13. Cut the inside, the front, the side and the back roundly and vertically. Keep in mind to make your Bichon standing correctly.

14. Cut the front breast roundly from each part of forelegs to around the throat.

15. Connect around the shoulder line with the front breast, forelegs and the back of the side keeping balance.

16. Finish of the front

17. Before cutting the side of head. Be sure to comb always carefully.

18. Decide the line from the continuation of the back line to the top of the head keeping the total balance.

19. Connect the neck with the top line from the rear ears. Finish the other side as well.

20. Before cut of the face.

21. Cut the hair between the eyes.

22. Cut from the head of the eye to the corner of the eye carefully.

23. Finish of surroundings of eyes and before cut of the front head.

24. Cut from the highest point of the head to the neck and the back line.

25. Cut from the side of the head to back of the head.

26. Connect the line from the head to the each part keeping the balance of all over the body and the head size.

27. Finish of the head.

28. Before cut of the beard.

29. Cut from the center of beard to ears.

30. Connect the line from the front breast to the beard.

MODEL:
CH.SALT&PEPPEY JP TINKLE TINKLE

31. Never cut the rear ears. Cut to unify the beard and the ears.

32. Finish of the whole parts.