aps even in some special color or design
of binding which he himself selected. Original bindings having a stamped
design possess a more or less individual decoration, perhaps from the hand
of some well-known artist. Aubrey Beardsley, for instance, prepared a
number of such book decorations; many of the volumes issued in 1894-95 by
John Lane of London, have cover designs by this artist and these,
especially when accompanied by a Frontispiece of Title design by the same
hand, are often equal in interest to the text of the book itself. Of
special interest from the standpoint of originality are the Japanese-like
fabrics used in binding some of the first editions of books by Lafcadio
Hearn. Whether specially decorated or not, however, the original binding
is part of the individuality of a book and cannot be removed without
destroying a certain part of its interest.

In the case of valuable books which are, for one reason or another, seldom
referred to, or unique or presentation copies, it is a good practice to
make slight essential repairs without disturbing the binding and to order,
from an experienced binder, a book-shaped slip-case in which the volume
may be preserved in its original covers without being subject to further
wear or to injury from dust.

A fairly valuable book which must be rebound, should never be bound in
calf or sheep, as these leathers, even when of the best quality, are very
perishable. Sheep bindings, sometimes three hundred years old, may still
be occasionally met with in remarkably solid condition. But the secret of
such leather tanning seems to have been lost, and the modern sheep or calf
binding cannot be counted on, even under the most favorable conditions,
for more than one-tenth that length of time. In certain climates,
parchment or vellum makes a durable binding which, with age, acquires a
beautiful, ivory-like surface tone; but these skins will warp the boards
unless the book is kept closely set in on the shelf. Turkey morocco is
durable when well tanned, as it usually is. The best leather, for
appearance and endurance, and also the most expensive, is red levant
morocco. For efficiency and richness, although this is a matter on which
tastes vary, it is best left "uncrushed" or, at least, only lightly
pressed.

The best moroccos are those tanned entirely "acid-free," or as nearly so
as possible. "Niger" morocco, native tanned on the banks of the Niger
River in Africa, and imported into Engla