(1) Pork or other fat can be used to bard meat.

(2) From 1808 to 1834 Moore continued to add to his Irish Melodies, which established him as the national bard of Ireland.

(3) To bard meat, simply lay strips of fat over the surface, or use kitchen string to tie on the fat.

(4) One is to bard meat with fat (cover it with strips of fat, usually pork fatback), an outdated practice but one still taught in cooking schools.

(5) Even two centuries ago, Gotthold Ephraim Lessing scoffed that the bard was perhaps more praised than perused.

(6) On a dozen axes of values, then, there is a deep congruity, much of it reflecting the influence of the archaic epic bard on the nineteenth-century novelist.

(7) To bard meat, you cover the meat with a thin layer of fat or fatty bacon and secure with butcher's string.

(8) Our national bard, Robert Burns

(9) The most famous early bardic poets, Taliesin and Aneirin, wrote epic poems about Welsh events and legends around the seventh century.

(10) From the review of the bardic political work above, it becomes clear that bards were manipulating not just words but also systems of knowledge, both prosaic and beyond.

(11) The bardic elements ring clear in the early work of both poets and became an essential part of whatever either moved on into.

(12) The attempt to place Thomas in the Welsh bardic tradition because of his alliterative style largely fails since the poet himself disputed it.

(13) An Arthurian element surfaces in later genres of literature such as stories or apologues in bardic verse, ballads and oral tales, and even genealogies.

(14) In the past, Karakalpak bards (performing poets) roamed from village to village, reciting stories and verses.

(15) These two kinds of periodicity may coincide, as in carefully end-stopped lines, or in the formulae chosen over centuries by the bards of oral traditions.