moderately well knit” shoulders speci fi ed in the standard. It is important to check for an upper arm approximately the same length as the shoulder blade, bringing the elbow next to the body below the widest point of the rib and well back on the dog. Judges should feel for the chest, which is described as “broad, very deep and well let down between the forelegs.” It is a heart-shaped (not slab-sided or barrel- shaped) chest in cross section, tapering to a point and dropping down BELOW the elbow. Th e standard is clear that the “lowest point of the brisket should be such that an average man’s fi st would fi t under it with little or no overhead clearance.” To properly exam- ine a dog according to the standard, the judge should therefore measure width and depth by actually placing his fi st under the dog. I prefer to do this measure from the side just behind the front leg at the deepest rib. If you are tall enough to do so from the front, make sure that you do not place your face in the dog’s and go back to the lowest point under the brisket. Continue along the ribs which should be “well back into a short, strong loin, deep [in] fl anks…” Th e inverse carrot tail is set-on high and carried proudly. Check behind the tail for the point of ischium and the broad, muscular hindquarters with a well-bent sti fl e allowing for the breed to spring from rock to rock as well as to pull the vermin out of its den. Th e length from hock to heel is short and perpendicular to the ground. A Scot’s coat is critical to the climate of the country of origin and to the work it needs to accomplish. Th is is a double-coated breed with a HARD, wiry topcoat covering its dense, soft under- coat. Check the texture by rubbing the top hair between your thumb and index fi nger, then pick it up, looking for the requisite undercoat. Th e dog’s jacket should blend smoothly into its furnish- ings. Th e furnishings should never resemble a billowy skirt. Th e preparation and presentation of the Scottish Terrier takes skill, dedication, and time on behalf of the owner and should be careful- ly evaluated and respected. Never rake the jacket backward toward the head. Scottish Terriers come in coats of many colors (except white)—all are equal; none preferred. White is allowed ONLY on the chest and chin, and this to a slight extent. Th e dog will most often shake himself out once again, get- ting comfortable before moving. Going away, the rear movement should be straight and true with good fl ex at the hock. Th e pads of the rear feet should turn up toward you. When judging front gait, the forelegs are not exactly parallel to each other; there is a slight turn in as they reach out around the deep chest of the dog. Th e Illustrated Guide to the Scottish Terrier states, “It is important to note that a dog that is higher in leg will appear to move better in a generic sense. Th is is not desirable and is at the expense of
due to its cleanness of skull and overall length. Th is skull should be clean; not cheeky or coarse, which would detract from the neces- sary strong, powerful bite. Th e bite is level or scissors with LARGE teeth capable of encountering and disposing of quarry. When I approach the dog on the table for hands-on examina- tion, I generally speak to the handler, “good morning” or “good afternoon.” Th is is not to be a congenial person, but to elicit a response from the handler which will indicate to the dog that I am an acceptable person about to examine him. Reach out, cupping the head underneath the muzzle at the same time to determine
280 | SHOWSIGHT MAGAZINE, NOVEMBER 2020
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