Antidotario romano latino e volgare (Roman book of antidotes in latin and vernacular)

Rome: Pietro Antonio Facciotti, 1639 Sala del Dottorato, XVIII-5-33

The Antidotario romano (Roman book of antidotes), a well-known pharmacopeia published for the first time in 1583 by the Collegio dei Medici di Roma (Board of Medical Practitioners in Rome), was translated for the first time in vernacular, in 1612, by the Roman apothecary Ippolito Ceccarelli. The book was continually updated until 1675; the edition on display was supervised by the Medical Practitioner Pietro Castelli, a “Reader” of the so-called “Semplici” in Rome [educational courses held after the XVI century in Rome that included Medical, Botanical and Pharmaceutical notions].

These kinds of scientific works, among which the famous Ricettario fiorentino (Florentine Book of Recipes), published in 1498, reached their maximum popularity in the XVII Century. By means of these books the municipal authorities and the Boards of Medical Practitioners aimed at setting standardized rules for the preparation of medicines, thereby limiting the freedom of action of apothecaries but also that of dishonest doctors and charlatans.

Written both in Latin and vernacular, this handbook lists thousands of remedies and for each specifies the exact dosage of the ingredients as well as the methods of preparation.

The number of listed vegetal, mineral and animal components and concoctions is quite remarkable: gold, silver, incense, pearls, lead, paper, bricks, animal body parts such as those of cicadas, frogs and vipers, as well as inedible roots and herbs but also common food ingredients such as spices, aromatic herbs, vegetables, fresh and dried fruits, cereals, legumes, wine, honey and sugar.

Among these, cinnamon was used to prepare the so-called “acqua di cannella” [cinnamon water], sugar and honey were essential ingredients in the preparation and conservation of fruits, pharmaceutical mixtures and syrups. Wine, given its traditional therapeutic importance, often accompanied other medicaments, and was often served hot or with honey, whereas olive oil was used as the main ingredient for the preparation of herbal or floral oils. Bread crust was used (see page 243) in the preparation of a medicinal poultice/plaster: oil and wax were melted together and the toasted bread crust was added. The resulting mix was dipped in vinegar and then mashed and mixed with barley flour.