The Art of Perfumery, and Methods of Obtaining the Odors of Plants

In its pure state, civet has, to nearly all persons, a most disgusting odor; but when diluted to an infinitesimal portion, its perfume is agreeable. It is difficult to ascertain the reason why the same substance, modified only by the quantity of matter presented to the nose, should produce an opposite effect on the olfactory nerve; but such is the case with nearly all odorous bodies, especially with ottos, which, if smelled at, are far from nice, and in some cases, positively nasty--such as otto of neroli, otto of thyme, otto of patchouly; but if diluted with a thousand times its volume of oil, spirit, &c., then their fragrance is delightful. Otto of rose to many has a sickly odor, but when eliminated in the homeopathic quantities as it rises from a single rose-bloom, who is it that will not admit that "the rose is sweet?" The odor of civet is best imparted, not by actual contact, but by being placed in the neighborhood of absorbent materials. Thus, when spread upon leather, which, being covered with silk and placed in a writing-desk, perfumes the paper and envelopes delightfully, and so much so, that they retain the odor after passing through the post. EXTRACT OF CIVET is prepared by rubbing in a mortar one ounce of civet with an ounce of orris-root powder, or any other similar material that will assist to break up or divide the civet; and then placing the whole into a gallon of rectified spirits; after macerating for a month, it is fit to strain off. It is principally used as a "fixing" ingredient, in mixing essences of delicate odor. The French perfumers use the extract of civet more than English manufacturers, who seem to prefer extract of musk. From a quarter of a pint to half a pint is the utmost that ought to be mixed with a gallon of any other perfume.