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BODY The body should be of moderate length, with shoulders well set back or oblique; back short and level; loins wide, slightly arched, strong and muscular. Chest deep in the brisket, with good round widely-sprung ribs, deep in the back ribs that is, well ribbed up. LEGS AND FEET The stifles should be well bent and ragged, thighs long from hip to hock.
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