Page 28 - ShowSight Presents The Pekingese
P. 28
PEKINGESE EXAMINATION ON THE TABLE
Examining Pekinese on the table is similar to the examination of other breeds. That is, judges should “Examine on the table and judge on the
ground.” Statements below in bold type are direct quotes from the Pekingese breed stan- dard and italicized quotes are also included from well-known breeders of the past.
The statement under General Appear- ance in the standard summarizes the breed character and appearance that judges need to keep in mind during the table exami- nation. The Pekingese is a well-balanced, compact dog of Chinese origin with heavy front and lighter hindquarters. Its temper- ament is one of directness, independence and individuality. Its image is lionlike, implying courage, dignity and self-esteem rather than daintiness or delicacy.
The judge should first view the profile of the dog on the table from the center of the ring and then proceed to the front of the dog. While considering the profile, keep in mind that overall balance is of utmost importance. The head is large in proportion to the body, which is slightly longer than tall. The over- all outline is an approximate ratio of 3 high to 5 long when measured from the forechest to the buttocks. Nigel Aubrey Jones stated, “Correct body shape is vital if correct bal- ance and movement are to be achieved.”
Approach the front of the dog on the table and place your hands behind the ears cupping them to frame the face . . . keep in mind the Pekingese is a toy dog and your hands should be firm but gentle during hands on examination. The head of a Pekingese is one of the hallmarks of the breed. Nigel Aubrey-Jones said, “The Pekingese head is the stamp of the breed.” A large head in proportion to the body is essential. Examine for a massive, broad and flat topskull combined with wide set, large dark eyes and a shallow rectangular, envelope-shaped head. The envelope implied here is a normal busi- ness size envelope, not a square birth- day card envelope. This is important to remember because a Pekingese should not have a square head. You should be able to see a line drawn horizontally over the top of the broad short black nose that intersects slightly above the center of the eyes. The wrinkle separates the upper and lower areas of the face and frames the nose. At this time determine that the topskull is broad and flat with ears that are set on the front corners with long heavy fringing that frames the face. The muzzle and the mouth should be broad with an undershot lower jaw. Since denti- tion is not part of the standard, it is not necessary to open a Pekingese mouth. If you suspect a problem, ask the exhibitor
By Carol Kniebusch Noe
to show the bite. The teeth and tongue must not show when the mouth is closed. Please do not pry open the mouth of a Pekingese as they are not trained for this type of examination.
Next move your hands gently down the short thick neck and continue down to the well laid back shoulders and tight elbows to feel the short heavy boned fore- legs that are moderately bowed between the pastern and elbow. Then feel for a broad chest with well-sprung ribs slung between the forelegs. The toes on the fore- feet are slightly turned out.
Then move around to the side of the table to examine the body and topline and determine that the topline is straight and level. With both hands, gently move down the body to feel the pear shape and the lighter loin with the lighter boned hindquarters with moderate angulation. The tail should be high-set with long pro- fuse fringing. In examining the rear, you may want to move to the end of the table to determine that the rear legs are reason- ably close and parallel with feet pointing straight ahead. The hind legs are lighter than the front but are firm with moderate angulation. Since the Pekingese has a long, coarse-textured, straight, stand-off outer coat, with thick, soft undercoat, it is neces- sary to hand examine beneath the coat to determine the correct body shape.
“ITS IMAGE IS LIONLIKE, IMPLYING
COURAGE, DIGNITY AND SELF-ESTEEM
rather than daintiness or delicacy.”
