It must be borne in mind that the times referred to were prior to the introduction of wall-papers; the good, old-fashioned panelling of oak or hard wood, often of bold design, shattered or nicked away much of the old, delicate and precious varnish used for enveloping the works of the Italian masters. All these constantly recurring slight collisions by degrees brought about the results that have been defined by some as picturesque wear or accidental adornment, if such a thing be reasonable. Besides this there was going on the wear caused by handling by one or another of players, rough or mild, contact with the garments, especially the sleeves, all being larger and looser than are fashionable at the present time. The action of these would be more gentle if more continuous. It is noticeable at the lower end of the back of the violin, which is often worn away much below the penetration of the varnish, the corners being rounded down and if rather protuberant, even losing their original character. The upper table of pine being incapable of equal resistance to the destroying influence, wears away sooner, also the border at the lower end and at both sides of the tail-piece--for the old performers placed their chins on the contrary side to what is thought best now--and the right upper shoulder where the palm of the hand and part of the wrist is apt to work, too often, against the edge. We thus see when a handsome, fairly worn specimen of Stradivari's work comes under our notice, the different pieces of tell-tale evidence, varying of course in degree with each instrument. Now all this must have been going on during the time the master's works were being sent out to parts of Italy and to other countries. It had been progressing and was showing the onward march of Father Time in the instruments left by the Brescian makers a century before. As before observed, the varnish of Stradivari has, often as not, been worn, chipped or cracked off in, as some fanciers still call it, a picturesque manner or adornment, although from the highest prices being given for those specimens that have the least of it, the taste seems to be growing healthily in favour of perfection of preservation as far as is possible.