LARD (Fr. lard, from Lat. laridum, bacon fat, related to Gr. Naptvos fat, Napos dainty or sweet)

This article appears in Volume V16, Page 214 of the Encyclopedia Britannica.

Encyclopedia Britannica - Main :: LAP-LEO

LARD (Fr. lard, from Lat. laridum, bacon fat, related to Gr. Naptvos fat, Napos dainty or sweet) , the melted and strained fat of the common hog. Properly it is prepared from the "

leaf

LEAF (O. Eng. leaf, cf. Dutch loof, Ger. Laub, Swed. lof, &c.; possibly to be referred to the root seen in Gr. Ma-eta, to peel, strip)

" or fat of the bowel and kidneys, but in commerce the

term

TERM

as applied to products which include fat obtained from other parts of the animal and sometimes containing no "

leaf

LEAF (O. Eng. leaf, cf. Dutch loof, Ger. Laub, Swed. lof, &c.; possibly to be referred to the root seen in Gr. Ma-eta, to peel, strip)

" at all. Lard of various grades is made in enormous quantities by the

great

GREAT

pork-packing houses at Chicago and elsewhere in
America. " Neutral lard" is prepared at a temperature of 400-500 C. from freshly killed hogs; the finest quality, used for making oleomargarine, is got from the leaf, while the second, employed by biscuit and pastry bakers, is obtained from the fat of the back. Steam heat is utilized in extracting inferior qualities, such as " choice lard" and " prime steam lard," the source of the latter being any fat portion of the animal. Lard is a pure white fat of a butter-like consistence; its specific gravity is about 0.93, its solidifying point about 270-300 C., and its melting point 350-45 C. It contains about 6o% of olein and 40% of palmitin and stearin.

Adulteration

is common, the substances used including " stearin" both of beef and of mutton, and vegetable oils such as

cotton

COTTON
COTTON (Fr. coton; from Arab. qutun)
COTTON, CHARLES (163o–1687)
COTTON, GEORGE
EDWARD
- EDWARD
LYNCH
- LYNCH, PATRICIO (1825–1886)
(1813–1866)
COTTON, JOHN (1585–1652)
COTTON, SIR ROBERT BRUCE

seed oil: indeed, mixtures have been sold as lard that contain nothing but such adulterants. In the pharmacopoeia lard figures as adeps and is employed as a basis for ointments. Benzoated lard, used for the same purpose, is prepared by

heating

HEATING

lard with 3% of powdered benzoin for two

hours

HOURS, CANONICAL

; it keeps better than.

ordinary

ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

lard, but has slightly irritant properties.
Lard oil is the limpid, clear, colourless oil expressed by hydraulic pressure and gentle heat from lard; it is employed for burning and for lubrication. Of the solid residue, lard " stearine," the best qualities are utilized for making oleomargarine, the inferior ones in the manufacture of candies.
See J. Lewkowitsch, Oils, Fats and Waxes (London, 1909).

End of Article: LARD (Fr. lard, from Lat. laridum, bacon fat, related to Gr. Naptvos fat, Napos dainty or sweet)

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