WOW! I missed out on the whole first 7 pages of fun!
Where do I start - such a complicated and long discussion!
First, from Hurley.
The term "bloodred butter" doesn't bring to mind the same snake that "diffused butter" does.
Exactly! I like and will continue to use the name bloodred for traditional bloodreds (even if they are more orange than they used to be), but when trying to get that diffused, faded, smeared, blurry, etc. pattern look into other morphs without the accompanying red/orange color, then one of the above adjectives would describe the result much better. (As far as the deep red color denoting a bloodred, that is just a selectively bred trait that we may hopefully produce more of in the future, especially if customers are asking for it. But whether they are deep red or red/orange, they are still bloodreds to me, especially if they are fairly patternless, and of course, free of belly checkers.)
Think about a pewter - what is the difference in the appearance between it and a typical charcoal? Primarily the diffused, faded, blurry, etc. pattern - the color is still a charcoal. I am NOT suggesting renaming pewters, since the name is established and descriptive enough. But suppose we were just now producing the first pewter and it hasn't been named yet. Everyone already knows what a charcoal looks like, as well as a bloodred. Wouldn't faded charcoal or diffused charcoal be quite descriptive of the new combo? I think the adjective applies to the fading of the black pattern outline. Whether there is just less black or whether it becomes suffused with more color, the effect is still less black pattern outline. I discussed the pewter because it is already so familiar. But the same should be true of butters, lavs, etc. If the new combo became known as diffused lav, diffused butter, etc, after a while people will know that it means an animal that is a butter or lav that has a faded pattern and lack of belly pattern that derived from bloodreds. (kind of like we will probably end up with ultimate ghost, lavs, etc, and people will come to know it stands for ultimate hypo in the combo)
The reason I wouldn't want to use patternless or vanishing has already been stated. First, few would ever match that description. Second, others have already produced animals with those names derived from striped/motley stock and it would be too confusing. Both faded and diffused have a wider variabliltiy and can describe animals from both ends of the pattern spectrum.
I already sell high end and low end bloods. The difference is not generally the redness vs. orange - it is how well diffused or faded the lateral pattern is. I never really put those words to it before, just always chose for that. From now on, I will probably sell high end bloods as those with a well diffused pattern compared to the more boldly patterned low end ones. As far as decisions about choosing whether it is a high end or low end one (or Grade A, B, etc), it is always the breeder who decides initially, and the customers who verify the choices by either purchasing, or not.
Anyway, I would not sell a red/orange bloodred as just a "diffuse" - as Don said, it sounds incomplete and is not descriptive of both the pattern and color. But I would sell a well-diffused bloodred - . And I would sell a diffused butter or diffused lav (if I had any, that is!) The only reason I would choose diffused over the others I mentioned is that faded sounds old and ugly, like faded clothes or furniture, etc. Not marketable, but descriptive. And blurry sounds like a hangover! I will probably use it (diffused) in a limited fashion on my '04 list and see how the public reacts. Afterall, when we produced the first charcoals ( a long time ago), we called them 'muted', because the colors seemed more muted and less contrasty than the regular anerys. What an awful name! When we heard charcoal, we jumped on it in a hurry! So just because we choose a name now, doesn't mean it will stick! Eddie Leach first tried to call the bloods "Corn Gold". I hated that! We came up with the name bloodred, and Ernie Wagner, I think, tried tomato corns. Ours stuck. You just don't know until you try it and see what catches the public fancy.
I probably didn't catch all of the points I wanted to answer, will think about it more tomorrow.
Thanks everyone, for the great discussion! It is invigorating to participate in such a complicated debate with so many viewpoints, yet with everyone respecting the opinions of those holding opposing ideas.