Definition of lard

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Lard (n.) To fatten; to enrich.

Lern More About Lard

Babillard :: Babillard (n.) The lesser whitethroat of Europe; -- called also babbling warbler.
Pollard :: Pollard (n.) A hornless animal (cow or sheep).
Witch :: Witch (n.) A cone of paper which is placed in a vessel of lard or other fat, and used as a taper..
Interlarded :: Interlarded (imp. & p. p.) of Interlar.
Adeps :: Adeps (n.) Animal fat; lard.
Saim :: Saim (n.) Lard; grease.
Render :: Render (v. t.) To try out or extract (oil, lard, tallow, etc.) from fatty animal substances; as, to render tallow..
Thickskull :: Thickskull (n.) A dullard, or dull person; a blockhead; a numskull..
Tetrapharmacum :: Tetrapharmacum (n.) A combination of wax, resin, lard, and pitch, composing an ointment..
Lollard :: Lollard (n.) One of a sect of early reformers in Germany.
Chess :: Chess (n.) A species of brome grass (Bromus secalinus) which is a troublesome weed in wheat fields, and is often erroneously regarded as degenerate or changed wheat; it bears a very slight resemblance to oats, and if reaped and ground up with wheat, so as to be used for food, is said to produce narcotic effects; -- called also cheat and Willard's bromus..
Lollardy :: Lollardy (n.) The doctrines or principles of the Lollards.
Faille :: Faille (n.) A soft silk, heavier than a foulard and not glossy..
Bolling :: Bolling (v. t.) A tree from which the branches have been cut; a pollard.
Shorten :: Shorten (a.) To make short or friable, as pastry, with butter, lard, pot liquor, or the like..
Lard :: Lard (v. i.) To grow fat.
Interlard :: Interlard (v. t.) To place lard or bacon amongst; to mix, as fat meat with lean..
Fritter :: Fritter (v. t.) A small quantity of batter, fried in boiling lard or in a frying pan. Fritters are of various kinds, named from the substance inclosed in the batter; as, apple fritters, clam fritters, oyster fritters..
Grease :: Grease (n.) Animal fat, as tallow or lard, especially when in a soft state; oily or unctuous matter of any kind..
Rubble :: Rubble (n.) The whole of the bran of wheat before it is sorted into pollard, bran, etc..
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