Page 13 - Pharmacy History 23 July 2004

Secundem Artem
Vinegars or Aceta
by Catherine Bartho
Books of pharmaceutical formulae show galenicals which,
though once the staple of the chemists or druggists dispensary, have vanished over the years. Vinegars were a major part of the professional repertoire and can be traced through the centuries, Their particular virtue was as a solvent and were made up in various strengths of the basic ingredient acetic acid or acid aceticum.
Three official strengths were listed in Martindale up to the latter part of
the 20th century, Acid Aceticum, Acidum Aceticum Dilutum and Acidum Aceticum Glaciale, the latter containing not less than 99% of acetic acid. The glacial form was used for removing corn and warts though causes ‘much pain’ if it spread onto the surrounding skin.
Vinegar is included in the instructions to surgeons and masters of the earliest ships sent to the colony in Sydney.
In the proportion of nine gallons per 100 male convicts and 18 gallons
per 100 female convicts, it was to be supplied among the ‘medical comforts’ which included scotch barley, red port wine, tea, sugar and preserved meats. Vinegar was to be stored in size 17 kegs.
Dilutions of the acid, along with
a variety of additives were used for internal and external preparations. Honey vinegar and raspberry vinegar were taken internally as was ‘Black Drop’ or Acet. Opii., an infusion
of powdered opium and nutmeg
in dilute acetic acid. It was listed
in old Edinburgh and Dublin pharmacopoeias and was supposed not to produce the headache associated with other ways of taking opium.
A lotion was said to relieve itching and irritation in ‘spring catarrh’ and is still in use to relieve bee and jelly fish stings as well as sunburn. Its use as an antiseptic has a long history.
A formula known as Four Thieves Vinegar or Marseilles Vinegar was used during the times of plague in Europe. The name originated from a story of four thieves who lived when the plague was raging in Toulouse in 1720. Using the compound of dried rosemary, sage, lavender and cloves macerated in distilled vinegar for seven days then pressed and filtered, they were able to ‘plunder the dead
and dying with impunity’. The thieves were pardoned on disclosing the secret of their immunity from the plague. Vinegars were used for fumigating, carbolic acid often being added.
Variations on this recipe using combinations of rue, peppermint, sweet flag root, cinnamon, garlic, nutmeg ,camphor, bergamot, neroli, juniper, cassia, tolu ,benzoin and other aromatics are a reminder of why the trade route through to the East and the Spice Islands was so vital.
These preparations of vinegars became known
in the 18th century as vinaigrettes and were used as smelling salts to revive those who had fainted. These vinaigrettes in specially made, beautiful containers were part of a lady’s accoutrements and indeed
it is said were as much a part of the art of seduction as the fan
and flirtation and there was much
art in the use of all three. The advice was given that the chemist should
take care not to confuse formulas
for aromatic acetic acid employed in vinaigrettes for smelling as a reviver in fainting with those for toilet vinegar, in which only weak acetic acid is used.
Nowadays vinegars are a staple of the up-market deli with chilli, balsamic and other fashionable flavours for
the cook. Vinaigrette to those of our old profession know it is more than a dressing for salad.
References
1.
Pharmaceutical Formulas Vol.1 and vol 2. First edition published 1898. Unwin Brothers Ltd. London.
volume 2 ■ no 24 ■ November 2004
Pharmacy History Australia ■ 13