Italian syrup jug, early C18 blue and white probably from Veneto, used for "crafty fox oil"

Oil of Foxes (Oglio di Volpine) was prepared by gutting a whole fox before simmering it in spring water, sea water, oil and salt until the water evaporated. The cooked fox was then boiled in water infused with herbs, and the water strained and stored for use. Oil of Foxes was thought useful for treating gout and aching joints. Oil of Foxes had universal approval from medical and pharmacy texts.