See also:

• LARD (Fr. lard, from Lat. laridum, bacon fat, related to Gr. Naptvos fat, Napos dainty or sweet)

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 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 of the See also:

• COMMON

common hog . Properly it is prepared from the " See also:

• LEAF (O. Eng. leaf, cf. Dutch loof, Ger. Laub, Swed. lof, &c.; possibly to be referred to the root seen in Gr. Ma-eta, to peel, strip)

leaf " or fat of the bowel and kidneys, but in See also:

• COMMERCE
• COMMERCE (Lat. commercium, from, cum, together, and rnerx, merchandise)

commerce the See also:

• TERM

term as applied to products which include fat obtained from other parts of the See also:

• ANIMAL
• ANIMAL (Lat. animalis, from anima, breath, soul)

animal and sometimes containing no " leaf " at all . See also:

• LARD (Fr. lard, from Lat. laridum, bacon fat, related to Gr. Naptvos fat, Napos dainty or sweet)

Lard of various grades is made in enormous quantities by the See also:

• GREAT

great pork-packing houses at See also:

• CHICAGO
• CHICAGO, UNIVERSITY OF

Chicago and elsewhere in See also:

• AMERICA

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 See also:

• BISCUIT (pronounced according to the old spelling " bisket," a Fr. form from Lat. bis, twice, and coctum, cooked, in reference to the original method of preparation; cf. Ital. biscotto, Sp. bizcocho, &c.)

biscuit and pastry bakers, is obtained from the fat of the back . See also:

• STEAM
• STEAM (0. Eng. steam, vapour, smoke, cf. Du. steam; the origin is unknown)

Steam See also:

• HEAT (0. E. haktu, which like " hot," Old Eng. hat, is from the Teutonic type haita, hit, to be hot; cf. Ger. hitze, heiss; Dutch, hitte, heet, &c.)

heat is utilized in extracting inferior qualities, such as " choice lard" and " See also:

• PRIME, PRIMER AND PRIMING

prime steam lard," the source of the latter being any fat portion of the animal . Lard is a pure See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white fat of a See also:

• BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

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 . See also:

• ADULTERATION
• ADULTERATION (from Lat. adulterare, to defile or falsify)

Adulteration is common, the substances used including " stearin" both of See also:

• BEEF (through O. Fr. boef, mod. boeuf, from Lat. bos, bovis, ox, Gr. f3oiir, which show the ultimate connexion with the Sanskrit go, gaits, ox, and thus with " cow")

beef and of mutton, and See also:

• VEGETABLE

vegetable See also:

• OILS (adopted from the Fr. oile, mod. huile, Lat. oleum, olive oil)

oils such as See also:

• COTTON
• COTTON (Fr. coton; from Arab. qutun)
• COTTON, CHARLES (163o–1687)
• COTTON, GEORGE EDWARD LYNCH (1813–1866)
• COTTON, JOHN (1585–1652)
• COTTON, SIR ROBERT BRUCE

cotton See also:

• SEED (from the root seen in Lat. serere, to sow)

seed oil: indeed, mixtures have been sold as lard that contain nothing but such adulterants . In the See also:

• PHARMACOPOEIA (lit. the art of the OapµaK07robbs, or drug-compounder)

pharmacopoeia lard figures as adeps and is employed as a basis for ointments . Benzoated lard, used for the same purpose, is prepared by See also:

• HEATING

heating lard with 3% of powdered See also:

• BENZOIN

benzoin for two See also:

• HOURS, CANONICAL

hours; it keeps better than. See also:

• ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary lard, but has slightly irritant properties . Lard oil is the limpid, clear, colourless oil expressed by See also:

• HYDRAULIC

hydraulic pressure and See also:

• GENTLE (through the Fr. gentil, from Lat. gentilis, belonging to the same gens, or family)

gentle heat from lard; it is employed for burning and for See also:

• LUBRICATION

lubrication . Of the solid See also:

• RESIDUE (through the French, from the Lat. residuum, a remainder, from residere, to remain)

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 (See also:

• LONDON

London, 1909) .