"Lard" Quotes from Famous Books
 ... through their window, turned their mule out of the stable, and tried to run it into the bean patch, besides hanging up a bunch of switches at the drawbars. Then their fence was set afire twice. This is said to be the work of his wife. Then, after carrying home meat, flour, lard, and vegetables to eat for her mother and sister, he whipped the latter because she refused to give him two of ...
— American Adventures - A Second Trip 'Abroad at home' • Julian Street
... the bright red carpet, nor of the nice china candlesticks on the mantel-piece, (which could not be reached without a step-ladder,) nor of the silver urn, which was Mrs. Moore's great-grandmother's, nor of the lard-lamp which lit up every thing astonishingly, because I am anxious to come to the point of this chapter, and cannot do justice to all these things. But it would be the height of injustice, in me, to pass by Lieutenant Jones's ...
— Aunt Phillis's Cabin - Or, Southern Life As It Is • Mary H. Eastman
... exists in many plants, it is most conveniently extracted from lard. It is a crystalline solid less fusible than margaric acid, but closely resembling it in its other properties. ...
— Elements of Agricultural Chemistry • Thomas Anderson
... if agreeable, and an egg; if the bread is dry, moisten it with boiling water; mix all well together, and fill the turkey; if you have fresh sausage, put some in the craw; have a pint of water in the bottom of the dripping pan or oven, with some salt and a spoonful of lard, or butter; rub salt, pepper and butter over the breast; baste it often, and turn it so that each part will be next ...
— Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers • Elizabeth E. Lea
... of dislodging the worms with a feather is well known, and need not be described again. But I may mention that in this country some have found the use of an ointment, first suggested by Mr. Lewis Wright, I believe, most valuable. This is made of mercurial ointment, two parts; pure lard, two parts; flour of sulphur, one part; crude petroleum, one part—and when mixed together is applied to the heads of the chicks as soon as they are dry after hatching. Many have testified that they have never found this to fail as a preventive, and if the success is to be attributed to the ...
— Scientific American Supplement, No. 460, October 25, 1884 • Various
... woman,' said Rotrou, from between the trusses of hay at the entrance; 'you and I must begin our Colin-Mail-lard again, or it may be the worse for ...
— The Chaplet of Pearls • Charlotte M. Yonge
... So well by Oaths the Devil's already paid; And most suppose, if e're both Plots can die, Or eat up one anothers Perjury, 'Twou'd Pluto strangely pose to find a Third, Sould he in his a Popish Legion Lard. A Policy some Poems much embrace, As is discern'd in Shaftsbury's Great Case; Where Verse so vile an Obloquy betray, As for a Statist-Jew they'd him convey. Tho hard it is to understand what Spell Can conjure up in him Achitophel, ...
— Anti-Achitophel (1682) - Three Verse Replies to Absalom and Achitophel by John Dryden • Elkanah Settle et al.
... placed in cold storage at temperatures between 32 deg.F. and 45 deg.F. It has been found that a nearly air-tight container is required in order to maintain a relative humidity of 100% and prevent too much drying of the nuts. A 50-pound tin lard can with one 20d nail hole in the side near the lid has proven to be a good container for large quantities and these same cans also make good shipping containers merely by wiring on the lids. One-gallon friction top syrup cans ...
— Northern Nut Growers Association Incorporated 39th Annual Report - at Norris, Tenn. September 13-15 1948 • Various
... drive I out of un, and wanted the cottage; but granny had all the receipts for the quit-rent, and my lard and all the lawyers couldn't shove us out, and there we means to bide. You have seed that row of oaks as grows in the hedge behind our house. One of 'em leaned over the roof, and one of the limbs was like to fall; but they wouldn't cut him, just to spite us, and the rain dripping spoilt ...
— The Amateur Poacher • Richard Jefferies
... not?—Did he not cure me when I was at the last gasp? Why, he makes no secret of it. It is all drawn from the maple-tree. First he rubs the patient all over with an ointment, made of hog's lard and maple-sugar and ashes, from the maple-tree; and he gives him a hot draught of maple-sugar and ley, which throws him into a violent perspiration. In about an hour the cramps subside; he falls into a quiet sleep, and when he awakes he is perfectly restored to health." Such were our first tidings ...
— Roughing it in the Bush • Susanna Moodie
... these, the main items, there should be a small quantity of rice, fifty or seventy-five pounds of crackers, dried peaches, &c., and a keg of lard, with salt, pepper, &c., with such other luxuries of light weight as the person out-fitting chooses to purchase. He will think ...
— The Exploring Expedition to the Rocky Mountains, Oregon and California • Brevet Col. J.C. Fremont
... Their food is chiefly black bread, potatoes, and salted pork or fish. There are lots of boys and girls who eat nothing all the year round but black bread and potatoes, and who look on pork or fish as quite a treat. Sometimes they spread lard on their slices of bread, and there are many who have never tasted butter in their lives. Yet they appear to be very strong and happy. They drink black coffee, or beer if their parents can afford it. The food of the older ...
— Peeps At Many Lands: Belgium • George W. T. Omond
... almost one for every three people on the island. All cultivators, they yet produce little to sell, and the consequence of this is seen in the fact that the mass of the flour, rice, corn, peas, butter, lard, herrings, &c. needed for consumption requires to be imported, as well as all the lumber, although millions of acres of timber are to be found among the unappropriated lands ...
— The trade, domestic and foreign • Henry Charles Carey
... gunpowder had come into general use as a humanizing factor of civilization, surgeons treated a gunshot wound by pouring boiling lard into it, which I would say was calculated to take the victim's mind off his wound and give him something else to think about—for the time being, anyhow. I assume the notion of applying a mustard plaster outside one's stomach when one has a pain inside ...
— "Speaking of Operations—" • Irvin S. Cobb
... Butter'll do, if it's nice and sweet—like this is—or sweet drippings'll do, or a little sweet lard, maybe. We'll take the butter to-day, for this is going to do you and me credit. Now think—what else? Put the butter right there, in the middle, and rub it into the flour with the flat of your hand, so. Rub hard, dear; ...
— What She Could • Susan Warner
... with a biting sarcasm on the first writer, and many, as might be expected, are scurrilous and indecent. Some of the graffiti on the interior walls and pillars of houses are memoranda of domestic transactions; as, how much lard was bought, how many tunics sent to the wash, when a child or a donkey was born, and the like. One of this kind, scratched on the wall of the peristyle of the corner house in the Strada della Fortuna and Vicolo degli Scienziati, appears to be an account of the dispensator or ...
— Museum of Antiquity - A Description of Ancient Life • L. W. Yaggy
... at his Patient's just when Madame Tyrconnel is sitting down to table: he eats and drinks, talks and laughs more than all the guests; when he has got crammed (EN A JUSQU'AU MENTON), they bring him a pie, of eagle disguised as pheasant, which had arrived from the North, plenty of bad lard, pork-hash and ginger in it; my gentleman eats the whole pie, and dies next day at Lord Tyrconnel's, assisted by two Doctors," Cothenius and Lieberkuhn, "whom he used to mock at.... How I should have liked to ask him, at the article of death, about that Orange-skin!" [—OEuvres ...
— History of Friedrich II. of Prussia, Vol. XVI. (of XXI.) - Frederick The Great—The Ten Years of Peace.—1746-1756. • Thomas Carlyle
... poor Marthas spend all our existence, so to speak, in the kitchens of life. We never get so far as the drawing-room. Our conquests, our self-denials, are achieved through the medium of suet and lard and necks of mutton. We wrestle with the dripping, and rise on stepping-stones—not of our dead selves, but of ...
— Red Pottage • Mary Cholmondeley
... widow, nor no waiting gentlewoman, for under protection Ladies may lard their husbands' heads, Widows will woodcocks make, And chambermaids of servingmen ...
— A Select Collection of Old English Plays, Vol. IX • Various
... marker and munched her sandwiches of salted lard and corn-meal bread with great appetite. She was just finishing them when the call of a goose far overhead attracted her attention. She got down and lay flat on her back, with her head on the seed-bag, to watch the flock, high above ...
— The Biography of a Prairie Girl • Eleanor Gates
... ornas, i.e., singe, empty carcass of intestines, truss or bind it to keep its shape during coction, and, usually, lard it with either strips or slices of fat pork and stuff the carcass ...
— Cooking and Dining in Imperial Rome • Apicius
... little while I went back to where I had left my pony browsing, with eight beauties. We made a fire first, then I dressed my trout while it was burning down to a nice bed of coals. I had brought a frying-pan and a bottle of lard, salt, and buttered bread. We gathered a few service-berries, our trout were soon browned, and with water, clear, and as cold as ice, we had a feast. The quaking aspens are beginning to turn yellow, but no leaves have fallen. Their shadows ...
— Letters of a Woman Homesteader • Elinore Pruitt Stewart
... great pleasure—and no mistake—in acting the part of good Samaritans, by pouring oil and wine into his wounds; I having bound up his brow with a Sunday silk-napkin, and she having fomented his unfortunate ankle with warm water and hog's lard. The truth is, that I found myself in conscience bound and obligated to take a deep interest in the decent man's distresses, he having come to his catastrophe in a cause of mine, and having fallen ...
— The Life of Mansie Wauch - Tailor in Dalkeith, written by himself • David Macbeth Moir
... apple or banana, an egg, five ounces (five-eighths of a cup) of milk, or a tablespoonful of peanut butter. The fatter meat is the higher its fuel value (providing the fat is used for food). A tablespoonful of bacon fat or beef drippings has the same fuel value as a tablespoonful of butter or lard, or as the lamb chop mentioned above. The man who insists that he has to have meat for working strength judges by how he feels after a meal and not by the scientific facts. While in the long run appetite serves as ...
— Everyday Foods in War Time • Mary Swartz Rose
... Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda 1/2 Teaspoonful of Salt 1 Tablespoonful of Lard ...
— Things Mother Used To Make • Lydia Maria Gurney
... is lobster, it is the unconsidered world of trifles which make up the visible difference between the table of high civilization and that of the Abyssinian or the Blackfoot Indian. Let us hope it is not much cream-of-tartar or saleratus. It is grits and grapes, it is lard and lemons, it is maple-sugar and melons, it is nuts and nutmeg, or any ...
— The Atlantic Monthly, Volume 14, No. 83, September, 1864 • Various
... through which the sacks of grain were conveyed to sloops and schooners below. It did not pay and was soon abandoned, whereupon it was rented by the secret order referred to above. The slide bottom was coated with lard and used for the hazing of candidates. A prize fight on the platform was generally a feature of the entertainment. A man was severely injured in a leap on the bayonets, after which that feature of the initiation was said to ...
— D'Ri and I • Irving Bacheller
... shop-windows with a bust of ROCHEFORT, done in lard, with prunes for eyes. After this, let us hear no more of the sculptures of classic Greece. But why prunes? Why, to signify that after the funeral of VICTOR NOIR he ...
— Punchinello, Vol.1, No. 4, April 23, 1870 • Various
... by some one, and getting her father to come and remove the nail, the load of groceries loomed up before her. Not only did they represent considerable money value, country reckoning, and there was no house within half a mile either way, but some of the articles, such as lard, were in danger of being ruined by the hot sun; so Fannie walked along the road, searching the dust for the lost shoe, seeing no way out of her dilemma unless some one ...
— People of the Whirlpool • Mabel Osgood Wright
... pint of water), and followed by the application, on soft linen or cotton, of zinc-oxide ointment containing two per cent of carbolic acid. If this is not curative, iodine ointment mixed with an equal quantity of lard may be tried. Exposure to cold will immediately bring on a recurrence of the trouble. If the affection of the feet is severe the patient must rest in bed. If the parts become blistered and open sores appear, then the same treatment ...
— The Home Medical Library, Volume I (of VI) • Various
... water to the starch and lard, stir until smooth, then add the boiling water slowly, stirring constantly. Boil for several minutes in order to cook the starch thoroughly; then add one pint of cold water and a small amount of blueing. Dilute ...
— Ontario Teachers' Manuals: Household Science in Rural Schools • Ministry of Education Ontario
... hog's head into four pieces. Remove the brains, ears, skin, snout and eyes. Cut off the fattest parts for lard. Put the lean and bony parts to soak over night in cold water in order to extract the blood and dirt. When the head is cleaned put it over the fire to boil, using water enough to cover it. Boil until ...
— Every Step in Canning • Grace Viall Gray
... health and economy a number of the recipes suggest the use of Cottolene—a frying and shortening medium of unquestioned purity—in place of butter or lard. Cottolene is a vegetable shortening, pure in source and manufactured amid cleanly favorable surroundings. It is no new, untried experiment, having been used by domestic science experts and thousands of housewives for nearly twenty years; to them Cottolene ...
— Fifty-Two Sunday Dinners - A Book of Recipes • Elizabeth O. Hiller
... nothing with it. So we put the thin layers of wool into these machines and carry them along to a spraying apparatus which sprays them evenly with oil. We use olive oil, but some other manufacturers prefer lard oil or oleine." ...
— The Story of Wool • Sara Ware Bassett
... the word—the word for Penderfield. You'll understand that, sir. No meddlin'! A good-lookin' Colonel's wife in garrison has her choice, good Lard! Why, she's only got to hold her finger up!" We entirely appreciated the position, and that a siren has a much easier task in the entanglement of a confiding dragoon than falls to the lot of Don Giovanni in the reverse case. But we were more ...
— Somehow Good • William de Morgan
... nobill man of Padoa that ever I hard in my lyf, resembling the lyk purpose. I pray yow, Sir, think nathing althocht this berare onderstand of it, for he is the special secretair of my lyf; His name is Lard Bower, and vas ald Manderstonis man for deid and lyf, and evin so now for me. And for my awin part, he sall knaw of all that I do in this varld, so lang as ve leif togidder, for I mak him my howsehald man: He is veill vorthy of credit, and I recommend ...
— James VI and the Gowrie Mystery • Andrew Lang
... family sat at dinner in the shadow of the pear-tree planted before the door—the father, the mother, the four children, the two maidservants, and the three farm laborers. They scarcely uttered a word. Their fare consisted of soup and of a stew composed of potatoes mashed up in lard. ...
— A Comedy of Marriage & Other Tales • Guy De Maupassant
... he foamed. "I'll—well square you, you lump o lard with the heart of a maggot!" He stopped, steadying down to ...
— The Gentleman - A Romance of the Sea • Alfred Ollivant
... hartis of the hole commonalties. Nowe to conclude yf it had not bene for some nobillmens causis who hes promised to be owres we hade not appointted wt the quene at this tyme. From hens forwardis send to the lard of Ormiston who will se all saifly conveyed to me. Thvs I commit you to god from Eddingburght ...
— John Knox and the Reformation • Andrew Lang
... pray—on your knees." He dodged a blow, ducked, and doubled back into the room. "A cook, you? Pish! you tun of convent lard! Your ortolans were burnt, your trout ...
— Love-at-Arms • Raphael Sabatini
... the world in its utmost diminsion; LARD JAHN and his minions in Council I ask; Was there ever a Government-pleece (with a pinsion) But children of Erin were fit for ...
— Ballads • William Makepeace Thackeray
... camp war mare mast chart damp warp share cask lard hand warm spare mask arm land ward snare past yard sand warn game scar lake waft fray lame spar dale raft play name star gale chaff gray fame garb cape aft stay tame barb shame ...
— McGuffey's Eclectic Spelling Book • W. H. McGuffey
... cold water and salt, and boil them until just tender enough to pierce easily with a fork; which will be in about fifteen minutes; drain them, lay them on a towel a moment to dry them, and then brown them in enough smoking hot lard to immerse them entirely; when they are brown take them up in a colander, and sprinkle them with a saltspoonful of salt, and a ...
— The Cooking Manual of Practical Directions for Economical Every-Day Cookery • Juliet Corson
... the door opened, and two peasants brought in a table all laid, on which stood a smoking bowl of cabbage-soup and a piece of lard; an enormous pot of cider, just drawn from the cask, was foaming over the edges of the jug between two glasses. A few buckwheat cakes served as a desert to this modest repast. The table ...
— The Companions of Jehu • Alexandre Dumas, pere
... afford? Yes, yes—it must be a great savin', havin' no children of your own, but do it warrant pig's liver an' bacon of a Saturday?' Oh, my Gor, I'll make your two ends meet afore I've done with 'ee! I'll tell 'ee the savin' of lard 'pon butter! I'll tell 'ee about nettle-broth an' bread-crumbs for a child's ...
— Nicky-Nan, Reservist • Arthur Thomas Quiller-Couch (Q)
... extremely prudent, ha, ha, ha! the world will say, Lard! who could have thought Mr Luckless had had so much prudence? This one action will overbalance all the ...
— Miscellanies, Volume 2 (from Works, Volume 12) • Henry Fielding
... farm-houses throughout Provence. The floor was laid with stone slabs and the ceiling was supported upon very large smoke-browned beams—from which hung hams, and strings of sausages, and ropes of garlic, and a half-dozen bladders filled with lard. More than a third of the rear wall was taken up by the huge fire-place, that measured ten feet across and seven feet from the stone mantle-shelf to the floor. In its centre, with room on each side in the chimney-corners for ...
— The Christmas Kalends of Provence - And Some Other Provencal Festivals • Thomas A. Janvier
... funeral, our house was broken into, and almost everything we had was stolen. We had laid in meat and lard for the year, and not a pound was left. All the flour, meal, sugar, coffee, preserves, jams, jellies, and everything else, was taken. Not a pound of anything to eat was left on the place. All the best cupboard ware, and part of the ...
— Autobiography of Frank G. Allen, Minister of the Gospel - and Selections from his Writings • Frank G. Allen
... he was seized with a quite unusual sense of fear and anxiety. He felt that he had made a mistake; that he had lost his way; that something was driving him to another place. He went into the kitchen. Philippina was cooking potato noodles in lard; they ...
— The Goose Man • Jacob Wassermann
... third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water q: s: to make a paste, roll in the residue of shortning in ...
— American Cookery - The Art of Dressing Viands, Fish, Poultry, and Vegetables • Amelia Simmons
... will be duly executed," etc. At first I thought of declining the present; but Richard knew my blind side when he pitched upon brawn. 'Tis of all my hobbies the supreme in the eating way. He might have sent sops from the pan, skimmings, crumpets, chips, hog's lard, the tender brown judiciously scalped from a fillet of veal (dexterously replaced by a salamander), the tops of asparagus, fugitive livers, runaway gizzards of fowls, the eyes of martyred pigs, tender effusions of laxative woodcocks, the red spawn of lobsters, leverets' ears, and such pretty filchings ...
— The Best Letters of Charles Lamb • Charles Lamb
... farmer Bloomingdale way, thinking it was going to be good and cold by this time. And Grace has got up at four o'clock every morning for a week and stayed up till midnight, trying to get that pig out of sight. She's rendered lard and made sausage and salted and smoked meat till every crock is full. Yesterday she was making head cheese, sick to her stomach and crying because there were still the four feet to cook up, and she said she didn't know how to cook them and that each one looked ...
— Green Valley • Katharine Reynolds
... little garden That I'm cultivating lard in, As the things I eat are rather tough and dry; For I live on toasted lizards, Prickly pears, and parrot gizzards, And I'm really very ...
— Davy and The Goblin - What Followed Reading 'Alice's Adventures in Wonderland' • Charles E. Carryl
... concealment of a piece of metal or a stone in a loaf of bread or in a lump of butter, a bullet in a musk baa or in a piece of opium, it has developed into the use of aniline dyes, of antiseptic chemicals, of synthetic sweetening agents in foods, the manufacture of butter from cocoa-nuts, of lard from cotton-seed and of pepper from olive stones. Its growth and development has necessitated the employment of multitudes of scientific officers charged with its detection and the passing of numerous laws ...
— Project Gutenberg Encyclopedia
... and flee for refuge to that shrine of every American who knows his Mark Twain—the joint grave [Footnote: Being French, and therefore economical, those two are, as it were, splitting one tomb between them.] of Hell Loisy and Abie Lard [Footnote: Popular tourist pronunciation.] and lo, in the very shadow of it there lurks a blood brother to the first pest! I defy you to get out of that cemetery without buying something of no value from one or the other, or both of ...
— Europe Revised • Irvin S. Cobb
... to the rations distribution, and had managed, thanks to personal relations with the cook (who was a conscientious objector to fractional divisions), to secure the potatoes and meat that formed the rations for all the fifteen men of the squad. He had bought some lard—a little lump for fourteen sous—and some one was frying. He had also acquired some green peas in tins, four tins. Mesnil Andre's tin of veal in jelly ...
— Under Fire - The Story of a Squad • Henri Barbusse
... persecution. "This accursed race," he says, speaking of the Israelites, "were either unwilling to bring their children to be baptized, or, if they did, they washed away the stain on returning home. They dressed their stews and other dishes with oil, instead of lard; abstained from pork; kept the passover; ate meat in lent; and sent oil to replenish the lamps of their synagogues; with many other abominable ceremonies of their religion. They entertained no respect for monastic life, and frequently profaned the sanctity of religious houses by the violation or ...
— History of the Reign of Ferdinand and Isabella V1 • William H. Prescott
... a pan of biscuits will be described. To make a dozen biscuits, or enough for three hungry boys, take a pint and a half of flour, a teaspoon and a half of baking powder, half a heaping teaspoonful of salt, the equivalent of a heaping tablespoonful of shortening, which may be bought by the can, (lard or drippings will do equally as well) and about half a pint of cold water. Stir the baking powder into the flour, then the salt. Then rub the shortening thoroughly into the flour, till not a bit of it remains in lumps or on ...
— The Ranger Boys and the Border Smugglers • Claude A. Labelle
... sticks, mash the lumps of flour, put all with some water into our drawer, mix our pudding and put it into a bag and boil it with a tally tied to it with the number of our mess. This was a day's allowance. We, for some time, drew a half pint of rum for each man. One day Captain Lard (Laird) who commanded the ship Jersey, came on board. As soon as he was on the main deck of the ship he cried out for the boatswain. The boatswain arrived and in a very quick motion, took off his hat. There being on deck two half hogshead tubs where ...
— American Prisoners of the Revolution • Danske Dandridge
... distinct idea of their meaning. At dawn you are awakened by the shrill and desponding cry of the Carbonero, the coalmen, "Carbn, Seor?" which, as he pronounces it, sounds like "Carbosiu?" Then the grease-man takes up the song, "Mantequilla! lard! lard! at one real and a half." "Salt beef! good salt beef!" ("Cecina buena!") interrupts the butcher in a hoarse voice. "Hay cebo-o-o-o-o-o?" This is the prolonged and melancholy note of the woman who buys kitchen- stuff, and stops before the door. Then passes by the cambista, ...
— Life in Mexico • Frances Calderon de la Barca
... he would bring me a clerk when he returned, buttoned his coat and plunged into the tossing throng. It proved that he was right: some one had gone down; a prince had fallen in Israel; the corner in lard had proved fatal to the mighty; and the clerk who was brought back to keep my books, spare me all work, and get all my share of the education, at a thousand dollars a month, college paper (ten dollars, United States currency) was no other than the prominent Billson whom I could do no better than ...
— The Wrecker • Robert Louis Stevenson and Lloyd Osbourne
... usually employed for embedding purposes. Melt it, and add a little lard to soften it; the addition of a little clove oil ...
— Scientific American Supplement, No. 492, June 6, 1885 • Various
... healthful, to one in whose dishes it is generally blended in some one or more of its forms, must we not expect that a still further progress in the same course will render the same kind of diet still more indispensable? If flesh, fish, fowl, butter, cheese, eggs, lard, etc., are much more necessary to us now, than they were a thousand years ago, will they not be still more necessary a thousand ...
— Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages • William Andrus Alcott
... over, for on reaching Cape Roberts they suddenly sighted the depot left by Taylor in the previous year. They searched round, like dogs, scratching in the drifts, and found—a whole case of biscuits: and there were butter and raisins and lard. Day and night merged into one long lingering feast, and when they started on again their mouths were sore[30] with eating biscuits. More, there is little doubt that the change of diet saved Browning's life. As they moved down the coast they found another depot, and yet another. They ...
— The Worst Journey in the World, Volumes 1 and 2 - Antarctic 1910-1913 • Apsley Cherry-Garrard
... about two miles, we saw the smoke rise from our old camp. The Mormons, after taking what goods they wanted and could carry off, had set fire to the wagons, many of which were loaded with bacon, lard, hard-tack, and other provisions, which made a very hot, fierce fire, and the smoke to roll up in dense clouds. Some of the wagons were loaded with ammunition, and it was not long before loud reports followed in rapid succession. We waited and witnessed the burning of the train, ...
— The Great Salt Lake Trail • Colonel Henry Inman
... gallons of fluid. They are set a little inclining, and in a range, over a line of furnaces, each one having its own fire. Before putting in the sago to be dried, a cloth, which contains a small quantity of hog's-lard, or some oily substance, is hastily passed into the qually, and the sago is equally quickly put into it, and a Chinese laborer who attends it, commences stirring it with a pallit, and thus continues his labor during the few minutes necessary to expel the moisture contained in the ...
— The Commercial Products of the Vegetable Kingdom • P. L. Simmonds
... me. Then in the morning when I looked into the glass I didn't know myself from Adam. I had a black eye that some bug or other had given me—I dare say he also had a nice long name. I had a lump on my brow as large as a Spanish onion, and my nose was swollen and as big as a bladder of lard. From top to toe I was covered with hard knots, as if I'd been to Donnybrook Fair, and what with aching and itching it would have been a comfort to me to have jumped out ...
— Our Home in the Silver West - A Story of Struggle and Adventure • Gordon Stables
... the three articles needed generally in the body are as follows: for fat and heat-making—butter, lard, sugar, and molasses; for muscle-making—lean meat, cheese, peas, beans, and lean fishes; for brain and nerves—shell-fish, lean meats, peas, beans, and very active birds and fishes who live chiefly on food in which phosphorus abounds. In a meat diet, the ...
— The American Woman's Home • Catherine E. Beecher and Harriet Beecher Stowe
... this check had been amply compensated by the surrender of the fortresses of Val di Lamane and Faenza, by the capture of Farlimpopoli, and the surrender of Rimini, which Pandolfo Malatesta, its lard, exchanged for the seigniory of Cittadella, in the State of Padua, and far the rank ...
— The Borgias - Celebrated Crimes • Alexandre Dumas, Pere
... may pass under as well as over and against it. With proper care the lead will run into one button, instead of scattering over the charcoal, and this is the reason why the cavity above mentioned is necessary. A common star candle or a lard oil lamp furnishes the best flame for use of the blow pipe; a coal oil lamp should ...
— Scientific American, Volume XXIV., No. 12, March 18, 1871 • Various
... Jack Hall, that fell into a pot of water they were after boiling potatoes in, and had the skin scalded off him, and that Dr. Lynch could do nothing for, he cured. He boiled down herbs with a bit of lard, and after that was rubbed in three ...
— Poets and Dreamers - Studies and translations from the Irish • Lady Augusta Gregory and Others
... corn-meal mush the day before you need it, and when it has cooked half an hour put it in a bread-tin and smooth it over; stand away overnight to harden. In the morning turn it out and slice it in pieces half an inch thick. Put two tablespoons of lard or nice drippings in the frying-pan, and make it very hot. Dip each piece of mush into a pan of flour, and shake off all except a coating of this. Put the pieces, a few at a time, into the hot fat, and cook till they are brown; have ready a heavy brown paper on ...
— A Little Cook Book for a Little Girl • Caroline French Benton
... the evil course he has since pursued. In those times, it is said, the corpse was kept in the dwelling seven days; and, as the body decomposed, the liquid which came from it was caught in dishes, and was placed in the grave. On the occasion referred to, he was handed a cup of the "lard" to drink. He immediately acquired a great liking for this disgusting dish, and frequently even devoured the body as well. Since he fears iron, it is possible to drive him away by using metal weapons. It is also necessary to guard the grave against him and ...
— The Tinguian - Social, Religious, and Economic Life of a Philippine Tribe • Fay-Cooper Cole
... sort of universal mumps. He never looks except when he looks cautiously out of the corner of his eye; he walks on his tiptoes; he talks in whispers; he simply oozes mystery. Fat head?—why, Lige Stone wears his hat on a can of lard!" ...
— Counsel for the Defense • Leroy Scott
... pulp made with water and covered for an hour with paper or other impervious envelope, or water hotter than the hand can bear, or cupping, may be resorted to as a counterirritant. In cupping, shave the loins, smear them with lard, then take a narrow-mouthed glass, expand the air within by smearing its interior with a few drops of alcohol, setting it on fire and instantly pressing the mouth of the vessel to the oiled portion of the skin. ...
— Special Report on Diseases of Cattle • U.S. Department of Agriculture
... region was much heartier than any to which I had been accustomed. "Pork and pone" were the staples, the latter being a rather coarse cake with little or no seasoning, baked from cornmeal. This was varied by a compound called "shortcake," a mixture of flour and lard, rapidly baked in a pan, and eaten hot. Though not distasteful, I thought it as villainous a compound as a civilized man would put ...
— The Reminiscences of an Astronomer • Simon Newcomb
... taking our personal equipment, a week's provision of sledging food, and butter, oatmeal, flour, lard, ...
— Scott's Last Expedition Volume I • Captain R. F. Scott
... the company and went round to the buildings at the back of the house. Approving here, reproaching there, she walked leisurely through the various rooms where the Indians were making lard, shoes, flour, candles. She was in the chocolate manufactory when ...
— The Splendid Idle Forties - Stories of Old California • Gertrude Atherton
... Root of White Helebore, made up into an Ointment with Hogs Lard, or a strong Decoction of it in Water, rubbed on the Parts, will often cure the Itch; but it is a sharp Medicine, and generally smarts, and sometimes inflames the Parts on which it is rubbed; and therefore it is not so ...
— An Account of the Diseases which were most frequent in the British military hospitals in Germany • Donald Monro
... Canadian servants huddled into a corner of the kitchen trembling with fear. Our prying eyes soon discovered a trap door leading into the cellar. The men entered it; firken after firken of butter,—lard, tallow, beef, pork, fish and salt, all became a prey. While the men were rummaging below the lieutenant descended to cause more despatch. My duty was to remain at the end of the trap door with my back to the wall, and rifle cocked ...
— Picturesque Quebec • James MacPherson Le Moine
... flour in an ordinary sieve I hasten the process and avoid the disagreeable necessity of keeping my hands in the flour by taking the top from a small tin lard can and placing it on top of the flour with its sharp edges down. When the sieve is shaken, the can top will round up the flour and press it through quickly. —Contributed by ...
— The Boy Mechanic: Volume 1 - 700 Things For Boys To Do • Popular Mechanics
... stained part over a bowl, and pour on boiling water till they disappear. Ink can be taken out if the spot is washed while fresh, in cold water, or milk and water; and a little salt will help in taking out wine-stains. Machine-oil must have a little lard or butter rubbed on the spot, which is then to be washed in warm suds. Never rub soap directly on any stain, as it sets it. For iron-rust, spread the garment in the sun, and cover the spot with salt; then squeeze on lemon-juice enough to wet it. This is much safer and quite as sure as the acids ...
— The Easiest Way in Housekeeping and Cooking - Adapted to Domestic Use or Study in Classes • Helen Campbell
... Litchfield and twenty other churches and mansions decorate the view. Mr. Anson has bought an estate close by, whence my lord used to cast many a wishful eye, though without the least pretensions even to a bit of lard. ...
— The Letters of Horace Walpole Volume 3 • Horace Walpole
... easily reached and put back. You would scarcely think such operations held any interest, even for the hungry, when there seemed to be nothing to cook. A few sticks blazing tamely in the dust, a frying-pan, half a tin bucket of lard, some water, and barren plates and knives and forks, and three silent men attending to them—that was all. But the travellers came to see. These waifs drew near us, and stood, a sad, lone, shifting fringe of audience; four to begin with; and then two wandered away; and presently ...
— The Virginian - A Horseman Of The Plains • Owen Wister
... good fellow, and the clergymen who went to Albany to get him pardoned were engaged in a holy calling, and their congregations had better hold fast of them lest they go up like Elijah. But if the editor had a supper at eleven, o'clock at night of scallops fried in poor lard, and a little too much bourbon, the next day he is headachy, and says Foster, the scalawag, ought to be hung, or beaten to death with his own car-hook, and the ministers who went to Albany to get him pardoned might better have been taking tea with some of the old ladies. I have been ...
— Around The Tea-Table • T. De Witt Talmage
... frequently taken with bird-lime, which is one of the most eligible modes in frost or snow, when all sorts of small birds assemble in flocks, and which may be used in various ways. Put the bird-lime into an earthen dish, with the addition of one ounce of fresh lard to every quarter-pound of bird-lime, and melt the whole gently over the fire. Take a quantity of wheat ears, with a foot of the straw attached to thorn, and, having warmed the lime, that it may spread the thinner, lime about six inches ...
— Practical Taxidermy • Montagu Browne
... nothing could have confined it; their shoes, as far as the dust would allow me to see, were of the same material. They seemed good-natured and inoffensive, but are not free from the vice of drunkenness; they consume quantities of tea prepared with rancid lard. ...
— A Journey to Katmandu • Laurence Oliphant
... ye've to take a little flour," he said, "that's for the osseous structure, so to speak. Ye've to add a little grease of some sort, lard or butter, an' we've nayther; the bacon fat'll do, methinks. Of course, there's the bakin' powder. Fer I've always noticed that when ye take flour ye take also bakin' powder. Salt? No, I'm sure there's no salt goes in at all; that's against reason, an' ye'll notice that ...
— The Girl at the Halfway House • Emerson Hough
... the office a while, and then by water to my Lady Montagu's, at Westminster, and there visited my Lard Hinchingbroke, newly come from Hinchingbroke, and find him a mighty sober gentleman, to my great content. Thence to Sir Ph. Warwicke and my Lord Treasurer's, but failed in my business; so home and in Fenchurch-streete ...
— Diary of Samuel Pepys, Complete • Samuel Pepys
... did not need Aunt Janet's curt announcement, or Uncle Blair's reluctant shake of the head, to tell us that there was no chance of our pet recovering this time. We felt that nothing could be done. Lard and sulphur on his paws would be of no use, nor would any visit to Peg Bowen avail. We stood around in mournful silence; the Story Girl sat down on the step and took poor Paddy upon ...
— The Golden Road • Lucy Maud Montgomery
... a hot crust of lard or dripping, roll it out warm, cover it with apples pared and sliced, and a little lemon peel and moist sugar. Wet the edges of the crust, close it up well, make a few holes in the top, and bake it in a moderate oven. Gooseberries may be done in ...
— The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, • Mary Eaton
... was over the road, clean, but rather ugly, with a large tin, that had once contained lard or Swiss-milk, to wash in. But the bed was good enough, which was ...
— Twilight in Italy • D.H. Lawrence
... druggists. The only thing that saved Susan from all but an occasional cold or sore throat from wet feet was eating little through being unable to accustom herself to the fare that was the best the Brashears could now afford—cheap food in cheap lard, coarse and poisonous sugar, vilely adulterated coffee, doctored meat and vegetables—the food which the poor in their ignorance buy—and for which they in their helplessness pay actually higher prices than do intelligent well-to-do people for ...
— Susan Lenox: Her Fall and Rise • David Graham Phillips
... most lordly, patronizing tone. Macgregor was a very good, earnest fellow, but he should judge him to be lacking in tact or adaptability, fine sensibilities, and that sort of rot. But never mind. Didn't he catch it! Oh, no. My Sally Ann! Boiling lard and blue vitriol, and all in the chief's most sweet-scented lavender style, though all the time I could see the danger lights burning through his port-holes. I tell you I've had my diminished moments, but I don't think I was ever reduced to such a shade as the Park Church chap when the Superintendent ...
— The Prospector - A Tale of the Crow's Nest Pass • Ralph Connor
... more—leaf-lard," declared the trainer with vulgarity. He lumbered into the cook-house, radiating heat waves, puffing like a traction-engine, while his companion staggered to the gymnasium, and sank into a chair. A moment later he appeared with two bottles of beer, ...
— Going Some • Rex Beach
... and put it under a weighted plate to extract the bitter juices. Then fry the slices delicately in lard. Make a ragout of chickens' hearts and livers as follows: Put two tablespoons of butter into a saucepan, fry the hearts and livers, and when cooked add two tablespoons of tomato paste, thinned with hot water (or a corresponding ...
— Simple Italian Cookery • Antonia Isola
... said the honest friend who brought it, "sent you a' crock of her own lard. When, you're makin' colcanon, sir, or sthilk,* in the college, if you slip in a lamp of this, it'll save you the price of bufther. The grace 'ill be useful to you, whether or not; an' they say there's a scarcity ...
— Going To Maynooth - Traits And Stories Of The Irish Peasantry, The Works of - William Carleton, Volume Three • William Carleton
... cut in halves. Make a plain bread dressing; open the fish, rub the inside lightly with salt and soft butter; lay a thick layer of tomatoes in, then a layer of the bread dressing, alternating them until the fish is well stuffed; then bind with a tape. Lard the fish with strips of salt pork. Lay in a baking-pan, add one cupful of hot water [Page 49] and one tablespoonful of butter, and bake, basting often. In fifteen minutes take the pan out of the oven and spread the fish with a layer of thinly sliced tomatoes, seasoned with a sprinkling of salt, ...
— How to Cook Fish • Olive Green
... dropped from exhaustion. The children who continued to hold their own were flogged and, under the guise of gymnastic exercises, subjected to all kinds of tortures. Those that refused to eat pork or the customary cabbage soup prepared with lard were beaten and left to starve. Others were fed on salted fish and then forbidden to drink, until the little ones, tormented by thirst, agreed to ...
— History of the Jews in Russia and Poland. Volume II • S.M. Dubnow
... that had fallen to Saloo's arrows were sufficient to serve them for a few days, and with the fine supply of lard obtained from the carcass of the pig, they could be cooked in the ...
— The Castaways • Captain Mayne Reid
... and pepper. The country furnishes beef, pork, and fowl all locally matured; home-cured ham and bacon; every known variety of hardy and tender vegetables; home-made butter; bread made from flour grown and ground on the premises; pies whose four constituents—flour, lard, butter and fruit—are products of the country; home-made cheese; wild honey; home-made wines; splendid fish caught from the Peace, and a bewildering variety of wild game—moose, caribou, venison, grouse, brant, wild geese, canvas-backs, and mallards. Wild berries furnish jams and conserves ...
— The New North • Agnes Deans Cameron
... of get used to that acetic acid stuff after a while; and, since I'm announced by a reg'lar name now—"Meestir Beel-lard" is Helma's best stab at Ballard—and Auntie knowin' that I got a perfectly good uncle behind me, besides bein' a private sec. myself, why, she don't mean more'n ...
— Wilt Thou Torchy • Sewell Ford
... if she's sot on going, I'll do my best to help get her off," says Aunt Kesiah, and she goes right to putting lard in a kettle, and while it was a heating, rolled out a lot of doughnuts, which article of food she excels in. For two whole days that good soul devoted herself to making crullers, doughnuts, and turnover pies, as if she thought ...
— Phemie Frost's Experiences • Ann S. Stephens
... suggest, in the case, I would not think a great deal about it. But, the fact is, there is no telling the cups of sugar, pans of flour, pounds of butter, and little matters of salt, pepper, vinegar, mustard, ginger, spices, eggs, lard, meal, and the dear knows what all, that go out monthly, but never come back again. I verily believe we suffer through Mrs. Jordon's habit of borrowing not less than fifty or sixty dollars a year. Little things ...
— Trials and Confessions of a Housekeeper • T. S. Arthur
... vine in the plum-orchard a gourd of huge dimensions, such as in that day were used by frugal housewives for the keeping of lard for family use. It would hold in its capacious cavity at least half a bushel. This was cut one-third of its circumference for a mouth, and this was garnished with teeth from the quills of a venerable gander, an especial pet of my mother. The eyes were in proportion, ...
— The Memories of Fifty Years • William H. Sparks
... lived the Basolo-man, under a tall barayung-tree. His little house was full of venison and pig-meat and lard, and he kept a dog to hunt pigs and deer. Although his hut looked small and poor, the Basolo possessed treasures of brass and beads and fine textiles. He had a kabir, [102] from which darted forked lightning; and in the ...
— Philippine Folk-Tales • Clara Kern Bayliss, Berton L. Maxfield, W. H. Millington,
... with guns and harpoons and accompanied by all their Greenland dogs landed on the ice bank, and surrounded the sleeping monsters at the mouth of their holes. They killed them by firing a ball into their ears, then they cut them up, and placed the lard with which they were filled in their sleighs, and the dogs drew it to the "Alaska." Their hunting was so easy and so productive, that in eight days they had all the lard that they could carry. The "Alaska," still towed by the floating island, was now in ...
— The Waif of the "Cynthia" • Andre Laurie and Jules Verne
... turned upon his back a corpse. While the two headsmen were engaged in making fast cords to his flukes, and in other ways getting the mass in readiness for towing, some conversation ensued between them. I wonder what the old man wants with this lump of foul lard, said Stubb, not without some disgust at the thought of having to do with so ignoble a leviathan. Wants with it? said Flask, coiling some spare line in the boat's bow, did you never hear that the ship which but once has a Sperm Whale's head ...
— Moby-Dick • Melville
... continual; knees and legs, 465 Feet, hands, and eyes of those who fought to guard The valiant friend of swift AEacides Sweat gather'd foul and dust. As when a man A huge ox-hide drunken with slippery lard Gives to be stretch'd, his servants all around 470 Disposed, just intervals between, the task Ply strenuous, and while many straining hard Extend it equal on all sides, it sweats The moisture out, and drinks ...
— The Iliad of Homer - Translated into English Blank Verse • Homer
... throughout the day, toiled and struggled at football; the nobles and gentry had fought cocks, and hearkened to the wanton music of the minstrel; while the citizens had gorged themselves upon pancakes fried in lard, and brose, or brewis—the fat broth, that is, in which salted beef had been boiled, poured upon highly toasted oatmeal, a dish which even now is not ungrateful to simple, old fashioned Scottish palates. These ...
— The Fair Maid of Perth • Sir Walter Scott
... the days when we was childer together. Purty as them china figures you might buy off Cheap Jack, an' just so tender. She'd come up to dinky gals no bigger 'n herself an' pull out her li'l handkercher an' ax 'em to be so kind as to blaw her nose for her! Now Will's gone, Lard knaws wheer ...
— Children of the Mist • Eden Phillpotts
... fleshy Capons, not too fat; when you have draw'd and trussed them, lay them upon a Chafing-dish of Charcoal to singe them, turning them on all sides, till the hair and down be clean singed off. Then take three pounds of good Lard, and cut it into larding pieces, about the thickness of a two-peny cord, and Lard it well, but first season your bits of Lard, with half an Ounce of Pepper, and a handful of Salt, then bind each of them well over with Pack-thread, ...
— The Closet of Sir Kenelm Digby Knight Opened • Kenelm Digby
... point. In ten minutes she was seated; a table with flour, rolling-pin, ginger, and lard on one side, a dresser with eggs, pork, and beans and various cooking utensils on the other, near her an oven heating, and beside her ...
— The Life of Harriet Beecher Stowe • Charles Edward Stowe
... poor Jud. "That's my harness soap. I don't see how your town gets along with all four of you the year around. Well, you can just help me bail out this water—that's flat. Wring out that pesky wash and spread it on the grass to dry. Then each of you take one of those lard pails, and ...
— Four Little Blossoms at Brookside Farm • Mabel C. Hawley
... be unravelled before the innumerable strata which form these smoking hillocks will ever be made known. The pork pies which you see in these windows contain no such effeminate morsels as lean meat, but have the appearance of good substantial bladders of lard shoved into a strong crust, and "done brown" in ...
— Dickens' London • Francis Miltoun
... Flat Creek district was bound to spend two weeks in that comfortable place, sleeping in a preoccupied bed, in the "furdest corner," with insufficient cover, under an insufficient roof, and eating floating islands of salt pork fished out of oceans of hot lard. Ralph was not slow to accept the relief offered by the hospitable justice of the peace, whose principal business seemed to be the adjustment of the pieces of which he was composed. And as Shocky traveled the same ...
— The Hoosier Schoolmaster - A Story of Backwoods Life in Indiana • Edward Eggleston
... for he shouldn't have him!" But as Maurice, on the little porch, said good-by, she really wondered at his queerness in not taking to Jacky, who, grimy and handsome, was sitting on the ground, spooning earth into an empty lard pail. ...
— The Vehement Flame • Margaret Wade Campbell Deland
... were having special kinds of exercises—climbing up walls, digging trenches, making roads, shooting at targets. It rained every other day, and the ground was a morass, but no one paid the least attention to that; the men came in plastered with mud, and steaming like lard-vats. They seemed to enjoy it; nothing ever interfered with their bantering ...
— Jimmie Higgins • Upton Sinclair
... ours at his age. I wear my hair short, and think no more of its existence except to wash and brush it; but this Dick parts his in the middle, and sleeks the long locks back, keeping them smooth as a surface of yellowish satin, with bear's grease or lard, or some appalling, perfumed compound. His look is a mixture of laziness and impudence, and half his sentences he ends up with "What?" or even "What-what?" His way with women is slightly condescending, and takes their approval for granted. There's no youthful ...
— Set in Silver • Charles Norris Williamson and Alice Muriel Williamson
... knoll, his tiny nose swaying in the air, and four short legs kicking the dust into clouds, skurried a small pig, coated from head to tail with lard. Deftly he slipped for his life through many youthful hands stretched out to grasp him, and time and again he wriggled from under a small boy crouched to stop his progress. He passed the danger-mark, and in the new stretch of ground, where the ...
— From the Valley of the Missing • Grace Miller White
... large cities iv th' west, includin' Chatahooga where wan iv th' gr-reat battles iv th' rivolution was fought between Gin'ral Sigel an' Gin'ral Zollycoffer. I ixpict to larn a good deal about th' steel, pork, corn, lard an' lithrachoor iv th' counthry befure I rayturn. But this buttherfly existence is killin' me. It is far too gay. I suppose whin I was younger, I wud've injyed it, but me time f'r socyal fistivities has passed an' I long f'r th' quiet iv home ...
— Observations by Mr. Dooley • Finley Peter Dunne
... talk over with you," explained Joe, and they finally went into a little restaurant on Third Avenue. The stuffy little place, warm and damp with the excluded rain, and odorous with sizzling lard and steaming coffee and boiling cabbage, was crowded with people, but Joe and Marty took a little table to themselves in the darkest corner. They sat against the dirty rear wall, whose white paint was finger-marked, fly-specked, and food-spotted, and in which a shelf-aperture ...
— The Nine-Tenths • James Oppenheim
... poor; although we have No roofs of cedar, nor our brave Baiae, nor keep Account of such a flock of sheep, Nor bullocks fed To lard the shambles; barbles bred To kiss our hands; nor do we wish For ...
— The Disowned, Complete • Edward Bulwer-Lytton
... red curtain from the cupboard, found an emptied lard-pail, half filled it with water and placed it on an oil-stove that stood in the center of the room. He looked questioningly about the four walls, discovered a cleverly contrived tool-box beneath the cupboard shelves sorted out a pair ...
— The Best Short Stories of 1920 - and the Yearbook of the American Short Story • Various
... now for the kind of fat you are to use. There are four kinds of fat used in frying—dripping, oil, butter, and lard. Of these, dripping is the best and ...
— Little Folks (Septemeber 1884) - A Magazine for the Young • Various
... where it was flattened, and a hole pierced for the line to be fastened to. At the lower end—the but—end, as I would say there was a hollow scooped out, and filled with grease, so that when the lead was cast, the quality of the soil, sand, or shells, or mud, that came up adhering to this lard, indicated, along with the depth of water, our situation in the North Sea; and by this, indeed, we guided our course, in the absence of all opportunity of ascertaining our position by observations of ...
— Tom Cringle's Log • Michael Scott
... orders by the gross. I waited upon inspiration. To-day the sculptor waits upon custom, and an artist will make a bust of anybody in any material desired as long as he is sure of getting his pay afterwards. I saw a life-size statue of the inventor of a new kind of lard the other day, and what do you suppose the material was? Gold? Not by a great deal. Ivory? Marble, even? Not a bit of it. He was done in lard, sir. I have seen a woman's head done in butter, too, and it makes me distinctly ...
— A House-Boat on the Styx • John Kendrick Bangs
... made Of dulness, and desire no foreign aid; That they to future ages may be known, Not copies drawn, but issue of thy own. Nay, let thy men of wit, too, be the same, All full of thee, and diff'ring but in name. But let no alien Sedley interpose, To lard with wit thy hungry Epsom prose. And when false flowers of rhet'ric thou wouldst cull, Trust Nature; do not labour to be dull; But, write thy best, and top; and, in each line, Sir Formal's oratory will be thine: Sir Formal, though unsought, attends thy quill, And does thy northern ...
— Blackwood's Edinburgh Magazine, Volume 58, Number 358, August 1845 • Various
... either beef or veal, put it into a jar, and set it in a stew-pan of water to boil, putting in a sprig of rosemary, or a little orange flower water while melting, this is a very useful preparation and will be found, if adopted in English kitchens, to answer the purpose of lard and is far more delicate and wholesome: it should be well beaten till quite ...
— The Jewish Manual • Judith Cohen Montefiore
... in left, but not in came. My second is in fire, but not in flame. My third is in flour, but not in lard. My fourth is in soft, but not in hard. My fifth is in blue, but not in pink. My sixth is in water, but not in ink. My seventh is in wren, but not in bird. My whole is a game of which you ...
— Harper's Young People, March 30, 1880 - An Illustrated Weekly • Various
... she's goin' to; so show me where the things is." She rolled up her sleeves. "Now you git me that big yellow bowl, and give me the lard. I'm goin' to make doughnuts—fried cakes I used to call 'em, tho' it's more stylish to say doughnuts these days. I don't like them that's bought in the store with sugar sprinkled on top; sugar don't belong on fried cakes. It takes away their ...
— Drusilla with a Million • Elizabeth Cooper
... "just lays over all the other pigs on the Atlantic Slope. Take him any way you please, he's the most gorgeous pig anywheres around. Fat! Why, he's all fat! There's no lean in him. He ain't anything but a solid mass of lard. Put that pig near a fire, and in twenty minutes his naked skeleton'd be standing there in a puddle of grease. That's a positive fact. Now, you just feel ...
— Elbow-Room - A Novel Without a Plot • Charles Heber Clark (AKA Max Adeler)
... down the street without thought in my head. At a place in Haegdehaugen I halted outside a provision shop where some food was displayed in the window. A cat lay there and slept beside a round French roll. There was a basin of lard and several basins of meal in the background. I stood a while and gazed at these eatables; but as I had no money wherewith to buy, I turned quickly away and continued my tramp. I went very slowly, passed by Majorstuen, went on, always on—it seemed to ...
— Hunger • Knut Hamsun
... this important business. From the tail of the chuck wagon he took a tin cup and a tin plate. He helped himself to coffee, soda biscuits, and a strip of steak just forked from a large kettle of boiling lard. Presently more coffee, more biscuits, and more steak went the way of the first helping. The hard-riding life of the ...
— Gunsight Pass - How Oil Came to the Cattle Country and Brought a New West • William MacLeod Raine
... of thretty yearis. For not long after, to witt in the year of God 1508,[41] the said Bischop Blackcater departed this lief, going in his superstitious devotioun to Hierusalem; unto whome succeided Mr. James Beatoun, sone to the Lard of Balfour, in Fyfe, who was moir cairfull for the world then he was to preach Christ, or yitt to advance any religioun, but for the fassioun only; and as he soght the warld, it fled him nott,[42] it was weill knowin that at onis he was Archbischop of Sanctandrosse, Abbot of Dumfermeling, ...
— The Works of John Knox, Vol. 1 (of 6) • John Knox
... more palatable baked or fried. Wash the caps and remove the pores. Dip the caps in beaten egg, then in bread crumbs, and fry them in smoking hot fat; oil is preferable to butter; even suet would make a drier fry than butter or lard. Serve at once as you ...
— Studies of American Fungi. Mushrooms, Edible, Poisonous, etc. • George Francis Atkinson
... reminded the boys of their first adventure on Wonder Island. Peculiar animals. The kagu. The fashionable millinery styles. Singular habit of the bird. The benne plant. Its remarkable properties. Lard from trees. The coffee trees. A tree with sandpaper leaves. The indicus. Analyzing soils. How plants digest food. Larvae. The early forms of many animals. Kinds of food in the earth. The bruang. The sun-bear of Malay. The ...
— The Wonder Island Boys: Adventures on Strange Islands • Roger Thompson Finlay
... those horrible meat factories which in the course of the year cut up one million and eighty thousand bullocks and seventeen hundred thousand swine, which enter a train of machinery alive and issue transformed into cans of preserved meat, sausages, lard, and rolled hams. I am reminded of these establishments because the beetle I am about to speak of will show us a compatible celerity ...
— Social Life in the Insect World • J. H. Fabre
... as butter and lard substitutes, consist of deodorised cocoanut oil, and they are excellent for cooking purposes. It is claimed that biscuits, &c., made from them may be kept for a much longer period, without showing any trace of rancidity, than if butter or lard had been used. They are also to be ...
— The Chemistry of Food and Nutrition • A. W. Duncan
... several of the younger hogs and threw their carcases down to the bottom of the gully by the waterfall; for, besides planning out the manufacture of some hams out of the island porkers, they intended utilising the lard for frying their potatoes, in. This, in the event of their finding the pig's flesh too rank after a time, would then afford them an agreeable change of diet to the plain boiled tubers with which hitherto they had had only salt to eat for ...
— Fritz and Eric - The Brother Crusoes • John Conroy Hutcheson
... down a stony hillside, each with a lard-pail full of blueberries. It was a hot August afternoon; a northwest wind, harsh and dry, tore fiercely across the scrub-pines and twinkling birches of the sun-baked pastures. Lizzie Graham held on to her sun-bonnet, and stopped in a scrap of shade under ...
— Life at High Tide - Harper's Novelettes • Various
... subconscious mental photographs of the perils with which their callings are invested and they react involuntarily to them. Buddy had heard of drillers decapitated by flying cables, of human bodies caught within those wire loops and cut in twain as if made of lard, for when a wedged tool resumes its downward plunge it straightens those coils above ground in the twinkling of an eye. Instinct, rather than reason, warned Buddy not to check the blinding revolutions of the bull wheel. Without thought ...
— Flowing Gold • Rex Beach
... so stuck with lard as my Lord Epimonus's speech with laughter, the Archon having much ado to recover himself in such a manner as might enable him ...
— The Commonwealth of Oceana • James Harrington
... as the cord and the eyes have received the proper attention and the mother has been made comfortable, the baby is given its initial bath of oil. This oil may be lard, olive oil, sweet oil, or liquid vaseline. The oil should be warmed and the baby should be well covered with a warm blanket and placed on a table which is covered with a thick pad or pillow. The temperature of the room should be at least ...
— The Mother and Her Child • William S. Sadler
... is principally used in the capture of Wolves and animals considered in the light of vermin. For a wolf or fox, the poison is mixed with lard or tallow and spread on pieces of meat, or a small amount of the powder is inclosed in an incision in the bait. The amount sufficient for a single dose may be easily held on the point of a knife blade, and ...
— Camp Life in the Woods and the Tricks of Trapping and Trap Making • William Hamilton Gibson
... ready to march afoot over the plains; some, mounted on tall horses, ride amain in clouds of dust. All seek out arms; and now they rub their shields smooth and make their spearheads glitter with [627-659]fat lard, and grind their axes on the whetstone: rejoicingly they advance under their standards and hear the trumpet note. Five great cities set up the anvil and sharpen the sword, strong Atina and proud Tibur, Ardea and Crustumeri, and turreted Antemnae. They hollow out head-gear to guard ...
— The Aeneid of Virgil • Virgil
... speak here of poached eggs, we believe. And the Americans, to be fair, are not so totally ignorant of the art of frying. They have lard—much worse than water—in which they cook, or poach, or fry—but the change in the name does not change the taste. So, we let Khalid's stricture on fried eggs and boiled ...
— The Book of Khalid • Ameen Rihani
... in Roumania is to make the cheese in the form of a long thin cylinder, wrapping bark tightly round it in the manufacture. From this slices are cut, bark and all, and served to the guest; this gives the cheese a slight, but not disagreeable, flavour of bark. Of cheese, wool, butter, and lard, considerable quantities are exported annually to Transylvania, Bulgaria, and Turkey.[58] So far as England is concerned, the only other products besides cereals, which we receive, are small quantities of linseed and rapeseed; but Roumania produces millet, which is coming into increased ...
— Roumania Past and Present • James Samuelson
... to create one. Then the fair dames of old had a favourite cosmetic for the hands and face, and one also which was used as an antiseptic, which was largely composed of garlic. Leek ointment, again, made of pounded leeks and hog's lard, was used as a ...
— Storyology - Essays in Folk-Lore, Sea-Lore, and Plant-Lore • Benjamin Taylor
... agility he gave me. He came to me one day beaming with an unusual complacency, and announced that he had made a discovery. He had an absolutely hairless, shining dome of head, and he confided to me the fact that the boys in Rotherham seventeen years ago had nicknamed him "bladder o' lard." "I could never make out what they meant by it," he said, "until this morning I was standing in front of my looking-glass shaving, and it came to me at a run—they gave me that nickname ...
— Recollections • David Christie Murray
... starve? Yesterday beef was sold for 40 cts. per pound; to-day it is 60 cts. Lard is $1.00. Butter $2.00. They say the sudden rise is caused by the prisoners of Gen. Bragg, several thousand of whom have arrived here, and they are subsisted from the market. Thus they injure us every way. But, n'importe, say some; if Lincoln's Emancipation be not revoked, but few more ...
— A Rebel War Clerk's Diary at the Confederate States Capital • John Beauchamp Jones |
