SALMON.
I. Salmon or "flesh" may be dyed upon bleached naturally gray feathers, in which case the creamy tint of the feathers must be taken into consideration and can be utilized for certain broken tones of the color. Have the feathers well washed in soap or soda, and rinsed perfectly clean. For dyeing prepare a bath as for rose, preferably with ponceau B. R., or utilize an old bath for rose, according to its strength and the shade to be produced, and add in either case a suitable, small quantity of filtered decoction of turmeric. Proceed as stated for dyeing rose, with the difference only, that the acid may be added to the dyebath at once, if the bath is made fresh. Particularly fine shades are obtained with rhodamine and turmeric, in a bath slightly acidulated with acetic acid, upon bleached grays.
II. Prepare a bath as for rose, with some solution of eosine, a little quinoline yellow, according to tone, and a little acetic acid, just enough to give the bath a slightly sour taste. Enter the well cleaned, or bleached feathers after rinsing, at hand heat and agitate them until the bath is well exhausted, or a level color, according to sample, obtained, rinse lightly, starch and dry.