Brixton Chrome
Lot 203 Canada #BK38a 1942-1949 War Issue Complete 25c, French Booklet Containing 1 Pane Each of 3 of 1c Green, 3c Rosy Plum and 4c Carmine Red, Harris Front Cover Type Vc , Back Cover Jvii, 7c & 6c Rate Page
Lot 203 Canada #BK38a 1942-1949 War Issue Complete 25c, French Booklet Containing 1 Pane Each of 3 of 1c Green, 3c Rosy Plum and 4c Carmine Red, Harris Front Cover Type Vc , Back Cover Jvii, 7c & 6c Rate Page
A very fine and fresh example of the 25¢ French chewing gum booklet from the 1942-1949 War Issue, containing one pane each of 3 of the 1c green, 3c rosy plum and 4c carmine-red, with the 6c and 7c airmail rate page. Front cover Vc, back cover Jvii. The contents have the following characteristics:
Paper type: Horizontal ribbed paper.
Printing method: Engraving
Printer: Canadian Bank Note Company
Perforation or die cut: 12 Line
Stamp colours: green, rosy plum and carmine-red
Rate Page: 6c & 7c rate page
Gum Type: Cream
The covers display the following characteristics:
Cover fluorescence: Dull Fluorescent
Cover seal type: Unsealed
Cover design: Canada Arms and Canada Postage
Cover markings or type: Type 2
Front cover: Harris Type Vc
Cover binding type: 17 mm Staple
Back cover: Harris Type Jvii
Interleaving inside? Yes
The Unitrade catalogue value for a F-65 mint example of this booklet is $22.50. The booklet offered here grades F-70 as follows:
Cover freshness: 10/10
Centering of the panes: 40/70
Condition of cover edges: 5/5
Freshness of the panes: 5/5
Absence of visible cover flaws or stains: 5/5
Condition of interleaving and contents: 5/5
To gain a better understanding of the above numeric grading system for booklets, and to see illustrative examples of how the different grades may appear, please visit the following pages:
Determining a Grade for Booklets
Illustrative Examples of Different Grades
We also offer a no-quibble guarantee on all stamps and covers we sell. For more details, please visit: Refund and Return Policy
For more information about the Harris dotted cover die types, please read our blog post by clicking here.
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