a kind of perfume which bears the name of the animal it is taken from, and to which it is peculiar. See VIVERRA.

Good civet is of a clear, yellowish, or brownish colour; not fluid nor hard, but about the consistence of butter or honey, and uniform throughout; of a very strong smell, quite offensive when undiluted, but agreeable when only a small portion of civet is mixed with a large one of other substances. It unites easily with oils both expressed and distilled, but not at all with water or alcohol; nor can it be rendered miscible with water by the mediation of sugar. The yolk of an egg seems to dispose it to unite with water; but in a very little while the civet separates from the liquor, and falls to the bottom, though it does not prove of such a refrinous tenacity as when treated with sugar and alcohol. It communicates, however, some share of its smell both to watery and spirituous liquors; hence a small portion of it is often added in odoriferous tinctures, and suspended in the still-head during the distillation of odoriferous waters and spirits. It is rarely if ever employed for medicinal purposes. The Italians make it an ingredient in perfumed oils, and thus obtain the whole of its scent; for oils wholly dissolve the substance of it. It is very rare, however, to meet with civet unadulterated. The substances usually mixed with it are lard and butter, which agreeing with it in its general properties, render all criteria for distinguishing the adulteration impossible. A great trade of civet is carried on at Calicut, Baffora, and other parts of the Indies, and in Africa, where the animal that produces the perfume is found. Live civet-cats are to be seen also in France and Holland. The French keep them only as a rarity; but the Dutch, who keep a great number, draw the civet from them for sale. It is mostly used by confectioners and perfumers.

CIVET-Cat, the English name of the animal which produces the civet. See VIVERRA, MAMMALIA Index.