资料来源 : Webster's Revised Unabridged Dictionary (1913)

Burgundy \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.

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.