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