A historical medical term for poisoning caused by consuming food that has been in contact with butyl compounds or poorly preserved provisions.
From butyl (a hydrocarbon compound) plus the medical suffix -ism (disease or condition). This term emerged in 19th-century toxicology as understanding of chemical preservation improved.
Butolism was one of several 'isms' doctors invented in the 1800s to describe food poisoning before they understood bacteria—now we know most cases were actually botulism, a completely different (and much more dangerous) condition.
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