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 give an idea of the minute care with which every stage of the development of the coin has to be watched. Two-tenths of a grain is the divergence allowed in the weight of the sovereign, but even this margin may mean a difference of more than £3,000 on a million sovereigns.

The strips, as they leave the Rolling-room, are about four feet long and double the width of the shilling. They are taken to the Cutting-room, and here for the first time we get something approaching a piece of money. The "fillets" are placed in the cutting-machines, by a man who feeds two at a time. No doubt many persons have formed the idea that the coin is cut, cucumber-fashion, from a metal rod; we have, indeed, heard people suggest as much. Well, the foregoing is sufficient to dispel any such notion. The fillet passes beneath two punches, and over holes the size of the coin. As the former descend with swift, sharp, irresistible force, they punch the "blanks" of the coin out of the strip. The blanks fall through a tube into a tray or pan, and what remains of the strips is sent back to the Melting-room, to be turned again into bars. In the case of shillings, two blanks are forced out at once. In the case of copper, five disappear at a blow, but in the case of large silver coins, only one blank is cut at a time. The blanks of the shilling are produced at the rate of some 300 an hour.

Having secured the blank, it might well be imagined that there was nothing more to be done but to impress it with the proper device on its obverse and reverse. But we are not yet more than half-way on the road to the coin which can be sent to the Bank, there to be handed over the counter to the public.

Close by the cutting-machine is what is called a marking-machine. The special function of this is to raise the edge which all coins possess for the protection of their face. The blank is run into a groove in a rapidly revolving disc, and edges are produced at the rate of between six and seven hundred an hour; in fact, almost as quickly as the man can feed the machine.

We cannot help but listen pensively for a moment to the thud, thud, of the cutting machine as the punches strike the fillet, and watch with keen interest the express rate at which the marking is accomplished. To see the blank being turned out at this pace is to make one's mouth literally water, and one's heart and pocket wish that it