Continuing research on 18th century Italian string instruments made in Cremona have not resolved the debate over what sets them apart from those that are older or more modern. Six spruce specimens from instruments made by Stradivari, Guarneri, Guadagnini and Ruggeri were examined by scanning electron microscope. The wood revealed evidence of microbial degradation such as fungi filaments, bacteria and more open or damaged holes than are present in wood used today to make violins. It is suggested that this degradation occurred as harvested wood was transported down river and left in Venetian lagoons until needed by the craftsmen. Permeability created by such degradation would enhance the penetration of varnish into the wood. Microscopic and energy dispersive x-ray spectroscopy examination of five 17th and 18th century Italian varnish samples revealed 50per thousand or greater amounts of insoluble minerals such as calcite, glass, feldspar, and gypsum. Old 18th and 19th century varnish recipes include significant amounts of these ingredients. Such mineral components in an oil varnish with partially melted amber powder could aggregate and contribute to the violin's overall stiffness. This would allow the instrument to produce the crisp bell-like sound characteristic of 18th century violins. These minerals could also help absorb high frequency noise vibrations. New violins made by the author with these concepts in mind have been accepted and admired by several young concert artists.