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<p>[QUOTE=&quot;Numan, post: 474446, member: 13259&quot;]But if the toning is natural as opposed to artificial, isn&#039;t that similar to the maturing of a fine wine or a fine scotch?&nbsp; A wine that will mature nicely over 10-15 years certainly has a different taste after many years (softer tannins, rounder body) than the same wine if consumed early on.&nbsp; Clearly if the wine is corked, it will taste bad -- like artificial toning.&nbsp; Could one make the same analogy with Morgans -- coins that have toned naturally over the years develop a fine patina, some with striking results.&nbsp; I am just surprised at the premium I saw on the floor at the show for those with toning.&nbsp; It seemed to me that at the same grade the toned were bringing a significant premium.&nbsp; At the highest grades (67) they were almost all blast white.&nbsp; Just interesting I thought.</p><p>John[/QUOTE]</p><p><br /></p>

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