In 16th- and 17th-century Europe, physicians, butchers, and executioners alike hawked the salutary effects of Axungia hominis.
One night in 1731, Cornelia di Bandi burst into flames. When the 62-year-old Italian countess was found the next morning, her head and torso had been reduced to ash and grease.
Only her arms and legs remained intact. After examining what was left of her body, a local physician concluded, in a report cited years later, that the conflagration “was caused in her entrails” by the variety of combustible materials to be found there, including alcohol and fat, “an oily liquid … of an easily combustible nature.” An early instance of what would come to be known as “spontaneous human combustion,” di Bandi’s case was one of many later studied by the French agronomist Pierre-Aimé Lair. If there was a common denominator to these otherwise unexplained phenomena, Lair concluded, it was the fact that most of them involved corpulent older women with a penchant for drink, thus combining fat and alcohol in a literally explosive mix. In addition to the fuel provided by excess body fat, which was rendered even more combustible when “penetrated by alcoholic substances,” surplus fat was said to create higher levels of hydrogen, making the body especially flammable. Lair concluded: