LARD
\lˈɑːd], \lˈɑːd], \l_ˈɑː_d]\
Definitions of LARD
- 2006 - WordNet 3.0
- 2011 - English Dictionary Database
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 1899 - The american dictionary of the english language.
- 1914 - Nuttall's Standard dictionary of the English language
- 1919 - The Winston Simplified Dictionary
- 1920 - A practical medical dictionary.
- 1898 - Warner's pocket medical dictionary of today.
- 1894 - The Clarendon dictionary
- 1919 - The Concise Standard Dictionary of the English Language
- 1874 - Etymological and pronouncing dictionary of the English language
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
- 1871 - The Cabinet Dictionary of the English Language
Sort: Oldest first
By Princeton University
By DataStellar Co., Ltd
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Bacon; the flesh of swine.
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The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
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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.
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To fatten; to enrich.
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To smear with lard or fat.
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To mix or garnish with something, as by way of improvement; to interlard.
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To grow fat.
By Oddity Software
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Bacon; the flesh of swine.
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The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
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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.
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To fatten; to enrich.
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To smear with lard or fat.
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To mix or garnish with something, as by way of improvement; to interlard.
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To grow fat.
By Noah Webster.
By Daniel Lyons
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To grow fat.
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The melted fat of swine; the flesh of swine; bacon.
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To stuff with bacon or pork; to fatten; to amear with lard; to interlard.
By Nuttall, P.Austin.
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The fat of swine melted down and solidified by cooling.
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To cover with fat; insert strips of bacon in before roasting.
By William Dodge Lewis, Edgar Arthur Singer
By William R. Warner
By William Hand Browne, Samuel Stehman Haldeman
By James Champlin Fernald
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The fat of swine after being melted and cooled.
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To fatten or enrich, as with bacon; to smear or cover with lard.
By Stormonth, James, Phelp, P. H.
By Willam Alexander Newman Dorland
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