| 单词 | hog's lard |
| 释义 | > as lemmashog's lard hog's lard n. (also hog lard) the fat of a pig, esp. when clarified and used in cooking or as the basis for an ointment (cf. lard n.). ΘΚΠ society > occupation and work > materials > derived or manufactured material > greasy or fatty material > [noun] > derived from animals > from pig swine greasea1400 lardc1420 swine seamc1440 hog's grease1525 seam1530 hog's lard1601 mort1610 1601 P. Holland tr. Pliny Hist. World I. xxiv. iii. 177 Acorns or Mast of the Oke, beaten to pouder, & incorporat with Hogs lard salted, heale all those hard and swelling cankerous ulcers, which they call in Greeke Cacoëthe. 1747 G. G. Beekman Let. 8 Dec. in Beekman Mercantile Papers (1956) I. 36 I wrote you not Long ago Concerning Some hogs Lard Which I hope you have Bought for My Account Before Now at My Limitted Price. c1865 H. Letheby in J. Wylde Circle of Sci. I. 94/2 Hog's lard is fluid at 81°. 1996 Folklore 107 26/2 The reference to hog's lard presumably relates to the fact that it was commonly used as the fatty base for herbal unguents. 2006 Legacy Dec.–Jan. 32/2 She just dumped the sweetened berries out on a big, deep, china plate and spread pie crust (made with hog lard) over the top and baked it. hog's lard a. (Often hog's lard.) The internal fat of the abdomen of a swine, esp. when rendered and clarified, much used in cooking, and in pharmacy as the basis of unguents. Also, in modern use, any edible pig-fat, and (in commercial use) a fatty preparation containing or resembling lard. ΘΚΠ the world > food and drink > food > fat or oil > [noun] > lard spickc832 lardc1420 fleck1575 larding1582 leaf lard1797 bladder lard1872 suine1880 jippo1929 the world > matter > constitution of matter > oiliness or greasiness > [noun] > fattiness > fat or grease greasec1290 lardc1420 the world > health and disease > healing > medicines or physic > medical preparations of specific origin > biological product > [noun] > specific lardc1420 sevumc1440 larding1582 protamine1874 renin1894 serum1895 sturine1896 iodothyrin1897 zymin1901 heparin1918 antireticular cytotoxic serum1942 urokinase1952 cryoprecipitate1956 xenoantiserum1973 anti-serum- society > occupation and work > materials > derived or manufactured material > greasy or fatty material > [noun] > derived from animals > from pig swine greasea1400 lardc1420 swine seamc1440 hog's grease1525 seam1530 hog's lard1601 mort1610 the world > food and drink > food > fat or oil > [noun] > used in baking suet1675 shortening1796 marge1919 lard1974 margarine1996 c1420 Pallad. on Husb. i. 433 Frote hit wel with larde ffaat & decoct. 1553 J. Withals Shorte Dict. f. 19v/2 Axungia propriæ, is lard or hogges greace. 1704 London Gaz. No. 4026/3 Lading, consisting of..Dry Codfish, Dry Jack, Hogslard. 1707 J. Mortimer Whole Art Husbandry (1708) 189 If Hogs get a Swelling on the side of their Throat..anoint it with Hog's Lard. 1811 A. T. Thomson London Dispensatory iii. 707 The addition of the metallic solution to the melted mixture of lard and oil. 1825 J. Neal Brother Jonathan I. 76 A kind of sweet cake fried in lard. 1836–9 Todd's Cycl. Anat. & Physiol. II. 232/2 When hog's-lard becomes rancid, a peculiar volatile acid forms in it. 1873 E. Smith Foods 139 Lard is derived from the loose fat of the pig, and is a very pure fat. 1881 Analyst VI. 233 Watered lard being now used extensively, owing to the high price of the pure quality, we are giving our special attention to its manufacture. 1887 A. H. Buck Ref. Handbk. Med. Sci. IV. 380/2 Commercial lard is so universally impure, either being mixed with water or salt, or having a portion of its liquid oil removed, that it is in general unfit for medicinal use. 1906 L. L. Lamborn Mod. Soaps iii. 44 Two grades of neutral lard are made—one from the leaf, the other from the back fat of the hog. 1913 E. R. Bolton & C. Revis Fatty Foods iv. 100 Lard is often adulterated with a judicious mixture of beef fat and vegetable oils. 1944 H. G. Kirschenbauer Fats & Oils vi. 63 After a Congressional investigation the compounded products which up to then had been sold as ‘pure lard’, ‘refined lard’, etc., were required to be labelled ‘lard compounds’. 1974 Guardian 27 Dec. 9/2 Rub 4 oz butter and 2½ oz lard into 10 oz flour sifted with a pinch of salt. < as lemmas |
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