Bear,

Well, since the 'Red Quill' uses a shade of 'dun' (which shade depends on what you have, whose recipe you go by and your mood) for the hackle collar, I will say that you're looking at the R.I. Red for the stripped quill. In that case, follow Denny's advice and just find a decent reddish/brown, maybe a little on the dark side, barnyard rooster. You don't need genetic quality or 5+ inch hackle length. Perhaps if your squeemish you should buy a prepared neck from some breeder. If you're OK with the idea of killing, skinning and preparing the skin, it isn't that difficult. Also, don't think that the neck and saddle are the only locations for feathers. There are plenty of excellent feathers elsewhere on the rooster. The legs, the WINGS (great for soft hackles & wings), the shoulders, and tail. I'm sure Denny can expand on the feathers' uses.

Have fun.

Allan