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BACON

  • Bacon
  • Surname or Lastname

    English and French

    Bacon

    English and French : metonymic occupational name for a preparer and seller of cured pork, from Middle English, Old French bacun, bacon ‘bacon’ (a word of Germanic origin, akin to Back 1).English and French : from the Germanic personal name Bac(c)o, Bahho, from the root bag- ‘to fight’. The name was relatively common among the Normans in the form Bacus, of which the oblique case was Bacon.An immigrant from Normandy, France, called Bacon or Bascon was documented in Quebec city in 1647.

  • Cullop
  • Surname or Lastname

    English

    Cullop

    English : from Middle English colhope, col(l)hop ‘fried eggs and ham or bacon’, which Reaney believes to have been applied as a metonymic occupational name for the keeper of a cook house.

  • Lardner
  • Surname or Lastname

    English

    Lardner

    English : metonymic occupational name for a servant in charge of a larder or storeroom for provisions, from Anglo-Norman French, Middle English lardiner, an altered form of Anglo-Norman French larder (Late Latin lardarium, a derivative of lar(i)dum ‘bacon fat’). According to Reaney, the name Lard(i)ner was also given to a servant who oversaw the pannage of hogs in the forest.

  • Bagge
  • Surname or Lastname

    English

    Bagge

    English : from Middle English bagge ‘bag’, hence a metonymic occupational name for a maker of bags and sacks of various kinds, including wallets and purses.English : from the Germanic personal name Bac(c)o, Bahho (see Bacon 1).Swedish : nickname or soldier’s name from Swedish bagge ‘ram’.Danish : from a personal name of uncertain derivation.

  • Speck
  • Surname or Lastname

    German

    Speck

    German : from Middle High German spec ‘bacon’, hence a metonymic occupational name for a seller of bacon or a pork butcher, or a nickname for a bacon eater.German : topographic name from Middle High German speck(e) ‘log bridge’.English : variant of Speak.

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BACON

  • Baconian
  • a.

    Of or pertaining to Lord Bacon, or to his system of philosophy.

  • Organum
  • n.

    An organ or instrument; hence, a method by which philosophical or scientific investigation may be conducted; -- a term adopted from the Aristotelian writers by Lord Bacon, as the title ("Novum Organon") of part of his treatise on philosophical method.

  • Rusty
  • superl.

    Discolored and rancid; reasty; as, rusty bacon.

  • Lard
  • n.

    To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry.

  • Flick
  • n.

    A flitch; as, a flick of bacon.

  • Barde
  • pl.

    A thin slice of fat bacon used to cover any meat or game.

  • Flitch
  • n.

    The side of a hog salted and cured; a side of bacon.

  • Slice
  • v. t.

    A thin, broad piece cut off; as, a slice of bacon; a slice of cheese; a slice of bread.

  • Gammon
  • v. t.

    To make bacon of; to salt and dry in smoke.

  • Rasher
  • n.

    A thin slice of bacon.

  • Rack
  • a.

    A grate on which bacon is laid.

  • Fraise
  • n.

    A large and thick pancake, with slices of bacon in it.

  • Queck
  • v. i.

    A word occurring in a corrupt passage of Bacon's Essays, and probably meaning, to stir, to move.

  • Middlings
  • n. pl.

    In the southern and western parts of the United States, the portion of the hog between the ham and the shoulder; bacon; -- called also middles.

  • Interlard
  • v. t.

    To place lard or bacon amongst; to mix, as fat meat with lean.

  • Dermestes
  • n.

    A genus of coleopterous insects, the larvae of which feed animal substances. They are very destructive to dries meats, skins, woolens, and furs. The most common species is D. lardarius, known as the bacon beetle.

  • Bard
  • v. t.

    To cover (meat or game) with a thin slice of fat bacon.

  • Lardoon
  • n.

    A bit of fat pork or bacon used in larding.

  • Soord
  • n.

    Skin of bacon.

  • Lard
  • n.

    Bacon; the flesh of swine.