I think unless you had a very large concentration
of fustic in relation to the concentration of kermes you'd get orange
rather than "yolk yellow".
over-dyeing fustic with even a weak concentration of kermes would give
"yolk yellow." I agree that orange would be much more likely.
The problem is your comparisons of color are in the wrong time frame! At
any time in history, up to maybe 1950 or so, the majority of eggs eaten were
locally produced from chickens who ate a natural diet supplemented with corn
or other grains.
As anyone who has bought eggs fresh off the farm from free range chickens
can tell you -- the yolk is most definitely orange. The pale yellow of
today's mass-produced grocery store egg is a completely different color.
Denise B
Iowa
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