from
The Collaborative International Dictionary of English v.0.48
Frankincense \Frank"in*cense\, n. [OF. franc free, pure + encens
incense.]
A fragrant, aromatic resin, or gum resin, burned as an
incense in religious rites or for medicinal fumigation. The
best kinds now come from East Indian trees, of the genus
{Boswellia}; a commoner sort, from the Norway spruce ({Abies
excelsa}) and other coniferous trees. The frankincense of the
ancient Jews is still unidentified.
[1913 Webster]
from
The Collaborative International Dictionary of English v.0.48
Burgundy \Bur"gun*dy\, n.
1. An old province of France (in the eastern central part).
[1913 Webster]
2. A richly flavored wine, mostly red, made in Burgundy,
France.
[1913 Webster]
{Burgundy pitch}, a resinous substance prepared from the
exudation of the Norway spruce ({Abies excelsa}) by
melting in hot water and straining through cloth. The
genuine Burgundy pitch, supposed to have been first
prepared in Burgundy, is rare, but there are many
imitations. It has a yellowish brown color, is translucent
and hard, but viscous. It is used in medicinal plasters.
[1913 Webster]