British Quarterly Review, American Edition, Vol. LIII: January and April, 1871Various
History
British Quarterly Review, American Edition, Vol. LIII: January and April, 1871
Various
English periodicals
'But it does not follow that even a full-weight sovereign
is more valuable, either in a mathematical or in a
commercial sense, than twenty-five francs of gold coin,
when it is conveyed to a country within the operation of
the Monetary Convention of December, 1865. There the
sovereign ceases to be coin, and is nothing more than
bullion; and, as bullion, is subject to a seigniorage or
mint-charge, when converted into coin. And as, in the
countries in question, twenty-five francs twenty centimes
of bullion are, on the average, equal to only twenty-five
francs of coin, the sovereign is practically "valuable"
only as twenty-five francs.'--_Royal Commission on
International Coinage. Evidence of Mr. Hendriks_, p. 145.
The reason for this must be that the British coinage is gratuitous. A
sovereign may be regarded from two points of view--as a certain weight
of gold of a known fineness, manufactured into a uniform shape by the
officials of the mint, and as the current coin of the realm. At present
no charge is made for the process of manufacture. The question to be
decided is this, Is the coin, _plus_ the process of manufacture, worth
more than the same weight of gold before that process is performed? It
appears that it is even worth less in France.
'The French Mint publishes a tariff giving a schedule of
the coinage of each country, the legal weight and fineness
in the country of its mintage, and a comparative estimate
of fineness, according to the French Mint tariff of
purchase, stating the value of each coin per kilogramme and
per single piece.'
If the intrinsic value of the pure gold contained in the sovereign is
considered, it is equal to 25·2079 at par; but the Mint tariff giving
the price of purchase makes it only 25·12 at par, a deduction of about
nine centimes on each sovereign. In estimating it thus,
Public-domain text, read in full here on John Shaqi.
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