This word is in no way related to a well-known dish that includes vegetables. And there is no connection here with some mixture of objects or concepts. So what is vinaigrette?
This is a special case used by women in the 18th century to store anesthetics. It was usually a mixture of ammonia, vinegar and aromatic perfumes. They also distinguished the "dry" version, smelling salt, for example, with acetic acid.
Today it could be misunderstood. Agree, a woman constantly sniffs something. At least that would cause some concern. However, for the 18th century, this was considered the norm.
Corsets were the main reason for using vinaigrettes. After all, women were pulled so tightly that they often simply fainted. So, the lady, feeling that she was about to lose consciousness, quickly took out her "secret weapon" and used it as intended.
Usually, vinaigrettes were hidden in the folds of the dress, and after a few breaths, everything immediately fell into place - the corset no longer seemed so tight, breathing improved, consciousness returned.
Do you think there could be an alternative to this method?
