Canada balsam

American  

noun

1. a pale yellow or greenish, slightly fluorescent, clear, viscous, bitter-tasting, water-insoluble liquid, having a pleasant, aromatic, pinelike odor, and solidifying on exposure to air: obtained from the balsam fir, Abies balsamea, and used chiefly for mounting objects on microscope slides, in the manufacture of fine lacquers, and as a cement for lenses.

---

Canada balsam British  

noun

1. a yellow transparent resin obtained from the balsam fir. Because its refractive index is similar to that of glass, it is used as an adhesive in optical devices and as a mounting medium for microscope specimens

2. another name for balsam fir

---

Etymology

Origin of Canada balsam

An Americanism dating back to 1810–20

Example Sentences

See Examples For:

Canada balsam

But on the Isle Royale National Park near Michigan’s border with Canada, balsam firs were being devoured.

From Seattle Times ● Dec. 20, 2023

They are left in it from thirty minutes to an hour, then withdrawn, and placed in alcohol, after which they can be made transparent with essence of terebinth and mounted in Canada balsam.

From Practical Taxidermy A manual of instruction to the amateur in collecting, preserving, and setting up natural history specimens of all kinds. To which is added a chapter upon the pictorial arrangement of museums. With additional instructions in modelling and artistic taxidermy. by Browne, Montagu

This succeeded perfectly by making the varnish out of Canada balsam stained with a black aniline dye.

From On Laboratory Arts by Threlfall, Richard

It is frequently adulterated for market.—The balm of Gilead fir, which produces a turpentine called Canada balsam, is the Abies balsamifĕra, a North American species, whose range is from Virginia to Canada.

From The New Gresham Encyclopedia. Vol. 1 Part 3 Atrebates to Bedlis by Various

Mix together two ounces of spirits of turpentine, and one ounce of Canada balsam.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849