LARD (Fr. lard, from

See also:

• LAT

Lat. laridum,

See also:

• BACON
• BACON (through the O. Fr. bacon, Low Lat. baco, from a Teutonic word cognate with " back," e.g. O. H. Ger. pacho, M. H. Ger. backe, buttock, flitch of bacon)
• BACON, FRANCIS (BARON VERULAM, VISCOUNT ST ALBANS) (1561-1626)
• BACON, JOHN (1740–1799)
• BACON, LEONARD (1802–1881)
• BACON, ROGER (c. 1214-c. 1294)
• BACON, SIR NICHOLAS (1509-1579)

bacon

See also:

• FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

fat, related to Gr. Naptvos fat, Napos dainty or sweet)  , the melted and strained fat of the common hog . Properly it is prepared from the " leaf " or fat of the bowel and kidneys, but in commerce the term as applied to products which include fat obtained from other parts of the animal and sometimes containing no " leaf " at all . Lard of various grades is made in enormous quantities by the great pork-packing houses at Chicago and elsewhere in America . " Neutral lard" is prepared at a temperature of 400-500 C. from freshly killed hogs; the finest quality, used for making oleomargarine, is got from the leaf, while the second, employed by biscuit and pastry bakers, is obtained from the fat of the back . Steam heat is utilized in extracting inferior qualities, such as " choice lard" and " prime steam lard," the source of the latter being any fat portion of the animal . Lard is a pure white fat of a butter-like consistence; its specific gravity is about 0.93, its solidifying point about 270-300 C., and its melting point 350-45° C . It contains about 6o% of olein and 40% of palmitin and stearin . Adulteration is common, the substances used including " stearin" both of beef and of mutton, and vegetable oils such as cotton seed oil: indeed, mixtures have been sold as lard that contain nothing but such adulterants . In the pharmacopoeia lard figures as adeps and is employed as a basis for ointments . Benzoated lard, used for the same purpose, is prepared by heating lard with 3% of powdered benzoin for two hours; it keeps better than. ordinary lard, but has slightly irritant properties . Lard oil is the limpid, clear, colourless oil expressed by hydraulic pressure and gentle heat from lard; it is employed for burning and for lubrication . Of the solid residue, lard " stearine," the best qualities are utilized for making oleomargarine, the inferior ones in the manufacture of candies .

See J . Lewkowitsch, Oils, Fats and Waxes (

London, 1909) .