1. (n.) Bacon; the flesh of swine.

2. (n.) The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.

3. (n.) To stuff with bacon; to dress or enrich with lard; esp., to insert lardoons of bacon or pork in the surface of, before roasting; as, to lard poultry.

4. (n.) To fatten; to enrich.

5. (n.) To smear with lard or fat.

6. (n.) To mix or garnish with something, as by way of improvement; to interlard.

7. (v. i.) To grow fat.

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