 Suppose that I am chewing some meat that, unknown to me, derives from Shuttlecock, the pet rabbit. And suppose that I am now told that the meat does indeed derive from Shuttlecock. In these circumstances – granted standard assumptions – the meat will, of course, become newly salient for me: I will now be focally aware of it. But that is not all that will happen. The meat will also change in its intrinsic phenomenal feel: it will now be experienced as disgusting. We can call this second element of the change in the appearance of the meat a change in “hue.” Commonly, changes in salience and in hue will arise together: if an object acquires a new hue, for example, then it is natural to suppose that it will stand out relative to other objects in a new way. But as the example of Shuttlecock indicates, these changes are conceptually distinguishable. And we might suppose, then, that James’s converts are reporting not only a change in salience, but also a change in hue: the perceptual field is now more boldly contoured, and it is at the same time brighter or more vivid than before conversion.