Baroque-era wigs were so unsanitary that they frequently became nesting grounds for mice and insects.

The trend for elaborate headwear peaked during the reign of Louis XIV of France, who began wearing wigs in 1673 to hide his thinning hair. By the mid-1700s, 'pouf' hairstyles and 'Allonge' wigs reached heights of up to 3 feet. To maintain these structures, stylists used pomatum, a scented grease made from lard or beef marrow, and dusted them with wheat flour or starch.This organic cocktail provided a literal feast for vermin. Historical accounts from the 18th century describe women wearing wire cages over their hair at night to prevent mice from nesting in their grease-laden locks. The lack of hygiene was a systemic issue, as the wigs were expensive investments that were almost never washed with water, which would ruin the structural integrity of the hair and starch.The health implications were severe. Constant infestations of Pediculus humanus capitis, or head lice, were so common that silver or ivory 'scratching sticks' became essential fashion accessories for the aristocracy. Furthermore, the combination of dry flour and animal fat created a highly combustible environment. In an era lit entirely by candles and oil lamps, many socialites suffered horrific injuries when their towering, greasy headpieces accidentally caught fire during balls and dinners.