Harvey

Could one of you BOB collectors do me a small favour? Wine stamps are commonly rouletted either 3 or 7. I have a feeling that a lot of people don't understand the difference because I see a fair number that, to me, seem wrongly identified. But maybe it's me who doesn't understand. Could one of you please show me side-by-side one of each so I can see the difference. Rouletted stamps usually have cuts interspersed with little "tufts" where the gaps are. The tufts, I assume, would be like the perforation holes. That sounds reasonable to me, but does it make sense to you? Please show me a picture!!

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Harvey

re: Rouletted wine stamps

Sorry, my bad, I actually meant to say 3 1/2!! I can find no reference anywhere as how to accurately measure rouletted stamps. I've been assuming that a 7 would have the distance between the cuts smaller than the 3 1/2 with the uncut areas being in the same places as the holes would be in a perforated stamp. This means I should be able to use a perforation guide on the uncut areas. Actually comparing a 3 1/2 to a 7 should be easy because in a 3 1/2 the cuts should be longer and the uncut areas should be further apart. Does this logic make any sense at all?

I just found this on line quoting a posting in Stamp Community. Is this accurate? If it is then I was totally backwards in what I said above. Is all you do is measure the number of cuts per 20 mm?
By the way I know all about perforated and imperforate stamps and how to use a perforation guide, I am just not that familiar with rouletted stamps of different gauges and exactly what the gauges mean. Is it really as simple as counting the # of cuts per 20mm? If that's all there is it should be very easy to tell the two apart without even measuring!! COOL!!!

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