Webster
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Webster’s Revised Unabridged Dictionary · 1913

Lard

Lard, n. [F., bacon, pig's fat, L. lardum, laridum; cf. Gr. fattened, fat.] 1. Bacon; the flesh of swine. [Obs.] Dryden.

2. The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.

Lard oil, an illuminating and lubricating oil expressed from lard. — Leaf lard, the internal fat of the hog, separated in leaves or masses from the kidneys, etc.; also, the same melted.

Lard, v. t. [imp. & p. p. Larded; p. pr. & vb. n. Larding.] [F. larder. See Lard, n.] 1. To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry.

And larded thighs on loaded altars laid. Dryden.

2. To fatten; to enrich.

[The oak] with his nuts larded many a swine. Spenser.

Falstaff sweats to death. And lards the lean earth as he walks along. Shak.

3. To smear with lard or fat.

In his buff doublet larded o'er with fat Of slaughtered brutes. Somerville.

4. To mix or garnish with something, as by way of improvement; to interlard. Shak.

Let no alien Sedley interpose To lard with wit thy hungry Epsom prose. Dryden.

Lard (lärd), v. i. To grow fat. [Obs.]

Webster’s Revised Unabridged Dictionary, Noah Porter, editor (Springfield, Mass.: G. & C. Merriam, 1913). Public domain. Text as transcribed by MICRA, Inc., from Project Gutenberg. Changed for Deep Dive Bible: Greek, which our source spelled in Latin letters, set in Greek letters; entries of one spelling merged into one article; Greek words our source left out (shown as “?”), read from the 1898 printing, from the same plates (the Library of Congress’s copy), where the place could be found with certainty. Of the others, 1,362 (a word or a single letter each) were inferred by AI from the context by the dictionary’s own rules and are marked with a wavy underline (tap or point at one to see the note); the rest, which could not be inferred with confidence, are left as “?”.