n. Bacon, lard, the fat flesh of swine :-- Hi lares ðás hús; ðanon ys gecweden lardum spic, forðan ðe hit on húsum hangaþ lange, Ælfc. Gr. 9, 17; Zup. 42, 17. Spic lardum, Wrt. Voc. i. 82, 25 : larda, 286, 52 : ii. 52, 1: tanea, i. 26, 47. Spices snǽd offella vel particula, 27, 19: ii. 65, 7 : Homl. Skt. ii. 25, 87. Man nime áne cuppan huniges and healfe cuppan clǽnes gemyltes spices, and mængc on gemang ðæt hunig and ðæt spic tógædere, Lchdm. iii. 76, 5. Án sconc spices a ham,L. Ath. i. prm.; Th. i. 198, 7. Hé ǽlce gére ágefe ðém hígum .iii. wéga spices, Chart. Th. 471, 14: 473, 28. Speces, 468, 24. Mid ealdan spice oþþe mid ferscre buteran, Lchdm. ii. 354, 5. Gemelte eald spic, 52, 20. Nim clǽne spic, iii. 40, 26. Ðonne hé spic behworfen hæfþ when he has attended to the bacon, L. R. S. 7; Th. i. 436, 23. Etan spice, Homl. Skt. ii. 25, 111. ¶ Spic occurs in names of places where swine were fed, e. g. Holan-spic, Cod. Dip. Kmbl. i. pp. 115, 137, 184, but its meaning here is not evident. Kemble suggests that it may refer to the mast on which the swine were fed. [Þer com spic (fleas, 2nd MS. ), Laym. 24437. Spyk or fet flesche popa, Prompt. ParO. L. Ger. spec[-suín] : O. H. Ger. spech lardum: Ger. speck: Icel. spik fat of seals, whales, etc. , blubber: Dan. spek blubber, lard: Swed. späk lard.]