Promoted to Full Standard 1st January 2025
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Points | ||
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Head, Eyes & Ears | Head to be of good size, bold and broad, with a gently curving profile. | 10 |
Muzzle to be of good width and rounded at the nostrils. | ||
Eyes to be large, bright and bold and set with good width between. | ||
Ears to be large and drooping, and set with good width between. | ||
Body Shape | To have short, cobby body with good width across shoulders and body. | 10 |
To be fit and of good substance, with plenty of firm flesh. | ||
To have good size appropriate to age. | ||
Markings | To consist of square cut patches of black (or chocolate), white and black (chocolate)/white intermixing [referred to here as the ‘colours’], of uniform shape and evenly distributed on each side of the body on either side of a central 'line' formed by the meeting of patches of different colours. | 60 |
of which | ||
Head Markings | Head ideally to have two colours divided down the centre. | (5) |
A different colour on each side of the head divided by a blaze of the third colour is almost as desirable. | ||
Line & Distribution of Patches | Patches to be placed on each side of the body so as to give no overlaps over the central line top or under. | (30) |
Each side of the body of the cavy to have three or more patches. | ||
Each side of the cavy of the cavy to have patches of all three colours. | ||
Shape & Clarity of Patches | Patches to be square-cut with straight edges and of equal size | |
Patches to be clean-cut and distinct from each other, with no intermingling of colours. | (25) | |
Patches to be clean-cut and distinct from each other; the solid colours should be free of intermingling of colours. | ||
Colour | Colours to be rich black (or chocolate) and white, even, with glossy sheen and carried well down. | 15 |
The colours comprising the mixed patches should be as evenly mixed as possible. | ||
Eye colour to be dark. | ||
Coat | To be soft, clean and groomed free of guard hairs. | 5 |
100 |
Magpies are only recognised in the following standardised colour combinations:
Important note: In using the word ‘colours’ in this Standard, this refers both to the black (or chocolate) and white colours and to the patches of black (or chocolate)/ white mixing.
The Magpie is a smooth coated cavy, carrying a chequerboard pattern of square- cut patches on opposite sides of the body running the length of the cavy both top and underside.
No patches should overlap the central line, either on top or under side.
There is no set sequence for the patches; but in considering the quality of a Magpie, the overall balance of patches and colour on each side and top and under is important.
On well marked exhibits 4 or 5 patches on each side would be preferable to three, but not at the expense of a loss of uniformity in the size and shape of the patches.
Each patch should consist of a solid colour on the intermingled colour, clearly defined from surrounding patches.
Because a fault that is seen readily on the top side of the cavy has a greater adverse impact on the overall appearance than one which is ‘hidden’ underneath, preference should be given to a cavy with a good top and less good under than one with the opposite characteristics.
However, patching on the belly must be taken into account when considering overall quality.
When assessing the Magpie, the quality of the markings is by far the most important aspect of the cavy; and minor faults in type, such as a straight head or ears not drooping, are of very little significance. However, soundness of all of the three colours is important to creating the overall impact of the patchwork.
Because it is extremely difficult to fix the desired markings on the Magpie, judges should not be too harsh in assessing ‘good attempts’ with clear patches of the appropriate colours.
(In descending order of significance, i.e. worst faults first, but dependent on extent of failing)
(In descending order of significance, i.e. worst faults first)
Cavies showing excessively light, 'washed-out' colour should be penalised.
Wash 2: Designed by Simon Neesam for the British Cavy Council © 2020