Message:

<p>[QUOTE=&quot;Conder101, post: 2035646, member: 66&quot;]That is something that confuses a lot of people.&nbsp; They don&#039;t seem to realize that although all of the colones used &quot;shillings&#039; in their money of account, a shilling from one place was NOT the same thing as a shilling from another, they just have the same name.&nbsp; The only thing that was consistent among the colonies was that they all used the Spanish milled dollar as a common base, but in each colony it was worth a different number of &quot;shillings&quot;.&nbsp; And you have to recognize that these colonial &quot;shillings&quot; had no direct relationship to the British shilling.&nbsp; You can only compare them by comparing them to the common base the Spanish dollar.&nbsp; As mentioned the NJ copper was 15 to the NJ shilling and the NJ shilling was 7 and a half shillings to the dollar.&nbsp; That works out to 112 coppers to the dollar.&nbsp; The British shilling was 4 1/2 to the dollar which would be 108 half pence to the dollar.&nbsp; When it came into existence the US cent was 100 to the dollar.&nbsp; The New York money of account was 90 New York pennies to the Spanish dollar etc.</p><p><br /></p><p>Something else to understand is that the various colonies &quot;money of&nbsp; account&quot; only existed in theory and on paper.&nbsp; Other than the state coppers not of the colony &quot;shillings&quot;, pennies, or other denominations had any physical existence.&nbsp; So anytime a transaction was made the type of payment being tendered would have to converted in Spanish milled dollars, and then converted into the local money of account.&nbsp; It could be a real mess.</p><p><br /></p><p>On and when you do see a price mentioned in contemporary documents you would probably have to assume it is in the local money of account unless specified in some other currency.[/QUOTE]</p><p><br /></p>

Your name or email address:

Do you already have an account?

• No, create an account now.
• Yes, my password is:
• Forgot your password?

Stay logged in