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.
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Burgundy \Bur"gun*dy\, n.
   1. An old province of France (in the eastern central part).
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   2. A richly flavored wine, mostly red, made in Burgundy,
      France.
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   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.
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