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<p>[QUOTE=&quot;John Burgess, post: 8227256, member: 105098&quot;]I&#039;m sure this has been discussed, no soild reason, has been conclusively proven. There is a clear visual difference between Denver and Philly, I chalked it up to altitude differences,,,</p><p>&nbsp;this is until I noticed the W mintmark quarters stood out in both P and D mintmark rolls, you could identify a likely W just from the coin edge in a roll of 40. </p><p><br /></p><p>At this point even if all equipment is equal, different management, different operators and machine setters, different timing for die changes, this is the likely cause of the difference.</p><p>it&#039;s not that Denver is using more care or higher standards or the altitude I think, annual output is similar nowadays between Denver and Philly. </p><p><br /></p><p>Two people could make buttered toast (this actually happened to me), I use too much butter, she doesn&#039;t use enough, I like my toast, she likes her toast, we hate each others toast.&nbsp; It&#039;s bread toasted in the same toaster for the same length of time, with some butter on it, very simple. </p><p>But it&#039;s two different things as a finished product as far as perceptions of the finished product.</p><p><br /></p><p>Maybe the operators at Denver go lighter on the grease, maybe Philly goes heavy on it. Maybe, there&#039;s a slight difference in pressure settings between the mints and how the operators like to run the machines for what they think is the best they can get out of it at the speed it&#039;s running. </p><p><br /></p><p>their goal is to make coins for circulation, it doesn&#039;t have to be perfect, just recognizable and acceptable for circulation use. Make an operator drop what he&#039;s doing to bang out Morgan dollars and reset the pressures, maybe at mid-day, maybe he doesn&#039;t care as much how perfect it is and just gets it done so he can go home. </p><p><br /></p><p>lots of tiny variables, like buttering toast.[/QUOTE]</p><p><br /></p>

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