The Sabbats

By
Gordon Ireland

There are eight Sabbats, or holidays, that make up the Wheel of

the Year. The wheel reflects the cyclical nature of the world,
the seasons, and life. The Wheel has no start or end.

The Sabbats are spaced evenly through the year, each

approximately 6 1/2 weeks apart. They include the quarters:
Spring Equinox, Summer Solstice, Fall Equinox and Winter
Solstice and the cross-quarters which fall on Feb. 2, May 1,
August 1 and October 31. The cross-quarters are considered
"Greater Sabbats" while the quarters are considered "Lesser
Sabbats."

YULE

Yule, pronounced "you all", or jol is the Winter Solstice, the shortest
day and the longest night of the year. Yule, in Old Norse means,
Wheel. As the Wheel of the Year is significant in pagan culture, it is
important to note that Yule of the year means wheel. Which, if having
read the previous article, Samhain, in the 99, October issue of The
Seeker, it was noted that Samhain, may not have been the Celtic New
Year, but rather Yule. Yule, starting with the birth of God, and a
celebration of beginning of longer days, makes sense as the beginning
of the New Year.

Yule, of all the Sabbats, is the one that causes the most confusion
among those who follow the pagan path. Specifically those who are
new to the path and are breaking away from their Christian faith and
way of life. Yule, is, has, and always will be a pagan holiday. With that
said, I guess I need to further elaborate.

Yule has many pagan elements and more pagan history in it's
foundation and pagan rites than Christian has. Yule has been
celebrated since the beginning of time in the Northern Hemisphere.
Many of the cultures located in the Northern Hemisphere celebrate
Yule, all with a common theme, the birth of a God. Most of these Gods
are associated with the Sun or with death and re-birth. Yule, like
Christmas, celebrates the birth of God. Several pagan Gods, have Yule
as their birth date:

Ra

Cronos

Lugh

Mirthra

Odin

This list is my no means complete, but does give you a general idea,
that more than one God has celebrated his birthday during Yule.
However, the Roman God Mirthra plays a most important role in the
preservation of Yule, and it's other name, Christmas.

Approximately in the year 312, Constantine, Emperor of Rome,

declared Rome Christian. This however was not done because
Constantine was Christian, he was not baptized until 337, it was more
do to the fact, that Rome was declining, and Constantine saw in
Christian religion, what Rome lacked, moral fortitude and the ability to
self organize. To attempt to persuade his fellow pagan Romans, he
choose Mirthra's birthday (Yule) as the same a Jesus', and from there
just let human nature take its course. It didn't hurt that after many
hard fought battles, of which he won, had all armor and shields
painted with Christian symbols, and that he told the populace that the
Christian God granted Rome these Victories. In Rome, whoever
controlled the Army controlled Rome. Which raises the question of
confusion again. Did the Christians steal Yule, or did they preserve it
for us? It is important to understand that while historical facts and
data are important, they are not necessary to enjoy the Sabbat. If one
believes that Yule is a celebration of the coming of light, warmth, and
the birth of (insert god of your choice) that whether we call it
Christmas, Yule or the Winter Solstice is unimportant. Yule is the one
Sabbat that allows us to celebrate with other faiths without
compromising our own. There are many pagan/pre-Christian customs
that are still part of the Christmas celebration. The giving of gifts was
first founded in Rome to celebrate Saturn's Festival. The use of jingle
balls is and Old Norse custom to drive away the evil spirits, in a time
and place where night was longer than day. Mistole is an old Celtic
custom and is commonly part of every household during Yule. The
wreath, the complete circle, representing the Wheel of the year, is also
still a custom.

Which brings us to the Yule tree. The tree of choice is the Fir,
Evergreen or Pine. The reasons these particular trees where probably
use is because that these where the only trees that were considered to
be still alive, enternal. According to McCoy, these trees where sacred
among the Druids, as they were the trees that didn't die. The Druids
would decorate the trees with images that represented their wants and
desires for the coming year.

It should be noted that while Yule is considered a primarily Christian

Holiday, it does not do anyone any good, declaring their theft. Rather
we should be thankful that they have done such a great job of
preserving it for us, and relish the fact that you know, and understand,
why they decorate the tree, give gifts, and use bells. It might make
Yule at the homestead easier on those families of mixed religion
philosophies. So when someone wishes you a "Merry Christmas", don't
tell them I am not a Christian but rather say, "Merry Yule to you also",
and know that Jesus wasn't a bad guy, but rather in a very elite group
of Gods, who all celebrate their Birthday on Yule.

RitualThe Yule ritual of course would involve a Yule log. As stated

earlier, Yule logs are best made of Pine, Fir or Evergreen. The custom
of lighting a Yule log is the classic representation of the birth of a God
from the fire of the Mother.

Tools:
 Boline

Chalk

Myrrh oil

Sea Salt

Wine

One candle- green

Wood matches

First, one needs to say a prayer of thanks to the spirit of the tree
before cutting it down. (It is always best if you can cut down your own
tree if possible.) After you cut down the tree, cut approximately 1-2
feet for the log. From the bottom, leave the rest intact to decorate.

Depending upon which ritual tools you have, you can either take a
piece of chalk, and draw the symbol of the sun on the log. Or take you
Boline and carve a representation of the sun.

Place the log in your fire place or burning pit. Open a circle around it,
calling the four corners, starting with the

South: (air) rub the oil onto the carved sun figure, saying: "The Wheel
has turned, full circle, we call you back to warm us."

West: (water) pour the wine on the log, saying: "You, who have died,
is now reborn."

North: (earth) sprinkling salt over the log, saying: "Since time began
we celebrate the birth of God. The darkest of nights, gives birth to the
new sun."

East: (fire) Taking the wood match light the fire, saying: "I light this
fire in honor of all, Thank you God for the light you will bring us, thank
you mother for the warmth of you son. Live within us."

"So mote it be!"

Close circle. This ceremony can be conducted using candles, either by

themselves of by placing the candles on top of the Yule log. Though
the latter can be a fire hazard and the usual precautions should be
taken.

FOODS

EASY YULE LOG

1 Package commercial cake mix, preferably chocolate

2 cans (24 oz.) pre-made frosting in a dark brown color

Several tubes of cake decoration frosting in green, red and white

Several toothpicks

Preheat over to 300 F. Grease and line a jellyroll pan with waxed
paper. Mix the cake according to package instructions and pour a thin
layer-no more than 1/4 inch thick-into the prepared jelly roll pan. Bake
the cake until just underdone. If you can't tell by looking then use the
knife test. When the knife emerges not quite clean from the center or
the cake, and when a light touch does not bounce back easily, it need
to come out. Check the cake a 7 minutes and then every 2 minutes
after that. Do NOT over-bake or the dough will be dry and hard to
work with. Remove the cake from the over and let it cool slightly. The
remove the cake from the pan by lifting out the wax paper. With the
dark frosting, coat the top of the cake with toothpicks and let it cook
for about 5 more minutes. Cool the cake for 30 minutes, and then
frost it with the dark brown icing. Next, take the tubes of colored cake
decorating frosting and make holly and mistletoe over the top. You can
also use artificial greenery until it is time to eat the cake. To finish,
take a toothpick and etch lines into the frosting to resemble tree back.
(McCoy, page 70)

SPICED FRUIT NOG

12 eggs, separated

1 cup sugar

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

 1/4 teaspoon ground allspice

2 cups apricot nectar

2 cups half-and half

1 (12-ounce) can evaporate

2 teaspoon rum flavoring

Grated orange rind (optional)

Combine egg yolks, sugar, and spices in top of a double broiler. Place
over simmering water and cook, stirring constantly with a wire whisk,
until mixture reaches 165. Remove from heat and cool to room
temperature.

Combine yolk mixture, egg whites, apricot nectar, half-and half,

evaporated mile, and rum flavoring: beat at medium speed of an
electric mixer until well blended. Cover and refrigerate until thoroughly
chilled. Pour chilled not into serving cups and sprinkle with orange
rind, if desired. Yield: 2 quarts

LEG OF LAMB

1 Leg of Lamb

Salt, pepper

1 cup heavy cream

2-3 tablespoons flour

Put the leg of lamb on a grid in a roasting pan and pour (2 pints) of
water into the pan. You can also put the Leg of Lamb in a roasting bag
without a liquid. Place into oven. Heat over to 150-175 de. C (280-325
de. F) And roast for one hour for each kilo (2 lb.) of weight. Baste
occasionally with the stock from the roasting pan. For the last half-
hour of cooking switch on the grill, (US broiler) and grill the Leg of
Lamb on both sides. If you use a roasting bag, remove it from the bag
for the last half-hour and grill in the same way.
Strain the stock into a casserole and skim off the fat. Thicken the
sauce with flour, or your favorite thickening, season and color with
gravy browning. Add the cream and remove from the heat. Serve with
your choice of vegetables and caramel potatoes

Imbolg

Imbolg/Imbolc is pronounced EM-Bowl-ig or ic, it also known as

Midwinter, Candlemass, Oimelc, Lupercus, Lupecal, Disting, Brigatia
(Brigid's Day), Lady Day and Groundhog Day. Imbolg translates,
according to McCoy, to ewe's milk. Though McCoy does not say from
which language this translates from, she does say it is because the
ewes at this time of the year were pregnant and would start lactating.
(McCoy, page 88) Like the other Great Sabbats of the Witches' year,
Imblog celebrated on it's astrologically determined by the sun's
reaching 15-degrees Aquarius. This date varies from year-to-year.
Though it usually falls with in the first week of the month.

Imblog has become to be known as a time for ritual purification, and is

one of the four major Celtic Fire Festivals. It is thought to have gained
the name Candlemass, due to the poor weather at this time of year,
making it almost impossible to have a Bonfire festival. Candles were
thought to have been used as replacement to move the ritual indoors.
Thus it gained the name Candlemass. (McCoy, page 88-89) However,
there is no evidence to back up this claim and while it makes a better
story than the truth, it is false.

Another name for the holiday is "Brigit's Day" or Lady's Day after the
Irish Goddess Brigit. The kindling of sacred fires chiefly marked Brigit's
holiday, since she symbolized the fire of birth and healing. The
Catholic Pope, Serguis I (reigned 687 to 701 AD) was not happy with
the Goddess worship that still thrived in many Catholic communities.
Unable to stamp out the holiday, Serguis incorporated it with the
Church. Renaming Brigatia to the Feast of the Purification of the
Blessed Virgin Mary or Candlemass. It was believed that women were
impure for six weeks after giving birth. Since Mary gave birth to Jesus
(historically) on the Winter Solstice, she wouldn't be purified until
February 2nd. Pagans can translate this as the Great Mother once
again becoming the Young Maiden Goddess. This allowed the Church
another foothold in and already shrinking religion by not only making
their choice become the focus of the holiday, but by replacing the
Mother, with the Mother of God. Subtlety, changing the focus of
Goddess worship with that of God. (Henes, page 27)
Imbolg is the halfway point between winter and spring. A time when
animals are stirring from their hibernation and plants are beginning to
bud, even much of the earth is still under a blanket of snow. This
concept of waking, and of being noted as a halfway point is further
emphasized by the USA custom of Groundhog's Day.

Groundhog Day tells us that if the Groundhog, also known as

Punxsutawney Phil, sees his shadow we will have six more weeks of
winter, if he don't, spring will be here in six weeks. Thus connecting,
this holiday to weather lore. This custom is very old. An ancient
Scottish rhyme tells us that:

If Candlemass day be dry and fair,

The half o' winter to come and mair
If Candlemass day be wet and foul.
The half o' winter gane at Yule
.
This says that if it is nice on Candlemass, expect six more weeks of
cold weather, if it isn't nice on Candlemass, the weather will be a little
nicer. (Henes, page 28-30)

RITUAL
Items needed:

3 Candles: 1 White, 2 Yellow

Milk

Chamomile

Olive Oil

Jasmine Incense

Parchment paper.

Divination tools, Runes, Tarot Cards, etc, which ever you feel
comfortable with Other ritual items, cauldron, chalice, and bell.

As Imbolg has some association with forecasting, i.e.: Groundhog Day,

we will have a ritual to forecast.
To begin start by extinguishing all candles and other lights in the
house. Decorate the altar with early spring flowers. Chamomile and
Jasmine are on the altar and the Cauldron is nearby. The bell is on the
altar, as is the Chalice filled with milk. Divination tools placed in front
of the White candle, making sure that they are face down. White
candle in the center, flanked by two yellow candles. Rub the oil into
the candles.

Open circle per your tradition.

Sit in front of the altar, speaking aloud light the white candle.

SAY: From darkness the Goddess is stirring, waking from frozen

dreams, She brings her promise of coming Spring. Ring bell one time.

Lighting the Yellow candle on your left

SAY: I call upon your guidance to assist me. To help me maintain my

focus, energy and alignment for your divine purpose and work. Ring
bell one time.

Lighting the yellow candle on your right.

SAY: I have come to honor the fertility of the Maiden. I honor the
Mother and the Crone for sharing their wisdom. I give thanks to the
time of renewal.

Ring bell one time.

Lighting incense express needs out loud, gently spreading the smoke
over your choice over divination tools. Taking the parchment and write
down your question, and repeat it aloud. Take a pinch of Chamomile
herb and place it in the cauldron. Take parchment and light each
corner of it with the yellow candles, place in cauldron along with the
herb.

Meditate for a period of time that is comfortable for you.

After mediating reach and take a rune, card etc, Focus on its meaning
and how it relates to your question. If necessary mediate while
focusing on the object.

Taking the chalice, take a sip, thanking the Goddess for her wisdom.
SAY: I thank the Goddesses, for watching over this ceremony of
Imbolg. I thank you for your guidance and your wisdom. I honor Thee,
Maiden, most blessed Bride. As your candle burns through this night
And thank you for the renewed life you offer us all

As you emerge from the dark to the light.

Close circle. Take white candle to light other candles in the house.
Leave white candle to burn throughout the night.

FOODS
Traditional foods are from dairy products and spiced with onion, leek,
garlic, shallot, and/or olives. The wine may be spiced and the food
may contain raisins. Bread puddings and creamy soups are typical.

FAERY WINE

1-1/2 cups milk per serving

1 tsp. honey

1/4 tsp.vanilla extract

cinnamon

Warm milk, being careful not to boil. In each glass or mug, add honey
and vanilla. Sprinkle tops with cinnamon.

MAGICKAL CREAM PUFFS

For the puffs:

1 cup water

1/2 cup butter or margarine

1-1/4 cups flour

4 eggs
Bring water to a boil in a saucepan. Lower heat and add flour. Stir on
low heat until batter forms a ball shape. Remove from heat. Add eggs
and beat until smooth. Drop, using a tablespoon, onto greased cookie
sheet. Bake for 30 minutes until golden brown at 375 degrees.

For the filling:

1/2 cup sugar

2 Tbl. cornstarch (ruled by the Sun, brings health and wealth)

1/4 tsp. salt

2 cups milk

2 egg yolks

2 Tbl. butter or margarine

2 tsp. vanilla extract

Confectioner's sugar

In a saucepan, slowly bring sugar, cornstarch, and salt to a boil,

stirring constantly until thick. Add milk, egg yolks, and boil for 1
minute. Remove from heat and add butter and vanilla. Let cool. Fill
puffs with cream and sprinkle with Confectioner's sugar.

IMBOLG FEAST LAMB STEW

2- 1/2 lb. lamb neck chops

1 tbs. lamb fat

4 medium onions

1 tbs. butter/margarine

4 medium carrots

2 1/2 cups water

4 medium potatoes
1 tbs. parsley, chopped

1 tsp. each salt & pepper

1 tbs. chives, chopped

Don't let the butcher trim the fat off of the lamb chops. Shred some of
the excess fat and cook it down in a large pot or Dutch-oven. Peel the
onions, carrots, and potatoes. Cut the onions and carrots into
quarters, and put all the vegetables aside. Cut the meat into 8 pieces,
and trim away the rest of the excess fat. The bones need not be
removed. Place the meat in the hot fat and brown. Repeat with the
onions and carrots. Add water, salt, and pepper carefully. Put whole
potatoes on top. Cover pot and simmer gently until meat is cooked,
approx. 2 hours. Remove from heat. Pour off the cooking liquid into a
separate saucepan, allow cooling for a few minutes, skimming off
grease, and reheating. Add butter, chives, and parsley to the reheated
liquid in the saucepan. Pour heated liquid back over the stew. Serve
hot.

Makes 4-6 servings

Ostara

Ostara (pronounced Oh-star-ah) is also called Eostre, Easter, Vernal

Equinox, Spring Equinox, and the First Day of Spring. This is the time
of year when day & night are equal, and heralds the return of longer
days. Signifying when light triumphs over darkness.

In countries that are located in the Northern Hemisphere this is a time

when seeds are planted. This relates to the neo-pagan philosophy of
planting new ideas for the coming year.

Ostara/Eostre is the German Goddess of the Dawn/Spring. Ostara is

one of the most important of all the Germanic holidays. Eostre
symbols are the egg and the rabbit. The story behind this is that a
white rabbit fell in love with Eostre and to demonstrate his love, he
laid colored eggs everyday.

The rabbit symbolizes innocence and continuing fertility. The egg

symbolizes birth and rebirth. Estrogen's root word is Eostre. The
legend of the egg hunt comes from the fact that birds (chickens) were
not as domesticated as they are now and in the spring our forefathers
would literally have to hunt for the eggs.
The neo-pagan version of Ostara is a celebration of birth and new life.
The time of year when death holds no power over the living. It is the
return of the Goddess after her winter hibernation. It is the time of the
year when the Goddess and God consummate their love. Many of the
neo-pagan Ostara rituals have fertility implications and are largely
sexual in nature.

Two other cultural Ostara celebrations are Greek and Christian: The
Greek myth of Persephone also has it relates to Ostara. When
Persephone returns in the spring, her mother's joy brings forth life
once more to the world. Easter, which is celebrated on the first Sunday
after the first full moon falling after Ostara. The Christianity version of
Eostre also follows the rebirth pattern.

Ostara is mainly a day to celebrate new life and new beginnings. It is a

time to plant new ideas and seeds for the future, both literally and
figuratively.

RITUAL

There are many versions of this ritual, many of which can be found in
RavenWolf, Buckland and Starhawk. This version is one of my more
original ones, thus being more personal, though this is the Readers
Digest version, and some of it's elements have been left out purposely.
Now you can decorate your altar with wildflowers and with eggs, etc.
Though the following ritual has none of the above. It follows more
along the lines of a fertility ritual, though it is not a Great Rite.

TOOLS: Sheathed Athame, Cauldron, earth (dirt), seed (of your

choice, though we use Sunflowers), water, smudge stick, chalice, four
yellow candles. Open circle per your personal tradition. Have altar face
towards the East, as Eostre is the Goddess of the Dawn. Place candles
in the four directions, place cauldron and seed to the East, place earth
to the North, water in chalice to the West, Smudge stick to the South.

SAY: (Facing East, take sheathed Athame in both hands raise above
head.) We welcome you Mother of Life and Light.

ALL SAY: We welcome you Mother

SAY: (Removing Athame from sheath) Mother who comes once more
from the darkness to the light, we welcome you. (Place Athame to the
right of the East Candle, sheath to the left.)
ALL SAY: We welcome you

SAY: (Lighting candle to the East.) You, whose light gives us life, we
too give life. We welcome you.

ALL SAY: We welcome you.

SAY: (Taking seed and raise it above your head) Mother teach us
through you warmth and love to accept all living things and my
teaching us, we honor you. (Take seed and place in cauldron)

ALL SAY: Mother teach us.

SAY: Let us give thanks

ALL SAY: (Silent moment of thanks)

SAY: (Moving to the North, place cauldron before the North candle)
We seek your bounty through the Earth. (Light candle) We ask
permission to enjoin with you to give life for our future. (Place seed in
earth)

ALL SAY: Mother give us your bounty.

SAY: Let us give thanks

ALL SAY: (Silent moment of thanks)

SAY: (Moving to the West, place cauldron before the West candle) We
seek your life's blood. (Light candle) We ask your grace to give life to
our seeds, you children. (Take the chalice with water and more over
the earth in the cauldron)

ALL SAY: Mother give us your blood.

SAY: Let us give thanks

ALL SAY: (Silent moment of thanks)

SAY: (Moving to the South, place cauldron before the South candle)
We seek your gentle breath, and guidance. (Light candle) We ask for
your winds to direct to your path. (Take smudge stick and light from
candle, wave over the cauldron.)

ALL SAY: Mother direct us.

SAY: Let us give thanks

ALL SAY: (Silent moment of thanks)

SAY: (Moving to the East, place cauldron before the East candle, take
sheath in left hand athame in right) Mother who births new life. (Lift
sheath above head) Young God who fertilize her. (Lift Athame above
head) Let us join you. (Return Athame in Sheath)

ALL SAY: Let us join you.

Close circle per your tradition.

RECIPES

Dandelion Wine

Recipe from Wine Art - Recipe Booklet - 1992

Recipe for 4 litres and may be multiplied. All teaspoon measures are
level.

INGREDIENTS

Dandelion Petals 8 cups

White Grape Concentrate 10 oz

Water 1 gallon

Corn Sugar 3lb

OR

White Granulated Sugarg 2 1/2 lb

Vinacid R 3 tsp.

Yeast Nutrient 1/2 tsp.

Campden Tablets (crushed) 2

Grape Tannin 1/2 tsp.

Wine Yeast Lalvin

Acid 4 g/l

METHOD

Use only dandelion petals. The green pieces will impart a bitter flavour.
Put all ingredients except Water and Wine Yeast in primary ferment.
Add 1/2 quantity of Water hot, stir to dissolve sugar. Add balance of
Water cold. Cover with plastic sheet. When must is 21 - 23o C (70 -
75o F) add yeast. Stir must daily. Ferment 4 - 5 days or until S.G. is
1.030. Strain out pulp through nylon straining bag and press. Siphon
into carboys or gallon jugs and attaches fermentation locks. Rack in 10
days and again in one month. If necessary, fine with recommended
Finings. When wine is clear and stable, bottle.

Spinach (or Broccoli) Quiche

1 9-in pie crust, unbaked

3 eggs, beaten

8 oz pkg. of Swiss cheese slices

1/2 tsp. salt

2 tbs. flour

dash pepper

1 c milk

dash nutmeg

1 small onion, sliced and sautéed lightly

10 oz pkg. frozen spinach (chopped) or broccoli, cooked and drained

Cut cheese in strips. Toss with flour. In piecrust, alternate layers of
onion, spinach (or broccoli) and cheese, ending with cheese layer. Mix
milk, eggs, and spices. Pour into crust. Bake at 350 degrees for one
hour or until toothpick comes out clean.

Hot Cross Buns

Hot Cross Buns are traditionally served on Good Friday (the Friday
before Easter) and during the Lenten season, but they are good
anytime. This recipe will make 2 1/2 dozen buns.

2 packages active dry yeast

1/2 cup warm water

1 cup warm milk

1/2 cup sugar

1/4 cup softened butter or margarine

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon ground nutmeg

6 1/2 to 7 cups all-purpose flour

4 eggs

1/2 cup dried currents

1/2 cup raisins

2 Tablespoons water

1 egg yolk

1 recipe Icing (below)

Have the water and milk at 110-115 degrees F. In a large mixing

bowl; dissolve the yeast in the warm water. Add the warm milk sugar,
butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until
smooth. Add the eggs, one at a time, beating the mixture well after
each addition. Stir in the dried fruit and enough flour to make soft
dough.

Turn out onto a floured surface and knead until smooth and elastic,
about 6 to 8 minutes. Place in a greased bowl and turn over to grease
the top. Cover with a damp towel or plastic wrap and let rise in a
warm place until doubled in size (about 1 hour).
Punch the dough down and shape into 30 balls. Place on greased
baking sheets. Using a sharp knife, cut a cross (or X) on the top of
each roll. Cover again and let rise until doubled (about 30 minutes).
Beat the water and egg yolk together and brush over the rolls. Bake at
375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing
over the top of each roll following the lines of the cut cross.

ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk or

cream, a dash of salt, and 1/4 teaspoon vanilla extract. Stir until
smooth. Adjust sugar and milk to make a mixture, which flows easily.

Easter Crown Bread

To decorate this pretty Easter crown, you will need 5 colored eggs but
they must be UNCOOKED. Be sure to use non-toxic dyes as you color
them. 3 to 3 1/2 cups all-purpose flour (divided use)

1/4 cup granulated sugar

1 package active dry yeast

1 teaspoon salt

2/3 cup warm milk

2 Tablespoons softened butter or margarine

2 eggs

1/2 cup chopped mixed candied fruit

1/4 cup chopped blanched almonds

1/2 teaspoon aniseed

5 uncooked eggs

Non-toxic egg coloring

Vegetable oil

In a large mixing bowl, combine 1-cup flour, sugar, yeast, and salt.
Add the milk and butter and beat with an electric mixer for 2 minutes
on medium. Add the eggs and 1/2-cup flour and beat on high for 2
minutes.

Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough
remaining flour to form soft dough. Turn out onto a lightly floured
surface and knead until smooth and elastic (about 6 to 8 minutes).
Place in a greased bowl, turning once to grease the top. Cover with a
damp cloth or plastic wrap and let rise in a warm place until doubled in
size (about 1 hour).

Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes.

When dry; lightly rub them with vegetable oil.

Punch down the risen dough. Divide in half. Roll each half into a 24-
inch rope. On a greased baking sheet, loosely twist the two ropes
together. Form into a ring and pinch the ends together. Gently split
the ropes and tuck the 5 colored uncooked eggs into the openings.
Cover and let rise again until doubled (about 30 minutes). Bake in a
350-degree F. oven for 30 to 35 minutes or until a golden brown.
Remove from the baking sheet and cool on a wire rack

Beltane

Beltane is celebrated on May 1st and is one of the original Celtic

festivals, Samhain being the other one. Beltane or May Day is also
known as the Lovers holiday. Beltane is pronounced bel-tene, "a
goodly fire" or bel-dine, the offering of cattle, dine to the God Bel.
Though the latter, is thought to somehow been connected to the Celtic
god Belus, though this has not been proven. (MacCulloch, page 264-
68) Beltane is one of the four Celtic Fire festivals, and is probably the
second most important festival next to Samhain. Beltane is primarily a
sun festival and was performed during the day.

The most important part of Beltane was the kindling of the fires. The
Irish Celts would extinguish their fires, the night before and would eat
a cold meal to insure that all fires were out. Then would attend the
ceremony, returning with an ember to once more start their fires. The
fire festival later evolved into the Celts driving their cattle through two
fires to purify the herd. This was done to insure good health of the
cattle for the coming year. Modern day pagans will jump over the
Beltane fires, though very few actually no why they do so.

Beltane role in fertility rites is not as old as some people think. They
were however a natural extension of the planting season. May Day
being the time when the crops planted earlier would begin to sprout.
The story goes that Beltane marks the wedding of the Goddess and
God, and that their coupling brings new life to the earth. The
awakening of spring and marks the end of winter. It is also the custom
that this is the day of hand-fasting. The use of the May pole also has
sexual implications, the pole representing the phallus and the ribbons
that are tied to it connect oneself to the Goddess. As they dance
around the Pole, the wreath (the Goddess) would descend down the
pole, thus consummating their marriage.

Beltane is also a Tree festival, many of the fires were light under a
sacred tree. For the Celts, this use of the Tree represents the death
and rebirth. The tree, appearing dead in the winter, would begin to
spout new branches and leaves during this time, thus signifying the
coming of summer. This use of the tree later evolved in the May pole
festival. It should be also noted that The Celts would also tie rags and
pieces of personal articles to the tree in attempt to connect themselves
to the spirit of the tree.

The other myth that is tied to Beltane is that of Shape-shifting.

Beltane, like its counterpart, Samhain, has mystical implications. Once
more the veil to other world is thinned and thus strange doings happen
on this day. One of them being, in Ireland Hags, or witches are given
to shape shift into hares and steal all the butter from the cattle. Even
in Ireland today, the men hunt down and kill all the hares in the fields
with the cattle. The epic chase of Ceridwen and Gwion, which resulted
in producing Taliesen, is a prime example of the changes of seasons
and consummation of the Goddess and God.

FOOD
MEADE
1/2 gallon water
1 1/2 cups raw honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice

Heat all ingredients together over medium heat in a large pot. As the
honey melts, an oily crust forms at the top. DO NOT REMOVE. When in
is well blended, remove from the heat, stirring occasionally as it cools.
This is the non-alcoholic version. (McCoy, page 136)
 FARLS
3 cups real mashed potatoes
2 cups dry oats
2 tablespoons butter
1/2 teaspoon cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
Pinch of pepper
Pinch rosemary

Soak oats in warm water for 15 minutes until soft and swollen. Mix
them with all other ingredients in a large bowl. Knead till mixture is
like thick dough. Make patties, fry in hot oil until brown. Serve
immediately. (McCoy, page 137)

BELTANE CREAM PIE

1 cup milk
1 cup cream
1/2 cup butter
3 tablespoons cornstarch
1 1/2 cups sugar
1 1/4 teaspoons vanilla
Ground nutmeg

Prepared piecrust, already cooked. Melt butter in pan over medium

heat. In separate bowl add milk to cornstarch, making sure it is fully
dissolved. Add this and all other ingredients to pan, except vanilla and
nutmeg. Stir till mixture becomes thick. Remove from heat and stir in
vanilla. Pour mixture into piecrust and sprinkle with nutmeg. Serve
chilled. (McCoy, page 134)

OATCAKES - IRISH
6 ounces Oatmeal (preferably fine)
2 ounces flour
1-teaspoon Salt
10 fluid ounces warm water

Mix flour and salt together. Slowly add warm water. Roll out on a
floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or
griddle until golden on both sides. Dry out in a cool oven (300
degrees) until crisp. These cakes are eaten buttered, with a glass of
milk, for supper, but are also terrific with wine and cheese.
 OATCAKES - SCOTS
1/2 cup Shortening
1 cup Oats or quick-cooking oats
1 cup All-purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 - 3 Tablespoons Cold Water

Cut shortening into next four ingredients until mixture resembles fine
crumbs. Add water, 1 Tablespoon at a time, until it forms stiff dough.
Roll until 1/8 inch thick on lightly floured surface. Cut into 2-inch
rounds or squares. Place on un-greased cookie sheet and bake at 375
until they just start to brown - 12 to 15 minutes. Bake on a hot griddle
or frying pan until the edges begin to curl. Turn over and cook the
other side. Do not let the oatcakes brown; they should be a pale fawn
color. Put on a wire rack to cool. They are delicious served with
cheese.

IRISH SODA BREAD

1 1/2 cups All-purpose flour -- unbleached, enriched
1 1/2 cups Whole wheat flour -- stone-ground
1/4 teaspoon Kosher salt
1/2 teaspoon Baking soda
1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and place a baking stone
(if available) on the rack. Preheat the oven to 375. In a mixing bowl,
combine the dry ingredients. Mix to incorporate. Make a well in the
center of the dry ingredients and add the buttermilk. Mix quickly to
incorporate the milk evenly. It may be easier to mix with the hands
than with a spoon. Form the dough into a loaf shape and place in a
nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven
and bake for 50-55 minutes, until well browned and a skewer inserted
in the center comes out dry. Remove from the oven and the baking
pan. Place on a wire rack to cool.

SAND TARTS (OLD GERMAN STYLE)

2 1/2 cups Sugar
2 cups Butter
2 each Egg, well beaten
1 each Egg white
 4 cups Flour
Pecans
Cinnamon

Cream the butter and sugar together. Slowly add the flour, working it
in well. Add the well-beaten eggs and mix thoroughly. Chill over night.
Roll out thin on lightly floured board; brush cookies with the egg white
which has been slightly beaten, sprinkle with sugar and a little
cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F
about 10 minutes.

THE CEREMONY

The following was created using poems by John Herrick and Caitlin
Matthews plus parts of a Ceremony found in The Book of Druidry. This
ceremony is designed to be generic and for the use of those who do
not have a specific God or Goddess to call upon, but nonetheless feel
connected to the Celtic festivals. Some of the poems have been altered
to fit the general concept of Beltane the original lines are bracketed.

The ceremony shall be as follows:

First: All will enter from the East in honoring of this being a solar
festival. All holding an unlit candle.

Second: Everyone who is participating will pick up a ribbon. Those who

are playing parts of East, South, West, and North will stand in their
perspective positions.

Third: The leader will open up the ceremony by lighting the fire and
say the following:

LEADER:

In the beginning gleaming fire was I

Grant, O Spirits of our Celtic ancestors, [O God/dess] thy Protection,
And in protection, Strength
And in strength, Understanding
And in understanding, Knowledge
And in Knowledge, Knowledge of Justice
And in Knowledge of Justice, the Love of it
And in the Love of it, the Love of all Existence
 And the Love of all Existence, the Love of Ourselves [the Love of
God/ess and all [Goodness]

ALL MOVE ONE FULL TURN CLOCKWISE

ALL SAY: MAY THERE BE PEACE IN THE EAST

EAST:

We will go as wren in spring,

With sorrow and sighing on silent wing,
And we shall go in Our Ancestors names [Our Lady's name]
Aye, til we come home again

Then we shall follow as falcon's gra[e]y

And hunt thee cruelly for our prey
And we shall go in your good names [in the Good God's name]
Aye, to fetch thee home again

ALL MOVE ONE FULL TURN CLOCKWISE

ALL SAY: MAY THERE BE LOVE IN THE SOUTH

SOUTH:

Then we will go as a mouse in May

In fields by night, in cellars by day,
And we shall go in Our Ancestor's name [Our Lady's name]
Aye, til we come home again

Then we shall follow as black tom's cats,

And hunt thee through corn and vats,
And we shall go in your good names [in the Good God's name]
Aye, to fetch thee home again

ALL MOVE ONE FULL TURN CLOCKWISE

ALL SAY: MAY THERE BE HARMONY IN THE WEST

WEST:
Then we shall go as an autumn hare,
With sorrow and sighing and mickle care
And we shall go in our Ancestors names [Our Lady's name]
Aye, till we come home again

Then we shall follow as swift gra[e]y hounds

And hunt thy tracks by leaps and bounds
And we shall go in your good names [in the Good God's name]
Aye, to fetch thee home again

ALL MOVE ONE FULL TURN CLOCKWISE

ALL SAY: MAY THERE BE TRUTH IN THE NORTH

NORTH:

Then we shall go as winter trout

With sorrow and sighing and mickle doubt
And we shall go in Our Ancestors names [Our Lady's name]
Aye, till we come home again

Then we shall follow as otter's swift

And snare thee fast ere thou canst shift
And we shall go in your good names [in the Good God's name]
Aye till we fetch thee home again

ALL MOVE ONE FULL TURN CLOCKWISE

LEADER:

Come; let us go while we are in our prime,

And take the harmless folly of the time.
[We shall grow old apace,
And die before we know our liberty.
Our life is short, and our days run
As fast away as does the sun;]
And, as a vapor or a drop of rain
Once lost, can ne'er be found again
So when or you or I are made A fable, song, or fleeting shade,
All love, all liking, all delight Lies drowned with us in endless night.
Then while time serves and we are but decaying
Come, my friends, come, let's go a-Maying!
ALL SAY:

WE SWEAR BY PEACE, LOVE, HARMONY AND TRUTH TO STAND

HEART TO HEART AND HAND IN HAND
MARK, O SPIRIT, AND HEAR US NOW
CONFIRMING THIS OUR SACRED VOW

All exit West by jumping over the fire and lighting their candle

Litha

Litha is also known as the summer solstice, Midsummer, All Couples

Day, and Saint John's Day. Litha is one of the fire festivals and occurs
on the longest day of the year. This is the time of year when the sun
reaches its highest apex, at the Tropic of Cancer. It is the day when
light overcomes darkness, a day of power. Litha also is one of the
"quarter days" or the Lesser Sabbats.

Litha, as a Wiccan holiday, has the Sun/God reaching full power, and
the Goddess pregnant with child. She holds promise of the bounty of
the harvest yet to come. Litha's name, depending which author you
read, has its roots in Greco-Roman, (McCoy, page 149) or according to
Our Lady of the Prairie Coven, Litha means opposite of Yule. This may
possibly have Saxon roots, though that is pure speculation. No others
authors that were researched for this article offered any explanation as
to the origins of Litha other than it is name for Midsummer.

Midsummer traditionally marks the beginning of summer (i.e. schools

out). Actually midsummer marks the actual middle of the Celtic
summer, falling between Beltane and Lugnasadh. Midsummer is known
also as a night of magic, made famous by William Shakespeare with
his play Midsummer's Nights Dream. As a Quote from Puck can attest
to:

Captain of our fairy band,

Helena is here at hand;
And the youth, mistook by me,
Pleading for a lover's fee.
Shall we their fond pageant see?
Lord, what fools these mortals be!
(Shakespeare, Act 3, Scene 2)
June in Europe and America is historically the busiest month for
weddings, hence All Couples Day. This tradition begins because this
time of the year was a time of rest for the Ancient Celts, the time
between planting and harvesting. June allowed time for the wedding
festivals and rest. This is best described in an English child's nursery
rhyme.

"…marry in the month of May

most surely you will rue the day.
Marry in June when roses grow
And happiness you'll always know…"
Author Unknown (McCoy, 167)

Saint John's Day celebrates the birth of St. John exactly six months
before the birth of Christ as he foretold of Christ's coming. The Celts,
as was their way, easily adopted this day and incorporated into their
summer solstice festivities just as they did with Beltane/May Day. A
poem demonstrates how the Celts and other cultures were able to
incorporate the various pagan meanings of Litha with a Christian one.

In praise of St. John--

May he give health to my heart.
St. John comes and St. John goes,
Mother, marry me off soon!
Author Unknown (Henes, page 61)

Litha's celebrations are as varied as the authors who write them are.
The times that the ritual should take place are also varied. McCoy
suggests that the ritual take place on the eve before June 21. (Pages
163-66) McCoy further states that during the ritual one should jump
over or walk in between two purifying fires. (Pages 153-54) Author of
Celestially Auspicious Occasions: Seasons, Cycles and Celebrations,
Donna Henes, says that Midsummer is a sun festival and is best done
during the daylight hours between sunrise and high noon. (Page 56)

Litha rituals as all ritual should be personal. Several of the authors

give basic outlines some for covens, some for the solitary. Most of the
authors used for this essay are Wiccan. This particular point of view
uses a very pregnant Lady and a Lord at the height of his powers. This
ritual, no matter what the tradition or the Gods/Goddesses involved
should include either the sun or a fire, or both.

FOODS
Litha's foods vary, depending upon the author and tradition you
adhere to. Cunningham suggests fruits, Buckland, cakes and ale, and
Starhawk, bread and drink. However, given that this is a day to
celebrate the sun, foods should be of yellow (gold), orange or reds.

BAKED TOMATOES
Serves 6-8
3 whole fresh tomatoes
1, 12-oz bag of shredded cheddar cheese
Fresh parsley

Pre-heat the oven to 350 F. Slice the tomato 1/2-inch thick, place on
tin foil. Liberal spread cheddar cheese on the tomatoes. Baked for 20
minutes. Remove from oven and sprinkle parsley over tomatoes.

SUMMER SQUASH
Serves 6-8
1 summer squash
1/4 cup of butter
Black pepper

Need one medium size sauce pan, set flame to medium. Place butter
in pan. Slice squash approximately 1/8-inch thick, layer into pan,
sprinkling pepper to taste on each layer. Stirring occasionally, cook to
taste. Takes 20-30 minutes.

Mom McCoy's Lemon Chess Pie

(Makes one nine inch pie)
1 unbaked pie shell
2 cups granulated sugar
1 tablespoon flour
1/2 teaspoon cornstarch
1 tablespoon corn meal
4 eggs
1/4 cup milk
1/4 cup butter or margarine, softened
1/2 cup real lemon juice
1/4 cup grated lemon peal

Preheat oven to 375 F. Place unbaked pie shell in a deep-dish pie pan.
Mix the sugar, flour, cornstarch and cornmeal, then add eggs, milk,
butter, lemon juice, and lemon peel. Beat until smooth. Pour mixture
into the pie shell and bake for about 40 minutes or until top is golden
brown.

ZUCCHINI CASSEROLE
(Serves 6-8)
5 zucchini
2 eggs, beaten
1 cup sour cream
1 cup sharp cheddar cheese, grated
2 cups mozzarella cheese, grated
1 teaspoon basil
1/2 teaspoon ground oregano
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground rosemary
1/2 teaspoon black pepper
1 cup fresh mushrooms
1 small chopped tomato
1/2-cup bacon bits
2 cups prepared croutons
1/2 cup of Parmesan cheese, grated

Preheat oven to 350 F. Mix all ingredients together in a large mixing

bowl. Place the mixture in a lightly greased 9 X 13 baking pan and
bake for 30 minutes.

THE RITUAL

The following is a mixture from the following authors, Shakespeare,

Buckland, RavenWolf, Starhawk, Cunningham and McCoy.

Altar should reflect the colors the colors of midsummer and face the
east. Bonfire should either be in the middle of circle or to the west.

Time: Sunrise

All enter from the west to face the rising sun. Those playing the parts
of the God and Goddess take their position on the east most side of
the circle. The Leader takes his/her place in the middle the rest form a
half circle, from west to south to north, facing towards the east.

Leader should cast the circle. After Circle is cast leader begins.
LEADER: God of the Sun, we have gathered here to day to honor you,
for now is the day of your greatest strength.

ALL SAY: We honor you.

LEADER: Goddess, mother, we gathered here today to honor you, for

today is the day you are full of bloom.

ALL SAY: We honor you.

LEADER: Today is the day we mark the end of the Oak Kings reign,
and the beginning of the Holly Kings.

GOD: (Facing the Goddess) Farewell to thee, my love. For my power

grows less with passing of the year.

GODDESS: (Facing the God) Farewell to thee, my love. For your son
grows strong within my womb.

ALL SAY: We honor you.

LEADER: Lord and lady, come into our hearts, and purify us. Smite
the darkness from our souls with your light.

GOD and GODDESS: (To jump hand and hand over the fire.) Come
join us children in the light. Let our fire purify your souls and make
your spirit bright.

LEADER: (Jumps over fire in the waiting arms of the God and
Goddess) We thank thee for your love and light.

ALL SAY: We honor you (Jumps over fire)

LEADER: (Closes Circle) We dedicate ourselves to the God and

Goddess, Lord and Lady, whose union formed another life. We give
ourselves with these ancient vows. Standing firm upon this earth you
have blessed.

ALL SAY: We honor you.

All leave towards the west

 Lughnasadh

Lughnasadh, pronounced Loo-nas-ah, also written as Lugnasadh, and

Lughnasa, and is celebrated on August the first and is the first harvest
festival of the year. Lughnasadh is also known as the First Festival,
and Lammas. Lughnasadh still survives is Modern Celtic societies,
Ireland calls the month of August Lunasa, Scotland, Lunasad , and
those who live on the Isle of Man, Luanistyn.

Lughnasadh is named after Lugh, and Celtic Deity who is generally

credited with freeing Ireland from the Firbolg, by defeating their King,
Bres. However, even though the Lughnasadh, is named after the
Tuatha De Dannan God Lugh, it is not his festival. Lughnasadh is
actually a festival to celebrate Lugh's foster mother, Tailtui. After
deafeating the Firbolg, Lugh became fostered to Tailtui, she was a
member of the Firbolg royal family. It was common practice for
warring peoples to foster to each other, to ensure peace. The legend
goes, that after the Tuatha De Dannan defeated the Firbolg, Tailtui
was obligated to clear vast tracts of land for planting. She supposedly
died of exhaustion from this endeavor.

Tailtui was buried by her foster son, Lugh, whose grief was so great
that he threatened to takes his vengeance out upon the crops of the
very fields Tailtui died clearing. Thus, they harvested the groups
before Lugh could do so, and celebrated with a feast honoring his
foster mother. She was buried beneath a great mound, named for her,
Tailtui. This mound is where, supposedly the first feast of Lughnasadh
was held. At the feast games of skill and contests of athletic prowess
where held. Also included in the activities where contests of poetry,
singing and storytelling. This was considered one of the first Olympic
events ever to be held.

Lughnasadh also means Oath Fair, Lugh meaning Oath in Gaelic and
nasadh, meaning Fair or gathering. After the harvest was in, it seems
that many contracts would be made for the coming season, such as
labor and marriage contracts. This contracts or oaths were formed and
renewed at the Lughnasadh. Many of the festivals of Lughnasadh
where more for the forming of partnerships and marriages then for the
traditional games form which it started. Though what better way to
check out a perspective spouse or someone to work for you than to
observe them in a contest of physical or mental skill.

The First Harvest is still recognized in many of today's agricultural

societies. Many a state or county fair is held during this time. In the
state of Michigan, besides a few dozen county fairs, there is also the
Renaissance festival, which begins in August. In the Americas, corn is
the first crop harvested and the native Americans also celebrated with
feasting and games. The First harvest is a grain festival and grain is
often the choice of sacrifice by both native Americans and European
cultures on this day. No matter, which grain is used the First Harvest
is a day of feasting. Lammas is the Christianized version of
Lughnasadh, meaning loaf-mass, though it is also attributed to mean
lamb-mass, a day set-aside for those to make tribute of lambs to their
liege lord. In Ireland today Lammas is celebrated on the first Sunday
of Lunasa (August). Traditionally the first grains would be blessed by
the Church and used in communion. Lammas first appeared sometime
during the 11th or 12th centuries, the church in a move to tighten its
control on the general populace allowed its priest to dedicate the first
Sunday of august to Lammas.

No matter if the 1st of August is called Lughnasadh, First Harvest, or

Lammas, it is a festival to feast, renew old oaths, and make new ones.
It should be regarded as a day of peace among warring fractions, as
with Firblog and Tuatha De Dannan, and as day to celebrate the
accomplishments of the dead, Tailtui, and honor them. It is time
pagans should embrace those who they believed have wronged them
and to move forward with their lives.

FOODS
Foods of Lughnasadh should be primarily of grains, such as breads,
corn, cakes and ale's. There are many more dishes that would be
considered appropriate to Lughnasadh than listed here, such as corn
on the cob, lamb, Wheat Bread, and any dish with a grain, or wheat.

CORNBREAD

Pre heat oven to 425 F. Sift flour with sugar, baking powder, salt, and
cornmeal. Add eggs, milk, and shortening. Beat till smooth. Pour into
greased pan 9X9X2. Bake for 20-25 minutes.

1/4 cup of sugar

4 teaspoons of baking soda

3/4 teaspoon of salt

1 cup of yellow corn meal

2 eggs

1 cup of milk

1/4 cup of shortening

1 cup of all purpose flour

LENTEN CAKE [EGGLESS]

Preheat oven to 350 F. Melt butter, add molasses and milk, and cool.
Sift together flour, sugar, allspice, baking powder, baking soda, and
salt. Stir raisins and mix well. Pour into buttered pan, 13X9X2, baking
for 30 minutes.

1/2 cup butter

3 tablespoons molasses

1 cup milk

4 cups all purpose flour

3/4 cup sugar

3 teaspoons ground allspice

2 teaspoons baking powder

1 teaspoons baking soda

1/2 teaspoon salt

1/2 cup raisins

BROWN RICE SALAD

Cook rice according to package directions. Put in next 5 ingredients

into large bowl and let stand for about 10 minutes. Add salad oil, then
stir in hot rice, celery and parsley. Sprinkle with crumbled bacon bits
and serve warm.
1 cup raw brown rice

1 small onion, minced

3/4 teaspoons of salt

1/8 teaspoon of pepper

1 teaspoon of sugar

1/2 cup of cider vinegar

3 tablespoons of salad oil

1 1/2 cup finely chopped celery

3 tablespoons minced parsley

4 slices of bacon, cooked until crisp

COUNTRY STYLE BUCKWHEAT GROATS

(Makes 4 Servings)

Combine buckwheat groats, milk, and salt in a small saucepan. Bring

to a boil, stirring occasionally. Spread evenly in an 8-inch square pan;
chill. Unmold; cut into 2 inch squares; dredge with flour. Brown on
both sides on lightly greased griddle, turning once. Serve with
buttered maple syrup.

1/2 cup buckwheat groats

3 cups milk

1/2 teaspoon salt

All purpose flour

Buttered maple syrup

RITUAL
It keeping with the tradition of Lughnasadh, and the fact that while it
became a religious holiday, it didn’t start out that way, the ritual will
include a more non-traditional approach. As Lughnasadh started out as
festival of feasts and contests, it fitting that the ritual includes many of
these elements. How is this to be done you ask?

1. You will need a calendar of local events in your area. This can
include Renaissance festivals, local, city, county or state fairs,
Highland games and much more. There are also various ethnic
festivals that can be incorporated into the ritual.

2. You will need to plan your meal. It should include at least one grain,
breads are the most convenient, because they can be found at any of
the above.

3. You will need to spend at least 5 minutes to honor those who

provided you with you meal. This can be done with a group of friends
or by you. After all, Lughnasadh was started to honor Tailtui, who
sacrificed her life for peace and to allow others a place to grow food.

A suggested thanks is as follows.

As our ancestors have done before us, and our children will do on the
morrow. Lets us honor Lugh's foster mother, and understand his
sorrow.

4. Then enjoy yourself, watch the contests, spend money in the

midway, and enjoy the crafts. Honor the hard work that went into
creating them, honor those who still know how to reap the harvest.

You must remember something's can just be enjoyed, not everything

has to be a major production

Mabon

To Autumn
O Autumn. Laden with fruit, and stained
With the blood of the grape, pass not, but sit
Beneath my shady roof, there thou may'st rest,
And tune thy jolly voice to my fresh pipe;
And all the daughters of the year shall dance1
Sing now the lusty song of fruits and flowers.
-William Blake-
Mabon, (May-bon) is known as the Autumn Equinox, Harvest Home,
Second Harvest, the Witches Thanksgiving and Siring Fate. (Mabon in
Welsh mean son.) This reference usually refers to the son of the Welsh
goddess Madron, Mother and Son.

The Mother and son aspect is the most common among the neo-
pagans, and fits well with in the Wiccan perspective of the Holly King
mythology. It should also be noted that McCoy (page 185) claims that
the Celts did not call Mabon by this name but rather it was originally a
Norse festival. Though adopting other cultures festivals and Gods fits
in with the Celtic adaptability and mentality.

Autumn Equinox refers to a time of the year when day and night are
equally balanced. The sun is in the process of crossing the equator and
in astrological terms is entering the sign of Libra. The sun is the focal
point of energy (along with the moon) and such; its life force pushes
us to discover more about ourselves. This movement into the Libra
puts a congenial, cooperative outlook on that time of year, just what
was needed by the communities, as they all worked together to
complete the harvest.

Harvest Home is an Anglo-Celtic version of the original Mabon, and fell

in-between the First (Lugnasadh) and the Third (Samhain) Harvests.
Harvests festivals were a very important part of the pre-industrialized
culture. It was a time of relief and of rest. Relief that the crops were in
and rest to catch their breath before the work of preparing for winter
began. This was a time to give thanks.

The Witches Thanksgiving, according to McCoy is one of the oldest

holidays known to Europe. On this I will have to disagree, first the
author mentions that Mabon is actually a Norse holiday, then
contradicts herself with the above statement. Actually I believe she is
trying to draw comparisons between the Witches Thanksgiving and the
American Thanksgiving. There are similarities, though the reason she
states about the time differences are not the same. The American
Thanksgiving is celebrated at the time of year it is, not because the
Puritans choose that date to distant themselves from the Pagan
Mabon, but rather because they had a late harvest and an early
winter. Thus celebrating it when they could, survival being more
important then distancing themselves European witches Thanksgiving.
(McCoy page 185-189)

Autumn is over the long leaves that love us,

 And over the mice in the barley sheaves;
Yellow the leaves of the rowan above us,
And yellow the wet wild-strawberry leaves.

The hour of the waning of love has beset us;

And weary and worn are our sad souls now;
Let us part, ere the season of passion forget us,
With a kiss and a tear and dropping brow.
> W.B. Yeats (page 14-15)

Siring Fate according to King, are claims that this is the true name of
Mabon. Using Greek Mythology, the story of Persephone and Madron
and Mabon. Claiming that the name Mabon is the son's name, not the
Sabbats. He basis his claim on the fact that, Mabon, mates with his
mother Madron, thus siring the new season. He using the story of
Persephone to back up his assertion, stating that when Persephone
leaves her mother to be with Hades, the new season begins. While
there may be similarities to these myths, King is making the common
mistake of associating cultures based on similarities rather than the
uniqueness of each myth, or culture. Claiming as did Caesar and
others that the Celts, Gods, heroes, Legends and Myths, were in
actuality Greco-Roman.

. Mabon is a celebration of life and death, and giving of life again, the
cycle of the seasons. Mabon is a time to enjoy the fruits of a hard
year's labor, to stock up for the long winter. No matter how you
celebrate Mabon, or how it came about, or whatever it's true name
may be, it is important to know that Mabon a time for giving thanks.

FOODS

Roast Mutton

1 Lam leg 7-8 pounds

2 teaspoons dried dill weed

1/2 teaspoons dried rosemary leaves

1 teaspoon of salt

1/4 teaspoon of pepper

 1 clove of garlic

Set oven at 325 F, for 3 1/2 hours for well done. Sprinkle roast with
seasonings, take knife and make several small insertions, place pieces
of garlic in Roast. (Remove cloves before serving.) Place lamb, fat side
up, on rack in shallow roasting pan. Roast till desired pink(ness). 7-9
lb.: rare: 15-20 minutes, Medium: 20-25 minutes, well: 25-30 minutes
per pound.

New Small Potatoes

Wash potatoes lightly and leave whole. Heat 1 inch salted water to
boiling. Add potatoes. Cover and heat to a boil; reduce heat. Boil to
tender, 20-25 minutes; drain, and butter.

Citrus Salad

1 1/2 cups of boiling water

1 package (6 ounces) lemon flavored gelatin

2 cups ginger ale, chilled

4 oranges

2 grapefruit

Pour boiling water on gelatin; stir until gelatin is dissolved. Stir in

ginger ale. Refrigerate until slightly thickened.

Pare and section oranges and grapefruit. Cut sections into 1-inch
pieces; stir into gelatin mixture. Pour into 8-cup mold. Refrigerate until
firm, about 4 hours; unmold. Garnish with additional orange sections
and salad greens if desired.

Rum Cracker Torte

6 eggs, separated

1/2 cup sugar

2 tablespoons vegetable oil

 1 tablespoon rum flavoring

1/2 cup sugar

1/4 cup all purpose flour

1 1/4 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup fine graham crackers

1 cup of finely chopped nuts

1 square (1 ounce) unsweetened chocolate, grated

Rum-flavored Whipped Cream

Heat oven to 350 F. line bottoms of 2 round pans, 8 or 9X1 1/2 inches
with aluminum foil. Beat eggs whites in 21/2-quart bowl until foamy.
Beat in 1/2 cup of sugar. 1 tablespoon at a time; continue beat until
stiff and glossy. Beat egg yolks, oil and rum flavoring in 11/2 quart on
low speed until blended. Add 1/2 cup of sugar. Flour baking powder,
cinnamon and cloves; beat on medium speed 1 minute. Fold egg yolk
mixture into egg whites. Fold in cracker crumbs, nuts and chocolate.
Pour into pans.

Bake until top springs back when touched lightly, 30-35 minutes. Cool
ten minutes. Loosen edge layers with knife; invert pan and hit sharply
on table. (Cake will drop out) Remove foil; cool completely.

Split cake to make four layers. Fill layers and frost torte with Rum
Flavored Whipped Cream. Refrigerate for at least 7 hours.

Rum-flavored Whipped Cream

Beat 2 cups of chilled whipping cream, 1.2 cup powered sugar and 2
teaspoons of rum flavoring in chilled bowl till stiff.
RITUAL As Mabon is a time of giving thanks there are several
suggested rituals. The first involves those more fortunate helping out
those less fortunate. This can involve helping out at a shelter,
volunteering at a hospital or working for the Homes for Humanity
project. There are many more ways to help; the point is to give to
those who can't help themselves. It may also involve teaching them a
skill (reading and writing) to helping them find a job.

A more formal ritual involves candles, a meal and being surrounded by

those who love you and those whom you love. It is actually a very
simple ceremony, after opening up the circle around the table, the
Leader starts by reciting the following and passing on the flame to
light the candles stationed on each of the corners. Pass flame
clockwise. As each person receives the flame to light their candle they
also recite a section of the blessing, until the flame returns the flame,
the leader then close the circle and all eat and enjoy the harvest as it
is meant to be enjoyed. The recommend blessing is the Charge of the
Goddess.

Leader:
Hear ye the words of the Star Goddess;
She in the dust of whose feet are the hosts of heaven,
and whose body encircles the universe:
I who am the beauty of the green earth,
and the white moon among the stars,
and the mystery of the waters,
call unto they soul:
South:
Arise, and come unto me.
For I am the soul of nature,
who gives life to the universe.
From Me all things proceed, and unto Me all things must return;
and before My face, beloved of gods and of men,
let thine innermost divine self be enfolded in the rapture of the infinite.
West:
Let My worship be within the heart that rejoices;
for behold, all acts of love and pleasure are My rituals.
And therefore let there be beauty and strength, power and
compassion,
honor and humility, mirth and reverence within you.
North:
And thou who thinkest to seek Me,
Know that thy seeking and yearning shall avail thee not,
unless thou knowest the Mystery:
that if that which thou seekest thou findest not within thee,
thou wilt never find it without.
For behold, I have been with thee from the beginning;
And I am that which is attained at the end of desire.
Leader:
And so Mote it be!

Samhain

Samhain (pronounced Sowain, Sah-uin, or Sahm-hayn) is also called

the Celtic New Year, The Third harvest, All Hollows Eve, the Day of the
Dead, and of course Halloween. There are many more names for
Samhain, but rather then having a different meaning, they are actual
different variations of the same name. For example: All Hollows Eve is
also equal to All Saints Eve; the Day of the Dead is also the Feast of
Spirits; and Samhain is also called Samhuinn. McCoy claims that there
are many possibilities for the name Samhain, one being that it is
named for the Aryan God of the Dead, Sama. The second, is that is
Gaelic for summers end, Samhraidhreach. The third one, and the more
likely, is that it is Irish Gaelic for November (McCoy page 23).

Samhain along with Beltane is one of the original fire festivals. Beltane
is the Sabbat to celebrate the beginning of life (planting), Samhain to
celebrate death (harvest). This continuing circle is very much part of
the Celtic way of viewing things. In Wiccan tradition this Sabbat is to
celebrate the death of the Oak King, and is followed with six weeks of
mourning by the Goddess.

Samhain has been, at least for the modern neo-pagan, the Celtic New
Year. However there are at least two writers that dispute this, Pliny
the Elder, and the Athenian. Both of these writers claim that the Celts
began their New Year in July-Midsummer to Midsummer, the highest
point of the Sun (King, page 106). Modern Neo-pagan writers should
note. If one really thinks about it, it would make sense to start and
end the year on the longest day.

The Third Harvest was a time to collect the last sheaves of wheat from
the fields, pick the last apple from the tree. In Celtic cultures it was
the custom to have all the crops in by October 30. After that all the
crops in the field, fruit on the tress, became property of the fairies. It
was considered to be taboo to do so after, bring the wrath of the
fairies upon you, and the possibility of a lifetime of bad luck. One of
Samhain's many traditions is to leave a bit of food by your door to
feed the little folk, and in some parts of Ireland, Wales, and Scotland
this tradition is still observed (McCoy, page 38-39).

All Hollows Eve (October 31), All Saints Day (November 1) and the
Day of the Dead (November 2) was the Catholic Church's answer to
Samhain. As with many of the other pagan holidays, the Church, when
confronted with a pagan ritual it could not abolish, adopted it.
Approximately in the 9th century the Abbot of Cluny- in France
established Michaelmas. A day to celebrate the Saint Michael. This day
was later changed to Hollowmas in the 10th century, soon to be
followed by All Saints Day and the Day of the Dead. The Hollowmas
was a day to celebrate the dead; All Saints Day called for sinners and
saints to be restored to heaven; with the Day of the Dead, the dead
redeemed or otherwise, was celebrated. This change of the names but
not the holiday allowed the pagans to accept the holidays as Christian
ones. The pagans already believed this to be a time when the dead
and the living were allowed to both dwells in the same place. When the
veil separating the two dimensions was at it’s weakest. On All Souls
Day many would make cakes to feed the dead (some traditions never
die, pardon the pun), as demonstrated by the following song, the
predecessor to trick or treat.

Soul! Soul! For a soul cake!

I pray you, good missis, a soul cake!
An apple, a pear, a plum, or a cherry,
Or any good thing to make us merry.
One for Peter, two for Paul,
Three for Them who made us all.
Up with the kettle and down with the pan.
Give us good alms, and we'll be gone.

Halloween, the Witches New Year, the personal favorite of many

modern pagans, including this author, first was and always will be a
Christian creation, as was mentioned in the previous paragraph.
Halloween, or those who celebrate, have taken it back from the
Christians and have returned it to it's rightful place, that being one of
the most celebrated pagan holidays. McCoy states that Halloween use
of masks is a practice that begin in the Burning Times, claiming that
Witches used masks not to be identified when traveling at night. I
dispute this,

1). Without going into a treatise on the Burning Times, witches rarely
worked in covens, thus having no reason to disguise themselves from
others.
2). The use of masks is very old. Given the fact that many pagan
cultures believed this to be a day when the dead were able to cross
over, many wore masks to disguise themselves and frighten away evil
spirits. One of the other carryovers from both the Christian and pagan
influences, the use of the carved pumpkin, they liked masks were
design to confuse and frighten away evil spirits.

However you choose to celebrate Samhain, or whatever name you

wish to call it, it is a fun day. A day to become something other then
what you are, to become closer with the spirits, and to celebrate the
passing of your ancestors.

RITUAL

As was discussed Samhain is a when the Spirit world is at it's closest

to our world. One of the many ways to honor this fact is:

1) to leave and offering by your back door.

2) Leave and empty place setting for a departed loved one and your
dinner table.

As was stated earlier, Samhain is one the favored of all the Sabbats by
pagans, and non-pagans alike, and as such should be celebrated with
others. The following ritual is designed with that in mind, with very
liberal borrowings from Starhawk and McCoy.

The following items will be needed:

1. One white candle

2. One black candle

3. Chalice (wine if appropriate)

4. Cakes (enough for all participants)

5. A list of those whom you wish to honor. Each person involved would
have their own list, to be shared at the proper time.

6. Four pumpkins to be used to make the four corners.

First purify and cast your circle according each particular tradition.
Then invoke the God and Goddess. Begin ceremony.

LEADER: (Enters the circle from the East, lighting the black candle.)
Merry Meet and Welcome. The Circle is open, yet unbroken. This is a
time that is not a time, in a place that is not a place, on a day that is
not a day. We stand at the gate between the living and the dead on
this night when the veil between the two worlds is the thinnest. We
are here to witness the death of the Holly King, the waning Sun God,
the lover and husband of the Crone Goddess. We, the (insert name
here), welcome the Holly Lord

ALL: We welcome him. Lead us, Lord.

HOLLY KING: Follow me, I am here. (Group follows him in)

LEADER: Be our Guide

HOLLY KING: I am the Guide, the Way is open.

ALL: Be our Guide.

HOLLY KING: I am the Guide, the Way is clear.

ALL: Be our Guide.

HOLLY KING: I am the Guide, Death is no barrier.

ALL: Be our Guide.

(Pass cakes and wine.)

HOLLY KING: Follow me, for time is near. (Passes Chalice with wine.
At this time, each person, or those who want to, can read their own
passage of remembrance.)

HOLLY KING: What is remembered, lives.

ALL: What is remembered, lives.

HOLLY KING: What is forgotten, dies.

ALL: What is forgotten, dies.

HOLLY KING: What is remembered, lives.

ALL: We remember.

HOLLY KING: Death is a truth as is life, and just as life cannot last
forever, neither can death. You shall see me again, reborn, gaining in
strength and vibrancy. When it seems that the darkest has come, as
the Yuletide fades, under the stars, when it is my time again, you shall
see me born. Through me, all passes out of life. (Holly King
extinguishes black candle)

CRONE: (Enters, lights white candle) But through me, all may be born
again. The Holly King has shown me the way. Now, on this night of
Samhain, at this place and time between the veils.

ALL: Everything passes, changes.

CRONE: Seed becomes fruit.

ALL: Fruit becomes seed.

CRONE: In birth, we die.

ALL: On death, we feed.

CRONE: For my womb is the cauldron of rebirth. (Passes cakes)

ALL: In us, the circle is ever turning.

(Turn to our neighbors and say, "Blessed be.")

CRONE: Take me as yours, for winter is my time. We thank you,

blessed spirits and ancestors, for joining us. You shall not be forgotten
any time soon. (Extinguishes candle)

ALL: So do we accept you. So Mote it Be!

LEADER: The circle is closed.

Ceremony is over. All leave to the west.

FOODS

CAKES FOR THE DEAD

Makes about 3 dozen, dough must be chilled several hours to
overnight.

1/2 c veg. oil

4 sq unsweetened chocolate (4 oz) melted

2 cups granulated sugar

4 eggs

2 tsp vanilla

2 cups pastry flour (not hard, sifted or cake flour)

2 tsp baking powder

1/2 tsp salt

1 cup confectioner's sugar

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time
until well mixed. Add vanilla. Measure flour by dipping method or by
sifting. Stir flour, baking powder, and salt into oil mixture. Chill several
hours to overnight. Heat oven to 350 degree F [175 degree C]. Roll
about a tablespoon of dough into a ball (yes, it's messy). Drop balls
into confectioner's sugar & roll around until coated. Place about 2
inches apart on greased baking sheet. Bake 10-12 min. They will be a
little soft but should not be mushy. Edges should be firm.

HOT APPLE CIDER 1 1/2 gallons Apple Cider

2 whole cinnamon sticks

5 cloves

1 large orange, sliced thin with peel left on

1/2 lemon, sliced thin with peel left on

1/2 cup sugar

Directions: In large pot, combine cider, cinnamon sticks, cloves,

orange and lemon slices, and sugar to taste. Serve hot.
American Traditional Pumpkin Pie

3 eggs 1/2 cup sugar

1/4 cup packed brown sugar

2 cups pumpkin mush*

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

1/2 tsp. salt

1- 12oz can evaporated milk

1 pie shell

Preheat oven to 450 degrees. In a large non-metal bowl combine

sugars and eggs. Add in the pumpkin mush, the spices, salt, and
evaporated milk. Pour the filling into the pie shell. Bake for 10
minutes, and then reduce heat to 350 and bake for another 50
minutes, or until pie sets. Make 6-8 servings.

*Pumpkin mush: cut a medium pumpkin in half. Prick the skin several
times with a fork, and place on a cookie sheet, cut-side up. Bake for
50 minutes or until very soft when poked with a fork. Let the pumpkin
cool, then scoop out the seeds with a spoon. Scoop out the pumpkin
meat, and throw away the skin. Mash the pumpkin meat with a potato
masher or puree in a blender/food processor. Makes about 4 cups

WORK CITED FOR THE SABBAT SERIES

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Britain, Granada, London, 1982.

Carr-Gomm, Philip The Elements of the Druid Tradition Element Books,

Rockport, MA 1998

Danaher, Kevin, The Year in Ireland, The Mercier Press, Cork, 1972.
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Celebrations, A Pedigree Book. NY, NY 1996

Hole, Christina, Witchcraft in England, Rowman & Littlefield, Totowa

NJ, 1977.

Holleston, T.W., Celtic Mythology: History, Legends and Deities,

NewCastle Publishing, Van Nuys, CA 1997<?P>

MacCana, Proinsias, Celtic Mythology, The Hamlyn Publishing Group,

Ltd., London, 1970.

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London, 1977.

Matthews, John, The Druid Source Book: Complied and Edited by John
Matthews, A Blanford Book, London, England, 1997

Matthews, John and Caitlin Matthews, The Encyclopedia of Celtic

Wisdom, Element Books Rockport, MA 1994

McCoy, Edain, The Sabbats: A New Approach to Living the Old Ways,
Llewellyn Publications, St. Paul, MN 1998

Nichols, Ross, The Book of Druidry, Harper-Collins, London, England

1992

Powell, T.G.E. The Celts, Thames & Hudson, New York, 1980.

Sharkey, John, Celtic Mysteries, the Ancient Religion, Thames &

Hudson, New York, 1979.

Squire, Charles, Celtic Myth, Legend, Poetry, and Romance, Newcastle

Publishing Co., Van Nuys, CA, 1975.

Stewart, R.J. Celtic Myths, Celtic Legends, Blanford Books, London,

England, 1997

Williamson, John, The Oak King, The Holly King, and the Unicorn,
Harper & Row, New York, 1986.

Wood-Martin, W.G., Traces of the Elder Faiths of Ireland, Kennikat

Press, Port Washington, NY, 1902.