I'm not sure what you can tell from those photos either... maybe the cornelli exhibited in the second photo doesn't meet the traditionalist/old school rules in terms of spacing and tip size but other than that I can't see what is so awful for it to be deemed incorrect. 'Different' yes, but not incorrect. If you want a delicate pattern you use a small size tip - if you want a bolder design you use a larger tip. Fashions change, times change.
I like both looks too! Just depends on what kind of a look you want 
I agree....I like the looks of both too!! Maybe we can give the look of that bottom picture a new name?? LOL! I attempted cornelli lace a while back and now know I had it all wrong. I am going to do a cake this week and want to try it again, but this time I will definately use a smaller tip and try it the "right" way. 
When I say "Right" or "Wrong" way I am refering to how it was originally done in England and Australia and it wasn't done with a large tip or in wide spaces. You can do it any way you like, I just thought you wanted to know the correct way of doing it. And to me from having many books from England and Australia, and having taken lessons in Cornelli lace from a British instructor the small tip and close together design is the correct way to accomplish this method. But if it makes you feel more comfortable, call the top photo the "Correct" way and the bottom method an "alternative" way.
That is like comparing doing Lambeth overpiping in royal icing or buttercream. Royal would be the "Right" way, buttercream would be the "wrong" way, doesn't mean you can't do it in buttercream. I have done it. Does it look as nice as royal? No. Is it the way Joseph Lambeth did it? No.
Does Cornelli done with a large tip and wide spaces look as nice? In my opinion, No. Would you lose points in a cake show if you did it in the alternative way with the larger tip and wide spaces, yes.
Your cakes are Phenomenal Shirley W. Thank you so much for your post. I visit CC to learn all I can. I see you are from my favorite place in all the world.
Do we always have to use the terms 'right' and 'wrong', 'correct' and 'incorrect'? In this case I I would prefer the word 'traditional', which is neutral.
Although unquestionably posted with only the best and most generous of intentions, IMO the second picture was superfluous when the description and first picture did such a good job of illustrating excellent cornelli work.
Agree that times and fashions change as do tastes and dear old Mr Lambert is probably turning in his grave. Luckily we have CCers like Shirley with a wealth of experience willing to point us in the right direction.
Do we always have to use the terms 'right' and 'wrong', 'correct' and 'incorrect'? In this case I I would prefer the word 'traditional', which is neutral.
Although unquestionably posted with only the best and most generous of intentions, IMO the second picture was superfluous when the description and first picture did such a good job of illustrating excellent cornelli work.
Agree that times and fashions change as do tastes and dear old Mr Lambert is probably turning in his grave. Luckily we have CCers like Shirley with a wealth of experience willing to point us in the right direction.
Definitely use whatever term makes you most comfortable. You know Lambeth method done in buttercream is called "Modified Lambeth" so maybe the terms for Cornelli should be
"Traditional Cornelli" as was originally done with a small tip, and "Modified Cornelli" as is being done by many today with the larger tip. How's that sound?
I have a rolling pin for fondant. You don't need to go over it as it raised up and looks like you did it yourself. Very pretty.
I do agree with Shirley that the closer smaller look is the way it was first designed and thought of as the correct way. The bigger tip with more spaces is still pretty but would never be called the correct way by judges. So for those learning and wanting to do it the way it was meant to be and the way the books and judges would tell you is the correct way then you need to do it small and close.
I tried cornelli for the first time yesterday on my mothers day cake (pink one in my pics) and I have to say it was not easy lol I used a squeeze bottle which was excellent except that I wish the tip had been smaller now the sides are another story lol they were very hard to do and my had was aching and this was only a small cake lol. Next time I will try elevating the cake as suggested to do the sides and I will look for a smaller tipped squeeze bottle (god I love those bottles) lol great for all kinds of decorating. Still I was proud of my first attempt as it was also my first try at fondant and it turned out excellent no cracking or tearing (toba's recipe)
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