"Lard" Quotes from Famous Books
 ... of biscuit remained to them. This was soon expended, and then the process of absolute starvation began. Every nook and cranny of the boat was searched again and again in the hope of something eatable being found, but only a small pot of lard—intended probably to grease the tackling—was discovered. With a dreadful expression in their eyes some of the men glared at it, and there would, no doubt, have been a deadly struggle for it if the mate had not said, "Fetch it here," in a voice ...
— Charlie to the Rescue • R.M. Ballantyne
... one old horse, two pet deer, ten turkeys, an old cow, one old dog, a wife and child, and a little household furniture. On March 1, 1843, the Council of the Twelve wrote to the outlying branches of the church, calling on them "to bring to our President as many loads of wheat, corn, beef, pork, lard, tallow, eggs, poultry, venison, and everything eatable, at your command," in order that he might be relieved of business cares and have time to attend to their spiritual interests. It was characteristic of Smith to find him, at a conference held the following month, lecturing the Twelve on their ...
— The Story of the Mormons: • William Alexander Linn
... of cabinet and pianoforte work in amboyna or burr-walnut it is advisable not to use linseed-oil on the sole of the rubber when polishing, but the best hog's lard; the reason for this is that these veneers being so extremely thin and porous the oil will quickly penetrate through to the groundwork, softening the glue, and causing the veneers to rise in a number ...
— French Polishing and Enamelling - A Practical Work of Instruction • Richard Bitmead
... from the rear, they surprised Stanley and one other peacefully boiling coffee in a lard pail which they must have stolen in the night from the ranch junk heap behind the blacksmith shop. The three peered out at them from a distant ambush, made sure that there were only two men there, and went on to the disputed part of the meadows. There the four ...
— Good Indian • B. M. Bower
... drew out from amongst his clothing a piece of sacking in which was a mass of bacon and some lard, and unslung his huge frying-pan. Rodriguez had entirely forgotten the need of food, but now the memory of it had rushed upon him like a flood over a barrier, as soon as he saw the bacon. And when they had collected enough ...
— Don Rodriguez - Chronicles of Shadow Valley • Edward John Moreton Drax Plunkett, Baron, Dunsany
... stage of grease, the heels may be well cleaned with soft soap and water, and afterwards thoroughly dried, and then treated with a dilution of Goulard's extract—one part to eight parts of water, or one part with six parts of lard oil. In the mildest form of the stage of cracks and ichorous discharge, after cleansing, some drying powder, such as equal quantities of white lead and putty (impure protoxide of zinc), may be applied, or simply the mixture of Goulard's extract with lard oil may be ...
— Prairie Farmer, Vol. 56: No. 3, January 19, 1884. - A Weekly Journal for the Farm, Orchard and Fireside • Various
... of powdered dried beef (containing the important protein, myosin) and 50 per cent. of pure fat in the form of lard. The large content of fat contributes to its high caloric value, so that it is regularly included in sledging diets. Hoosh is a stodgy, porridge-like mixture of pemmican, dried biscuit and water, brought to the boil and served ...
— The Home of the Blizzard • Douglas Mawson
... way to the sitio, we stopped at a kind of public-house or venta; it is like an English huckster's, and contains a little of every thing, cloth and candles, fruit and lard, wine and pimento, which are retailed at no very extravagant profit to the poor; the draught wine is really good, being port of excellent quality, without the quantity of brandy which the English market ...
— Journal of a Voyage to Brazil - And Residence There During Part of the Years 1821, 1822, 1823 • Maria Graham
... 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 had ...
— The Chemistry of Food and Nutrition • A. W. Duncan
... blade or spatula, in order that the flame 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 not ...
— Scientific American, Volume XXIV., No. 12, March 18, 1871 • Various
... of 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 fat supplies carbon for ...
— The American Woman's Home • Catherine E. Beecher and Harriet Beecher Stowe
... 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
... narrowly. This leads me to believe, that though there is plenty of pork at these isles, but little falls to their share. Some of our gentlemen being present when these pigs were killed and dressed, observed the chief to divide the entrails, lard, &c. into ten or twelve equal parts, and serve it out to certain people. Several daily attended the ships, and assisted the butchers, for the sake of the entrails of the hogs we killed. Probably little else falls to the share of the common people. It however must be owned, that they are exceedingly ...
— A General History and Collection of Voyages and Travels, Volume 14 • Robert Kerr
... track. They grunted and lurched against each other in the switch-yards, or thumped past statelily at midnight on their way to provident housekeepers of the prairie towns. It was not a clear way either; for the bacon, the lard, the apples, the butter, and the cheese, in beautiful whitewood barrels, were rolling eastwards toward the steamers before the wheat should descend on them. That is the fifth act of the great Year-Play ...
— Letters of Travel (1892-1913) • Rudyard Kipling
... origin; the smaller islands are generally low, and rest upon foundations of coral. In this group are a number of good harbors; but communication between the islands is difficult because of the strong currents in the channels and the scarcity of anchorages. The exports of the islands consist of lard, cocoanut oil, hogs, horses, goats, and some valuable woods. The soil is fertile, especially of Batan, and many vegetables are produced. Some of the products of the United States can be successfully raised. The chief industry is the raising ...
— The Philippine Islands, 1493-1898—Volume 39 of 55 • Various
... all-day matter, every day, the kitchen with its companion room, the buttery, was divorced from the house. Under this arrangement, the mistress of the household merely directed the preparation of food, the care of the dairy products, the salting of the meat, and the rendering of the lard. ...
— Domestic Life in Virginia in the Seventeenth Century - Jamestown 350th Anniversary Historical Booklet Number 17 • Annie Lash Jester
... one of those "right" whales, which the fishermen of the Northern Ocean seek most particularly? Those cetaceans, which lack the dorsal fin, but whose skin covers a thick stratum of lard, may attain a length of eighty feet, though the average does not exceed sixty, and then a single one of those monsters furnishes as much as a ...
— Dick Sand - A Captain at Fifteen • Jules Verne
... 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 smelt good. ...
— The Goose Man • Jacob Wassermann
... 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 ...
— Four Little Blossoms at Brookside Farm • Mabel C. Hawley
... 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 weary to think that my art should ...
— A House-Boat on the Styx • John Kendrick Bangs
... 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 Tinguian - Social, Religious, and Economic Life of a Philippine Tribe • Fay-Cooper Cole
... 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 ...
— James VI and the Gowrie Mystery • Andrew Lang
... the best of her. After that the deep lard was all over the cook stove. Aunt Tillie throws four cat-fits to the minute, and lets loose on Sadie with all kinds of polite jabs that she can lay her tongue to. Then Doc steps up, puts a manly arm half-way round her belt line, and ...
— Shorty McCabe • Sewell Ford
... upon a scene of desolation, sickening in the extreme,—ruin, waste, wreck everywhere. The house emptied of everything valuable, floors filthy with the prints of muddy feet, the garden ruined, furniture battered and spoiled. Outside, broken barrels, boxes, etc., strewed the earth; lard, sugar, flour, meal were mingled together and with the sandy soil; streams of molasses ran down from broken casks; guns which had belonged to the family were broken and splintered and lay where they ...
— Memories - A Record of Personal Experience and Adventure During Four Years of War • Fannie A. (Mrs.) Beers
... 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 of it ...
— Going To Maynooth - Traits And Stories Of The Irish Peasantry, The Works of - William Carleton, Volume Three • William Carleton
... 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 ...
— Roughing it in the Bush • Susanna Moodie
... 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 ...
— Moby-Dick • Melville
... 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
... supply of eight months provisions for himself, and to hire a vessel and purchase 200,000 pounds of flour, 80,000 pounds of beef, 60,000 pounds of pork, and 70,000 pounds of rice; together with some necessaries for the hospital, such as sugar, sago, hogs lard, vinegar, and dongaree. The expectation of this relief was indeed distant, but yet it was more to be depended upon than that which might be coming from England. A given time was fixed for the return of the Supply; but it was impossible to say ...
— An Account of the English Colony in New South Wales, Vol. 1 • David Collins
... 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 commonly used, as we know a much ...
— An Account of the Diseases which were most frequent in the British military hospitals in Germany • Donald Monro
... Constance glanced about her. "Where's some grease—some lard? Quick!" she called out to ...
— Heart's Desire • Emerson Hough
... food once in a while is not to be condemned, as the grease does not have a chance to "soak in." But when crullers or potatoes or fritters are dropped into warm (not hot) lard, and allowed to remain there until they are oily and soggy to the core, we may with accuracy count on at least fifteen minutes of heartburn to each half-inch ...
— The Secret of a Happy Home (1896) • Marion Harland
... an' gits shaved, comes out, climbs in the buggy, an' drives back to the ho-tel. Then he talks to the cook, comes out an' gits in the buggy, an' drives half-way 'long that side of the square, about two hund'ed feet, to the grocery sto', and orders half a pound of coffee or a pound of lard, or whatever the ho-tel needs for the day, then comes out, climbs in the buggy and drives back. When the mail comes in, if he's expectin' any mail, he drives 'cross the square to the post-office, an' then drives back to the ho-tel. There's other lazy men roun' here, but Lee Dickson takes the ...
— The Colonel's Dream • Charles W. Chesnutt
... however, abandoned neither science nor the education of his young brother, those two occupations of his life. But as time went on, some bitterness had been mingled with these things which were so sweet. In the long run, says Paul Diacre, the best lard turns rancid. Little Jehan Frollo, surnamed (du Moulin) "of the Mill" because of the place where he had been reared, had not grown up in the direction which Claude would have liked to impose upon him. The big brother counted upon a pious, docile, learned, and honorable ...
— Notre-Dame de Paris - The Hunchback of Notre Dame • Victor Hugo
... which he appeared to afford relief. Many were thus dispossessed of their fright in anticipation of the disease, who might, probably, but for his inspiriting influence, have fallen victims to their apprehensions. The remedy he employed was an admixture of maple sugar, charcoal, and lard."[202] ...
— Three Thousand Years of Mental Healing • George Barton Cutten
... in the desire of Alice and Phoebe to read and write. During the day she insisted that they must keep busy about the house; in the evening she refused to allow them to burn candles, and thus the girls often worked with no light except what was afforded by a saucer of lard with a twist of rag stuck into it for a wick. For books they had but the Bible, a Hymn Book, a History of the Jews, Lewis and Clark's Travels, Pope's Essays, Charlotte Temple, a romance, and a mutilated novel, ...
— Journeys Through Bookland - Volume Four • Charles H. Sylvester
... hundred hogs to tend to, two hundred yellings and heifers, and Lawdy knows how many sheep and goats. Us fed dem things and kept 'em fat. When butchering time come, us stewed out the mostest lard and we had enough side-meat to supply the plantation the year round. Our wheat land was fertilized wid load after load of cotton seed. De wheat us raised was de talk of de country side. 'Sides dat, dare was rye, oats and barley, and I ain't said ...
— Slave Narratives: a Folk History of Slavery in the United States From Interviews with Former Slaves • Works Projects Administration
... sing: 'Job, Job, farm in a row; Job, Job, farm in a row'. Sometimes on moonlight nights we had pender pullings and when we got through we had big suppers, always wid good potatoes or pumpkin pies, de best eating ever. We made corn bread wid plenty of milk, eggs and lard, and sometimes wid sweet potatoes, de best corn bread in de world. 'Simmon bread was made wid sifted 'simmon juice cooked ...
— Slave Narratives Vol. XIV. South Carolina, Part 2 • Works Projects Administration
... a mealie grain in water and swallow it at night. It is not poison, see," and taking the cover off a little earthenware pot which he produced he scooped from it with his finger some of the contents, which looked like lard, put it on his tongue and ...
— The Ivory Child • H. Rider Haggard
... 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 ...
— Wilt Thou Torchy • Sewell Ford
... under which the roads labored was a lack of oil. There is very little fatty matter of any kind in the South. The climate and the food plants do not favor the accumulation of adipose tissue by animals, and there is no other source of supply. Lard oil and tallow were very scarce and ...
— Andersonville, complete • John McElroy
... 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 ...
— The Christmas Kalends of Provence - And Some Other Provencal Festivals • Thomas A. Janvier
... Gemmers, Never think you, luckie' said I, that his honour Monkbarns would hae done sic a daft-like thing as to gie grund weel worth fifty shillings an acre, for a mailing that would be dear o'a pund Scots. Na, na,' quo' I, depend upon't the lard's been imposed upon wi that wily do-little deevil, Johnnie Howie.' But Lord haud a care o' us, sirs, how can that be,' quo' she again, when the laird's sae book-learned, there's no the like o' him in the country side, and Johnnie Howie has hardly sense eneugh to ca' the cows ...
— The Antiquary, Complete • Sir Walter Scott
... pay for a goose, it seems an extravagant dish for this family, until you discover that they are still dining on it on Wednesday. Not only has the Hausfrau brought home this costly bird, but she has laid in a whole pound of lard to roast with it, white bread for stuffing, and cabbage for a vegetable. Pudding is not considered necessary after goose, and for supper there is bread and milk for the children, and bread, butter, cheese, and beer for the ...
— Home Life in Germany • Mrs. Alfred Sidgwick
... at the foot; 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
... drying, works well and stands well, and takes a fine polish. Beech is comparatively free from objectionable taste, and finds a place in the manufacture of commodities which come in contact with foodstuffs, such as lard tubs, butter boxes and pails, and the beaters of ice cream freezers; for the latter the persistent hardness of the wood when subjected to attrition and abrasion, while wet gives it peculiar fitness. It is an excellent material for churns. Sugar hogsheads are made of beech, partly because ...
— Seasoning of Wood • Joseph B. Wagner
... 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 ...
— Studies of American Fungi. Mushrooms, Edible, Poisonous, etc. • George Francis Atkinson
... Arthur the king There was many a marvellous cloth (garment); there was many a wrath knight; there were lodgings nobly prepared; there were the inns, built with strength; there were on the fields many thousand tents; there came lard and wheat, and oats without measure; may no man say it in his tale, of the wine and of the ale; there came hay, there came grass; there ...
— Brut • Layamon
... had more sense than that," Dixie burst out with unexpected warmth. "You can go there if you like, but I won't go a step! Huh, I say—I would cut a purty dash, wouldn't I?—setting around amongst chicken-coops, lard-cans, and salt pork for a fool, vain man to look me over and sniff and feel set back because I didn't happen to—to come quite up—shucks! I don't believe any of you men understand women. Huh! but we ...
— Dixie Hart • Will N. Harben
... the famous Vale of Roses which furnishes about half the world's supply of attar-of-roses. The petals of the damask rose are pressed between layers of cloth saturated with lard. The latter absorbs the essential oil, from which it is easily removed. About half a ton of roses are required to make a pound of the attar. Kazanlik, noted also for rugs, is the great market for attar. Galatz ...
— Commercial Geography - A Book for High Schools, Commercial Courses, and Business Colleges • Jacques W. Redway
... "'The Lard is my shepherd,'" says he. "'I shall not want.' Say it twice," says he, as if two doses were more salutary than one, "an' you'll feel better in ...
— The Cruise of the Shining Light • Norman Duncan
... 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 met with Mr. Battersby; says ...
— Diary of Samuel Pepys, Complete • Samuel Pepys
... a 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 ...
— The Memories of Fifty Years • William H. Sparks
... half a cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar; then add one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, melted. Now add one well-beaten egg, and half a ...
— Chocolate and Cocoa Recipes and Home Made Candy Recipes • Miss Parloa
... cookery. The secret of happiness in this world is not to be too particular. I have hit upon the very place to make them thankful by-and-by, when they come to look back upon it—a sweet little hole, half a league away from anybody. All is arranged—a frying-pan, a brown-ware tea-pot, a skin of lard, a cock and a hen, to lay some eggs; a hundredweight of ship biscuits, warranted free from weevil, and a knife and fork. Also a way to the sea, and a net, for them to fish together. Nothing more delightful can be imagined. Under such circumstances, they will settle, in three days, ...
— Mary Anerley • R. D. Blackmore
... to make haste, or there would be no more left. The latter alternative seems little probable, when one sees the quantity of provision laid in by the vendors. Their prayer, however, is heeded by all; and a gay scene enough it is,—especially at night, when the great cups filled with lard are lighted, and the shadows dance on the crowd, and the light flashes on the tinsel-covered festoons that sway with the wind, and illuminates the great booth, while the smoke rises from the great ...
— The Atlantic Monthly, Volume 4, No. 24, Oct. 1859 • Various
... corned, and is a favorite dish with many people. The feet are sometimes sold while fresh, but are more frequently first pickled. The fat taken from the inside of the hog and also all the trimmings are cooked slowly until dissolved. This, when strained and cooled, is termed lard. Many housekeepers buy the leaf or clear fat and try it out themselves. This is the best way, as one is then sure of ...
— Miss Parloa's New Cook Book • Maria Parloa
... the work of the plantation was rounded up and everything got ready for the festival. The corn was all in the cribs; the hog-killing was at an end, the meat salted or cured, the lard tried out, the sausage-meat made. The mince-meat was ready for the Christmas pies, the turkeys were fattened, especially the majestic "old gobbler," whose generous weight was to grace the great dish on the manor-house table. The presents were all ready,—new shoes, ...
— Historical Tales, Vol. 2 (of 15) - The Romance of Reality • Charles Morris
... little fort, the second Christmas, the second long, long weeks and months of the new year. An unspoken horror was staring them all in the face: navigation did not open when expected, and supplies were running low, pitifully low. The smoked and dried meats, the canned things, flour, sealed lard, oatmeal, hard-tack, dried fruits—everything was slowly but inevitably giving out day upon day. Before and behind them stretched hummocks of trailless snow. Not an Indian, not a dog train, not even a wild animal, had set foot in that waste for weeks. In early March the major's ...
— The Moccasin Maker • E. Pauline Johnson
... flatter women because they are weak, if it is so, poets must be weaker still; for Misses R. and K. and Miss G. M'K., with their flattering attentions, and artful compliments, absolutely turned my head. I own they did not lard me over as many a poet does his patron, but they so intoxicated me with their sly insinuations and delicate innuendos of compliment, that if it had not been for a lucky recollection, how much additional weight and lustre your good opinion and friendship must give me in that circle, ...
— The Letters of Robert Burns • Robert Burns
... was attending to his business one cold day in May, 1803, soon after Nelson sailed from Portsmouth, and he stood with his beloved pounds of farm-house butter, bladders of lard, and new-laid eggs, and squares of cream-cheese behind him, with a broad butter-spathe of white wood in his hand, a long goose-pen tucked over his left ear, and the great copper scales hanging handy. So ...
— Springhaven - A Tale of the Great War • R. D. Blackmore
... decomposition. Reaumur varnished them all over, and thus preserved eggs fresh for two years; then carefully removing the varnish, he found that such eggs were still capable of producing chickens. Some employ, with the same intention, lard or other fatty substance for closing the pores, and others simply immerse the egg for an instant in boiling water, by which its albumen is in part coagulated, and the power of exhalation thereby checked. Eggs packed ...
— The Sailor's Word-Book • William Henry Smyth
... cloth sharp and clean to do the best work, also, it seems to act as a lubricant to keep particles of metal from collecting on the cloth and scratching or digging in the surface of the metal. A very light lard oil is equally good for this purpose, but not always easily obtained. A surface polished where oil or kerosene is used does not rust so easily as one polished dry, for the reason that a little ...
— The Boy Mechanic: Volume 1 - 700 Things For Boys To Do • Popular Mechanics
... head of the lard department has died suddenly, and Pierrepont has suggested to the old man that there is a silver lining to ...
— Old Gorgon Graham - More Letters from a Self-Made Merchant to His Son • George Horace Lorimer
... generally the case with birds which are much on the wing; but the young, or squabs, as they are called, are remarkably fat; and as in the places where the birds congregate, they may be obtained without much difficulty, this fat is obtained by melting them, and is used instead of lard. As they nestle in vast multitudes at the same place, their resting-places have many attractions for the birds of prey, which indiscriminately seize upon both the old and the young. The eggs, like ...
— Graham's Magazine Vol XXXII. No. 3. March 1848 • Various
... some yellow Dutch ones that she remembered admiring. But she decided that it was no time to feel pity—or indeed any emotion that would interfere with meal-getting—and continued prospecting for stores. Condensed milk, flour, baking-powder, and a hermetically-sealed pail of lard suggested biscuits, if she hurried; cocoa and tins of bacon and preserved fruit and potatoes offered at least enough food to keep life alive, if Francis would only stay away the half-hour ...
— I've Married Marjorie • Margaret Widdemer
... could not understand the remarks made about its personal appearance, or else in all probability it would have swum away; for the shapeless creature was dubbed "bladder of lard," "skin of oil," "prize pig," and the like, though Steve stuck to the notion of its being like a short india-rubber sack, blown full of wind, so little did head or flippers project from ...
— Steve Young • George Manville Fenn
... great demand for it in Europe and Asia prevents the best quality from being sent abroad, and it is said that even the most wealthy foreigners seldom get it pure. It is a most important article of food, taking the place held by butter and lard with us. Innumerable lamps, too, are kept burning by means of this oil, and so varied are its uses in the East that it was a greater thing than we can understand for the prophet Habakkuk to say, 'Although the labor of the olive shall fail, ...
— Among the Trees at Elmridge • Ella Rodman Church
... keeper passed them at a trot. "Who'm they to combe-bottom for Lard's sake? Master'll be crazy," ...
— Stalky & Co. • Rudyard Kipling
... and I were sworn enemies in our school-girl days, and a baleful gleam still lurked in Sally's eye. Mrs. Whalen bestowed on me a motherly hug that enveloped me in an atmosphere of liquid face-wash, strong perfumery and fried lard. Mrs. Whalen is a ...
— Dawn O'Hara, The Girl Who Laughed • Edna Ferber
... down will be an immense quantity of greasy matter, bits of fat, suet and lard, tallow, strong butter, and all the rancid fat of a great city. For all that we shall have to find use. The best of it will make waggon grease, the rest, after due boiling and straining, will form the nucleus of the raw material which will make our Social Soap a household word ...
— "In Darkest England and The Way Out" • General William Booth
... the spot; and, though without food, the men felt no hunger. On the night of the fourth day he died, and the men buried him as he had directed. On waking in the morning, they saw a sack of Indian corn, a quantity of lard, and some biscuits, miraculously sent to them in accordance with the promise of Marquette, who had told them that they should have food enough for their journey to Michillimackinac. At the same instant, the stream began to rise, and in a few moments encircled the grave of the Jesuit, which formed, ...
— France and England in North America, a Series of Historical Narratives, Part Third • Francis Parkman
... assistant. "I know his kind. Why, if you'd stick a knife into him he wouldn't bleed blood. It'd be straight liquid lard." ...
— Michael, Brother of Jerry • Jack London
... female domestics entered, the first with a large dish of pillaffe, or fowls smothered in rice and onions; the second with a nondescript melange, flesh, fish, and fowl apparently, strongly flavoured with garlic; the third bore a dish of jerked beef, cut into long shreds, and swimming in seba or lard; and the fourth bore a large dish full of that indescribable thing known by those who read Don Quixote, as an olla podrida. The sable handmaidens began to circulate round the table, and every one helped himself to the dish that he most fancied. At length they placed them ...
— Tom Cringle's Log • Michael 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 her husband ...
— The Splendid Idle Forties - Stories of Old California • Gertrude Atherton
... successfully nearly twelve thousand people a distance of about five hundred miles through desert country, and down a river broken in all its course by rapids, landing them far from their enemies in a safe haven at the last. Most commonly the world forgets or never knows its greatest men, while its lard-headed fools, who in their lives perhaps have been the toys of fortune, sleep in their honoured graves, their memory living in the page of history, preserved like grapes in aspic by writers suet-headed as themselves. But though this Hegira was the most ...
— A Vanished Arcadia, • R. B. Cunninghame Graham
... 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 of them ...
— The Exploring Expedition to the Rocky Mountains, Oregon and California • Brevet Col. J.C. Fremont
... should say; hit nearly burnt my han' off, hit tuk all the skin off twixt the fingers; my han' wus jus' like when I hed the itch. I've been greasin' hit with hog's lard an' elder bark ever since," and Jack pulled his hand out of his pocket and held it ...
— Watch Yourself Go By • Al. G. Field
... 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
... berries and wild grapes. We selected perfect ears of corn, shelled it at home, ran it through a fanning machine, and then had the corn ground into meal for our own consumption. We raised our own poultry and made our own butter and cheese, with plenty to sell; put up our own lard, shoulders, ham and bacon and made our own hominy. The larder was always well filled. The mother of a family was its doctor. A huge dose of blue mass, followed by castor oil and quinine, was supposed to cure everything, and it generally did. In the cities luxuries were few. To own ...
— Out of Doors—California and Oregon • J. A. Graves
... each day the harvested nuts must be 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 with ...
— Northern Nut Growers Association Incorporated 39th Annual Report - at Norris, Tenn. September 13-15 1948 • Various
... them. Their daily food was corn bread, which they called "Johnny Constant," as they had it constantly. In addition to the flour each received a piece of bacon or fat meat, from which they got the shortening for their biscuit. The cracklings from the rendering of lard were also used by the slaves for shortening. The hands were allowed four days off at Christmas, and if they worked on these days, as some of them did, they got fifty cents a day for chopping. It was not common to have chopping done during the ...
— Thirty Years a Slave • Louis Hughes
... tell you that I have found such another? Yes, Baroness, I've unearthed a wicked, cynical, virulent pen, that spits and splashes; a fellow who would lard his own father with epigrams for a consideration, and who would eat him with ...
— Library Of The World's Best Literature, Ancient And Modern, Vol 3 • Various
... the best fat for frying—an absolutely pure leaf lard which contains neither water nor salt and have your kettle two thirds full, that is, deep enough to quite cover the article to be fried. Once started, this quantity must be kept up, as it reduces slightly ...
— Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 - A Monthly Magazine of Household Interest • Various
... busy about it. The maids flew from saucepan to stewpan, the boys staggered under piles of plates; the dressers and servers were always in and out, carrying dishes to the lacqueys of the table or coming back for more. The head-cook, a mountain of brawn and lard, seemed fresh from the bath— so he dripped and shone. The hubbub, bustle, heat and worry are not to ...
— The Fool Errant • Maurice Hewlett
... make even one little flower. Sure, He didn't have t' do it. He just went an' done it for love of us. Ay," he repeated, delighting himself with this new thought of his Lord's goodness, "'twas wonderful kind o' the Lard t' take so much ...
— Doctor Luke of the Labrador • Norman Duncan
... all, I think.—Difference! why, an' you were to go now to Clod-Hall, I am certain the old lady wouldn't know you: Master Butler wouldn't believe his own eyes, and Mrs. Pickle would cry, Lard presarve me! our dairy-maid would come giggling to the door, and I warrant Dolly Tester, your honour's favourite, would blush like my waistcoat.—Oons! I'll hold a gallon, there ain't a dog in the house but would bark, and I question ...
— The Rivals - A Comedy • Richard Brinsley Sheridan
... the market in chocolate sundaes. Cans of exasperated milk, as Pee-wee called it, swelled his duffel bag, and salt and pepper he also carried because, as Roy said, he was both fresh and full of pep. Carrots for hunter's stew were carried by the Elks because red was their patrol color. A can of lard dangled from the end of Dorry Benton's scout staff. Beans were the especial charge of Warde Hollister because ...
— Roy Blakeley in the Haunted Camp • Percy Keese Fitzhugh
... large 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, and have ready over the fire about two Gallons of Beef-broth, ...
— The Closet of Sir Kenelm Digby Knight Opened • Kenelm Digby
... cotton goods and hardware of an inferior quality, both manufactured in England; boots and shoes, the former of which are worn chiefly, of Buenos Ayres make; and ready-made garments of linen and poor cloths. The imported liquors and articles of food are principally a small quantity of sugar, lard, wine of an execrable quality, and Hamburg gin, together with a few boxes of candles and some oil and soap. To this list of imports must be added the inevitable Chinese fire-crackers, without which noisy accessories no Paraguayan holiday would be complete. Throughout South America ...
— Lippincott's Magazine of Popular Literature and Science, Vol. 15, - No. 90, June, 1875 • Various
... fine sugar. [fina] [These two errors are in the same recipe.] Boil the rice tender in milk [race] [The word "race" occurs often, but only as a measure of ginger.] yolks of eggs, rose-water, and sugar [ann sugar] 5. Chine it as before with the bones in [3. Chine] (or not lard them) [or uot] the herbs, and spices, being mingled together [text has "and spices,/ing mingled" at line break] three of wine-vinegar, or verjuyce [verjyce] and some preserved barberries or cherries. [chreries] and a quarter of a pint of rose water [a pine of] ...
— The accomplisht cook - or, The art & mystery of cookery • Robert May
... will dispose such an ulcer to heal, and recourse must be had at once to a caustic application. A scruple of the nitrate of silver must be rubbed down with an ounce of lard, and a little of it applied twice every day, and rubbed tolerably hard into the sore until it assumes a healthy appearance; it may then be dressed ...
— The Dog - A nineteenth-century dog-lovers' manual, - a combination of the essential and the esoteric. • William Youatt
... conscience she carried to her home flour, sugar, and lard from the Hollises' store-room, and sat up nights in her little cabin at "Who'd 'a' Thought It" to bake dumplings, rolls, and pies for ...
— Sandy • Alice Hegan Rice
... was just like one family. They called grandmother's house the big house. They farmed. They didn't raise cotton though. They raised corn, peas, wheat, potatoes, and all things for the table. Hogs, cows, and all such like was raised. I never saw a pound of meat or a peck of flour or a bucket of lard or anything like that bought. We rendered our own lard, pickled our own fish, smoked our own meat and cured it, ground our own sausage, ground our own flour and meal from our own wheat and corn we raised on our place, spun ...
— Slave Narratives: A Folk History of Slavery in the United States - Volume II. Arkansas Narratives. Part I • Work Projects Administration
... this whole country. They stew them, colonel, actually stew beefsteaks! Listen to the receipt a 'notable housewife' gave me: 'Put a juicy steak, cut two inches thick, in a saucepan; cover it well with water; put in a large lump of lard and two sliced onions. Let it simmer till the water dries; add a small lump of butter and a dash of pepper—and it's done!' Think of that, sir, ...
— Four Years in Rebel Capitals - An Inside View of Life in the Southern Confederacy from Birth to Death • T. C. DeLeon
... 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 crispiness and you might jest as ...
— Drusilla with a Million • Elizabeth Cooper
... written by the brother of the Casual himself. It had a great effect, which was increased by secrecy as to the person who encountered all the horrors of that night. I was more than once assured that Lard Houghton was the man. I heard it asserted also that I myself had been the hero. At last the unknown one could no longer endure that his honours should be hidden, and revealed the truth,—in opposition, I fear, to promises to the contrary, and ...
— Autobiography of Anthony Trollope • Anthony Trollope
... boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown. Serve hot ...
— 365 Foreign Dishes • Unknown
... of fatty acids and the base glycerin. The three most common of these salts are olein, found in olive oil, palmitin, in palm oil and human fat, and stearin, in lard. The first is liquid, the second semi-solid, the last solid. Most fats are mixtures of ...
— An Introduction to Chemical Science • R.P. Williams
... distributed over the whole body; rarely is it entirely absent. The material, technically named the vernix, is the product of the glands in the skin and is a perfectly normal secretion. After its removal, which is readily accomplished by greasing the infant with lard or vaselin before giving the initial ...
— The Prospective Mother - A Handbook for Women During Pregnancy • J. Morris Slemons
... straggling flakes of snow. These we afterward found to be the down of multitudes of geese, which are forever plucked by the whole apparent force of the populace,—the fat of the devoted birds being substituted for lard in the kitchens of the Ghetto, and their flesh for pork. As we approached the obscene little riva at which we landed, a blond young Israelite, lavishly adorned with feathers, came running to know if we wished to see the church—by which name ...
— Venetian Life • W. D. Howells
... One can see it at once from your eyes. What thick eyebrows you've got! They say you ought to grease them with lard overnight to make them grow. But ...
— Knock, Knock, Knock and Other Stories • Ivan Turgenev
... 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 ...
— The Reminiscences of an Astronomer • Simon Newcomb
... 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 ...
— History of the Reign of Ferdinand and Isabella V1 • William H. Prescott
... 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
... able to bear the sight of blood, had not the heart to kill "the crathurs" and imagine to yourself one of the servant men taking his red-hot tongs out of the fire, and squeezing a large lump of hog's lard, placed in a grisset, or Kam, on the hearth, to grease all their brogues; then see in your mind's eye those two fine, fresh-looking girls, slyly take their old rusty fork out of the fire, and going to a ...
— The Station; The Party Fight And Funeral; The Lough Derg Pilgrim • William Carleton
... magazines—by silly little jingles that he could not get out of his mind, and gaudy pictures that lurked for him around every street corner. Here was where they made Brown's Imperial Hams and Bacon, Brown's Dressed Beef, Brown's Excelsior Sausages! Here was the headquarters of Durham's Pure Leaf Lard, of Durham's Breakfast Bacon, Durham's Canned Beef, Potted Ham, Deviled ...
— The Jungle • Upton Sinclair
... And 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
... Yours is a Folly. You every day give better hints than all of us together could do in a twelvemonth. And to say the truth, Pope, who first thought of the Hint, has no Genius at all to it, in my mind; Gay is too young; Parnell has some ideas of it, but is idle; I could put together, and lard, and strike out well enough, but all that relates to the Sciences must be ...
— Library Of The World's Best Literature, Ancient And Modern, Vol. 2 • Charles Dudley Warner
... worn out with howling, and yelling, and trying to catch profits like a lively boy catches flies. He was always poking his nose into all sorts of things that didn't concern him, and spent about half of his time trying to talk the captain into selling his brig and putting the money into Pacific Lard—or it might have been Mexican Balloon stock, as well as I remember. This man was tingling all over with anxiety to find out what we had stuck on; but as he could not stick his nose into the water and find ...
— John Gayther's Garden and the Stories Told Therein • Frank R. Stockton
... matters, and to understand the details of the great Cincinnati trade, declared against this opinion of mine. Hogs, he said, were at the bottom of it. It was the odor of hogs going up to the Ohio heavens—of hogs in a state of transit from hoggish nature to clothes-brushes, saddles, sausages, and lard. He spoke with an authority that constrained belief; but I can never forgive him in that he took me over those hills, knowing all that he professed to know. Let the visitors to Cincinnati keep themselves within the city, and not wander forth among the ...
— Volume 2 • Anthony Trollope
... commanded Melanthius, the goatherd, saying: 'Up now, light a fire in the halls, Melanthius; and place a great settle by the fire and a fleece thereon, and bring forth a great ball of lard that is within, that we young men may warm and anoint the bow therewith and prove it, and make an end of ...
— DONE INTO ENGLISH PROSE • S. H. BUTCHER, M.A.
... 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 ...
— The Chaplet of Pearls • Charlotte M. Yonge
... Mis' Sally, Marse Rufus' wife cried an' ordered de scalawags outen de house but dey jist laughs at her an' takes all we got. Dey eben takes de stand of lard dat we has got buried in de ole fiel' an' de hams hangin' up in de trees in de pasture. Atter dey is gone we fin's a sick Yankee in de barn an' Mis' Sally nurses him. Way atter de war Mis' Sally gits a letter an' a gol' ring ...
— Slave Narratives: a Folk History of Slavery in the United States From Interviews with Former Slaves, North Carolina Narratives, Part 2 • Works Projects Administration
... possible, to have a meal of sorts at tea-time. Gradually, as the provisions got lower and lower, the menu read somewhat as follows: Tea (no milk or sugar); very limited black bread, thinly spread with soup essence, or cafe au lait (when the dripping, lard or potted meat had finally vanished). The meal itself was rather nauseating, but afterwards it was most gratifying to be able to say that you had had tea! When this playful little "strafe" was removed by an ...
— 'Brother Bosch', an Airman's Escape from Germany • Gerald Featherstone Knight
... palatable and 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 ...
— Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages • William Andrus Alcott
... of preserves at our tea-table, with honey in the comb, delicious butter, and good cheese, with divers sorts of cakes; a kind of little pancake, made from the flour of buck-wheat, which are made in a batter, and raised with barm, afterwards dropped into boiling lard, and fried; also a preparation made of Indian corn-flour, called supporne-cake, which is fried in slices, and eaten with maple-syrup, were among the novelties ...
— The Backwoods of Canada • Catharine Parr Traill
... were very cheap. Ann Lang bought Love in Excess, which is quite a thick volume, for two shillings; and the first volume of Idalia (for Eliza was Ouidaesque even in her titles) only cost her eighteen-pence. She seems to have been a clean girl. She did not drop warm lard on the leaves. She did not tottle up her milk-scores on the bastard-title. She did not scribble in the margin "Emanuella is a foul wench." She did not dog's-ear her little library, or stain it, or tear it. I owe it to that rare and fortunate circumstance of her neatness ...
— Gossip in a Library • Edmund Gosse
... myself; so I loaf 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, ...
— Hunger • Knut Hamsun
... to the island of St Mary, in lat. 37 deg. S. eighteen miles [ninety-five English] from Mocha, where they fell in with a Spanish ship carrying lard and meal from Conception to Valdivia in Araucania, which they chased and took. The pilot of this ship informed them that they would not be able to return to the island of St Mary, owing to the south wind, and that two Spanish ships of war were waiting for them at Arica. Upon this information ...
— A General History and Collection of Voyages and Travels, Volume X • Robert Kerr
... hand to buy stocks or produce with his balances, and Larry, who does not seem to bank his dollars, draws on him. It's not an unusual thing. Well, I've been writing to folks in Chicago, and they tell me Tillotson is in quite a tight place since the upward move in lard. It appears he has been selling right along for ...
— The Cattle-Baron's Daughter • Harold Bindloss
... in the glacial waters. The passengers tumbled dishevelled from log-walled rooms where the beds were bench berths, and ate breakfast in a {105} dining-hall where the seats were hewn logs. The fare consisted of ham fried in slabs, eggs ancient and transformed to leather in lard, slapjacks, known as 'Rocky Mountain dead shot,' in maple syrup that never saw a maple tree and was black as a pot, and potatoes in soggy pyramids. Yet so keen was the mountain air, so stimulating the ozone of the resinous ...
— The Cariboo Trail - A Chronicle of the Gold-fields of British Columbia • Agnes C. Laut
... thing composed of small particles, will exhibit the same tendency. Iron, lead, or any mineral, in a state of igneous solution, will run, has the same inclination to run as water, or any other liquid. In oil, tallow, and lard, when expanded by heat, the same tendency is observed; but severely chilled with the cold, it congeals, and will not, has no such tendency, ...
— Lectures on Language - As Particularly Connected with English Grammar. • William S. Balch
... traveled about two miles we saw the smoke arising 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 explosions followed in rapid succession. We waited and witnessed ...
— The Life of Hon. William F. Cody - Known as Buffalo Bill The Famous Hunter, Scout and Guide • William F. Cody
... 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 bottom of the mixing pan. Then stir in the water until ...
— The Ranger Boys and the Border Smugglers • Claude A. Labelle
... thrilled me, I was not beyond setting a pail underneath to catch them. And as Hiram went on boring, I followed with my pails. Pails, did I say? Pails by courtesy. There were, indeed, a few real pails—berry-pails, lard-pails, and water-pails—but for the most part the sap fell into pitchers, or tin saucepans, stew-kettles of aluminum or agate ware, blue and gray and white and mottled, or big yellow earthenware bowls. It was a strange collection of receptacles that lined ...
— More Jonathan Papers • Elisabeth Woodbridge
... everywhere on fire; so that every combustible article within reach—and of these there were many—would soon catch the flame. There were dry barrels of biscuits, and quantities of bacon, hams, with lard, oil, and butter. It was remembered that there was a barrel of pitch, too, close to where the brandy-cask had been kept. All these would catch freely and burn rapidly and readily—especially the barrel of pitch, the head of which was open. ...
— Ran Away to Sea • Mayne Reid
... secure even a morsel of bread and were sinking from inanition; again there had been no distribution of rations. Loubet, however, had discovered some cabbages in a neighboring garden, and cooked them after a fashion, but there was no salt or lard; the empty stomachs continued ...
— The Downfall • Emile Zola
... cheerfully. He looked at Burke and laughed, as though the sight of him recalled pleasant memories. "I wish I could give these boys an idea of how clever you are, Captain," he said. "The Captain was the first man, for instance, to think of packing cartridges in tubs of lard, and of sending rifles in piano-cases. He represents the Welby revolver people in England, and half a dozen firms in the States, and he has his little stores in Tampa and Mobile and Jamaica, ready to ship off at a moment's notice ...
— Soldiers of Fortune • Richard Harding Davis
... ounce of camphor in one pound of hog's lard; take off the scum: mix as much black lead as will give the mixture an iron colour. Iron and steel goods, rubbed over with this mixture, and left with it on twenty-four hours, and then dried with a linen cloth, will keep clean ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous |
