SECTION ONE - HOLIDAY LORE
Midsummer - Ahneke Greystone
Midsummer Recipes - Gathered and contributed by StormWing
Midsummer – Hail and Farewell
That I am mortal I know and do confess
My span of day:
but when I gaze upon
The thousandfold circling gyre of the stars,
No longer do I walk on earth
but rise
The peer of God himself to take my fill
At the ambrosial banquet of the undying.
Claudius Ptolemaeus, Greek-Egyptian, 2nd
Century
Such a wonder, this season of paradox! A vibrant moment of existence, warm caresses
from the Sun, long days to share with family and friends. It is a time for first
harvest and second sowing. For some there is more to do than a day’s time allows;
for others it is a time of sweet pause and respite. We are poised between increase
and decline. Balanced on the Mystery.
Gathered around the fires of Midsummer Eve, we reflect on the turn of the Wheel and
the symbolism of fire as a sign of our consciousness. The awakening we experience,
as did the God, when times of frivolity and independence turn to times of
responsibility and community. It is a time of maturity and reflection. On Midsummer
Day our focus will be on celebration; a time for living in the moment and making
merry. A Dance of Life, with our minds and bodies attuned to the awesome
possibility and promise of existence. Tonight we are comforted knowing that as fire
burns it cleanses and purifies, clearing the land and our psyche for the time of
repose ahead. Providing the fertile source from which the cycle turns again in
Winter.
This holiday transcends all time and culture. The heritage of the celebration is
sometimes unacknowledged, and sometimes celebrated much as it has been for hundreds
of years. Modern pagans recognize several names; it was called Litha or Vestalia in
ancient Rome, Gathering Day in Wales, Feill-Sheathain in Scotland, Alban Heflin in
the Anglo-Saxon tradition, Thing-Tideln in Scandinavia and All Couple’s Day in
Greece, and it is the Celtic Feast of Epona. It was and often still is celebrated
throughout Russia, Europe, the East, Africa and the Americas, and other places
throughout the world honoring the season of ripeness and the advent of the
harvesting.
In ancient times Midsummer was as well a time for celebration and reflection. Rites
were ecstatic, celebrating fecundity and harvest, placating the gods for gentle
rather than destructive weather. We knew that Divine whim could destroy the crops
we needed to harvest in order for human and animal to survive the upcoming Winter.
This was the most powerful fire festival of our solar holidays.
Summer was a time of war, a time of invasion and defense. Our ancient family
connected the death of their compatriots with the peak and passing of Summer. The
symbolism of the burgeoning land, cut into harvest, and the strong men who died in
war was a powerful and integral part of the holiday. Even in ancient times, the
paradox prevailed. Life and death.
The wedding month of June traces to our pagan roots. Courting traditionally began
at the Winter Solstice, when days were not as filled with tasks, and there was time
to focus on familial matters. Towards Spring, pregnancies became obvious. Marrying
in May was considered unlucky, as that was the time of the Sacred Marriage. Thus,
marriage became common after Beltane. Mead was traditionally drunk for the month
following the bonding to guarantee fertility and the health of children conceived.
The Full Moon in June is known as the Mead Moon, and we honor this today in our
reference to a wedding holiday as a honeymoon.
Midsummer, especially the Eve, is a time when the Fairie become visible to our human
eyes. The boundaries between the worlds are thin. Even those of us who rarely
experience fey moments can be caught up in the mischief and mayhem brought to us
this evening. We will be reminded that our world is a quixotic one. If we have
become too staid, that will be remedied this evening! The fairies delight in
revealing our human foibles and turning our world on end.
Midsummer in some traditions was the time the Ivy King was seen as battling and
overcoming the Oak King. He ruled for the next six months, until the Winter
Solstice when the fated battle began again, with the Oak King then victor. In other
traditions, the Sun King was seen as born on the Winter Solstice, reaching his
peak at Midsummer, to decline and pass either into the Underworld as reigning
King there or into repose until his rebirth in Winter. The myth of Demeter and
Persephone gave inspiration to a yearly cycle of the Feminine Divine, who at
Midsummer is seen as the Daughter who has just begun her journey to the Underworld
and the Mother who has not yet realized that her beloved daughter has gone. She will
shortly understand this, and she will send the Earth into decline and mourning.
The Goddess at Midsummer is the Lover-Mother. She is pregnant and aware of the life
within. This is a bittersweet time. The mature God is her husband and the father of
her child. He is more her partner at this time than at any other. Emotionally and
intellectually they are equals. She is enjoying this time of mundane connection. It
is as though her tasks are done and she finds the time to relax and enjoy life. She
who always leads and inspires can briefly lay her head upon the shoulder of her
consort and let someone else take charge. Shadowing her joy is the knowledge of what
will come. Her lover will pass over and she will evolve once again separate from
him. The child within is her connection to this Earthly time and the wonders of
physical existence. It is also her connection to Eternity. What agony she will
suffer, though, to see all that she loves pass. Even as her wiser self knows the
purpose.
Goddesses for Midsummer include Earth Mothers and Goddesses of beauty and mature
sexuality, fire goddesses and goddesses of the animals and the hunt. They include:
Aine, Ameaterasu, Anahita, Aphrodite, Artemis, Asherah, Brighid, Cardea,
Coaltique,
Corn Mother, Danu, Erzulie, Esmeralda, Freya, Flora, Gaia, Hera, Hestia, Iamanja,
Inanna, Ishtar, Li, Litha, Mawu, Oraea, Oshun, Oya, Pele, Rhea, Rhiannon, Spider
Woman, The Corn Mothers, Tiamat, Tonantzin, Vesta, Yellow Land Earth Queen,
Yemaya.
The God has matured from the free and independent young man to the wise elder, the
King who has learned of commitment and responsibility to his Queen, his family and
his community. He is the counselor and the person others turn to for leadership and
guidance. The Lord of the Greenwood is now the Sun King. He wears his crown with
dignity and with some sorrow. For he remembers how at Beltane he envisioned the
blood upon the corn. He knows his time is about to end. He reflects on a life of
joy and abandon, of peace and contentment, of accomplishment and triumph. It is
the time when he looks back on his life, rather than forward. The time remaining is
short. With age and maturity comes the wisdom in him that accepts his life, is aware
of the contributions he has made and acknowledges his fate. He looks to the end with
peace now, fearless and aware of his role in the theater of life.
The Gods of Midsummer are the Gods of the hunt, Gods of the Sun, Father Gods and the
Gods of the Arts. They include: Apollo, Arthur, Balder, Balin, Cernunnos,
Faunus,
Gwynn ap Nudd, Hades, Heimdul, Helios, Herne, Hugh, Lugh, Pan, Perkunis, Phol, Ra,
Taliesin, Woden.
-Midsummer Correspondences-
Verdant and growing shades, colors of light and fire - gold, green, hazel, orange,
peridot, pink, red, yellow.
Trees: The most powerful being the oak, ivy and mistletoe, but also including
evergreen and fruit-bearing trees - fir, holly, mistletoe, pine, hawthorne, maple,
oak, peach, palm, rowan.f
Crystals/Stones: Amber, carnelian, cat’s eye, citrine, clear quartz crystal, copper,
emerald, garnet, peridot, ruby, sulfur, yellow topaz.
Flowers: Red flowers, carnations (red), honeysuckle, iris, lily, marigolds,
nasturtiums, rose, sunflowers, trefoil, wisteria, witches’ broom.
Creatures: Cardinal, dove, lizard, magpie, parrot.
Herbs: Basil, chive, chervil, dragon’s blood, fennel, lavender, mint, parsley,
Rosemary, rue, sage, St. John’s wort, tarragon, thyme, vervain, violet.
Incense: Carnation, cedar, cinnamon, copal, fir, frangipani, frankincense, myrrh,
pine, rose, rosemary, sandalwood, tangerine, thyme, vervain, violet, wisteria.
Oils: Carnation, citronella, geranium, lime, musk, orange, tangerine,
ylang-ylang.
Foods: Hot and spicy foods, corn, dark breads, tomato and red vegetable juices.
And now it is Midsummer! May you cherish the special moments of your life, honoring
them as Divine gifts. May the love you have for family and community be paramount
today, and may you see in the eyes of your mates, children, family and friends that
spark of eternity that is a part of each of us. Celebrate!
Blessings of the Sun King and the Queen of Summer to you!
Ahneke Greystone
Midsummer 2000
The night has a thousand eyes,
And the day but one;
Yet the light of the bright world dies
With the dying sun.
William Bourdillon
Litha / Midsummer Recipes
Gathered and Contributed by StormWing
The following recipes are gathered from several various sources. Not only have I
listed food recipes, but you will also find two different ones for mead, and a couple
for incense and one for potpourri. All are appropriate for the Litha turn in the
Wheel of the Year. The source and author of each recipe is noted on each.
Vegetable Rosti (for Midsummer Supper - British)
Recipe by Jan Brodie
1 lb. Potatoes
1 lb. Mixed Carrots and Parsnips
4 Spring Onions (chopped)
3 Tbs. Snipped Chives
1 oz. Butter
2 Tbs. Oil
Boil the root vegetables for about ten minutes, drain and cool. Grate the vegetables,
season and add chives and spring onions. Grease a heavy frying pan or skillet with
the butter and pour in half the oil. Add the mixture to the hot pan, pressing down
gently. Turn down the heat and cook gently for about ten minutes. Turn over by
placing a plate over the pan and then tipping the Rosti onto the plate, slide the
Rosti back into the pan to cook the other side. Serve hot with green salad.
(The above recipe for "Vegetable Rosti (for Midsummer Supper - British") is quoted directly
from Jan Brodie's book "Earth Dance: A Year of Pagan Rituals", page 98,
Capall Bann Publishing, 1995
Summer Pudding
Recipe by Jan Brodie
1 lb. Mixed Red Soft Fruits
4 oz. Sugar
Enough White Bread to line a Pudding Basin
Whipped Cream for serving
Trim the crusts off the bread and line the pudding basin with it, cutting a circle
for the base. Ensure that the basin is lined without any gaps.
Cook the fruits and sugar, without adding extra water, for a few minutes until the
juices run. Drain the fruits and retain the juices.
Fill the lined bowl with fruit and place a circle of bread on top, enclosing the
fruit. Then put a plate on top held down with a weight on top. Place in fridge
overnight. When ready to serve, turn out onto a plate and pour the reserved juices
over the top. Serve with whipped cream.
(The above recipe for "Summer Pudding" is quoted directly from Jan
Brodie's book "Earth Dance: A Year of Pagan Rituals", page 98-99, Capall
Bann Publishing, 1995)
Cauldron Cookies
Recipe by Gerina Dunwich
3/4 cup Softened Butter
2 cups Brown Sugar
2 Eggs
1 tablespoon Lemon Juice
2 teaspoons Grated Lemon Rind
2 cups Flour
1 cup Finely Chopped Pecans
Cream the butter in a large cast-iron cauldron (or mixing bowl). Gradually add the
brown sugar, beating well. Add the eggs, lemon juice, and rind, and then beat by hand
or with an electric mixer until the mixture is well blended. The next step is to stir
in the flour and pecans.
Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate
overnight.
When ready, shape the dough into one-inch balls and place them about three inches
apart on greased cookie sheets. Bake in a 375-degree preheated oven for approximately
eight minutes. Remove from the oven and place on wire racks until completely cool.
This recipe yields about 36 cookies which can be served at any of the eight
Sabbats,
as well as at Esbats and all other Witchy get-togethers.
(The above recipe for "Cauldron Cookies" is quoted directly from Gerina
Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan Spells,
Potions and Recipes", page 167, A Citadel Press Book, Carol Publishing Group,
1994/1995)
Fruit Salad with Love Spell
Adapted from Recipe by Morgana of Hawaii
Make a salad of the below-listed ingredients, concentrating on the love you wish to
share. Chant the Spell Incantation as you chop and slice. The “fruit of pine”
mentioned in the incantation can be either pine nuts or pineapple.
Fruit Salad Ingredients:
1 cup Mango
1/2 cup Pine Nuts (optional)
1 cup Pineapple, to be cut into bite-size chunks
1 cup Apple, to be cut into bite-size chunks
1 cup Peaches, to be cut into bite-size chunks
2 or 3 Bananas, to be sliced (depending on personal preference)
1 small jar Red Cherries
1/2 cup Coconut (if desired)
Spell Incantation:
"Fruit of mango, fruit of pine,
Let the one I love be mine.
Fruit of apple, fruit of peach,
Bring him (her) close within my reach.
Fruit of banana, fruit of cherry,
Let his (her) love for me not vary.
As I work my magick spell,
Warmly in his (her) heart I dwell.
I now invoke the Law of Three:
This is my will, so mote it be!"
Mingle the fruits and place your hands on either side of the bowl, while visualizing
you and your loved one building a life together. Then serve the salad.
(The above recipe for "Fruit Salad with Love Spell" is adapted from Morgana
of Hawaii's recipe in Scott Cunningham's book "The Magic in Food: Legends, Lore
& Spells", page 243, Llewellyn Publications, 1990.)
Midsummer Ritual Mead
Recipe by Gerina Dunwich
2-1/2 gallons Water (preferably fresh Rainwater blessed by a Wiccan Priestess or
Priest)
1 cup Meadowsweet Herb
1 cup Woodruff Sprigs
1 cup Heather Flowers
3 Cloves
1 cup Honey
1/4 cup Brown Sugar
1 cup Barley Malt
1 oz. Brewer's Yeast
Pour the water into a large cauldron or kettle. Bring to a boil and add the
meadowsweet herb, woodruff sprigs, heather flowers, and cloves. Boil for one hour
and the add the honey, brown sugar, and barley malt. Stir thirteen times in a
clockwise direction and then remove from heat.
Strain through a cheesecloth and allow the mead to cool to room temperature. Stir in
the brewer's yeast. Cover with a clean towel and let it stand for one day and one
night. Strain again, bottle, and then store in a cool place until ready to serve.
Midsummer Ritual Mead is an ideal drink to serve at Summer Solstice Sabbats, as well
as during all Cakes and Ale Ceremonies and Esbats.
(The above recipe for "Midsummer Ritual Mead" is quoted directly from
Gerina Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan
Spells, Potions and Recipes", page 172, A Citadel Press Book, Carol Publishing
Group, 1994/1995)
Mead
Recipe by Rosemarie Taylor-Perry
Ingredients for five gallons of dry mead:
13-1/2 pounds light honey
1/4 TSP Powdered yeast extract
1/2 ounce champagne yeast
1/2 ounce sherry yeast
This is a terrific mead that only takes about five months to ferment out. If you'd
like it sweeter, add an ounce of potassium sorbate and another pound or so of honey
boiled in a cup of water to the batch after it's completely done and you're ready to
bottle it. Keep the fermenter tightly covered!
Combine the honey with 1 gallon of water. Boil for 15 minutes and skim off the foam.
Add the honey-water to a sanitized fermenter and then add cold water to make five
gallons. Add the yeast and yeast extract when the honey-water has cooled below 76
degrees Fahrenheit. Try to keep it at a temperature between 69 and 80 degrees! Stir
daily.
Rack the mead into a secondary fermenter when the liquid clears, fill the fermenter
to the top with fresh water, and attach an airlock. As soon as the liquid becomes
crystal clear and the last of the lees have settled, stabilize and bottle it in dark
bottles. Grolsch beer bottles with pressure caps work wonderfully. Be sure to
sterilize them first.
Mead, like all wine, should be stored sideways (bottles laid down), for storage.
(The above recipe for “Mead" is quoted directly from an article entitled “Sweetest
and Most Fierce One: The Art of the Wine God” by Rosemarie Taylor-Perry. The article
mentioned is printed in “Circle Network News” - issue #64 - “Kitchen Witchery” -
Summer 1997, pages 16 & 17.)
Summer Solstice Ritual Potpourri
Recipe by Gerina Dunwich
45 drops Lemon or Lavender Oil
1 cup Oak Moss
2 cups Dried Lavender
2 cups Dried Wisteria
2 cups Dried Verbena
Mix the lemon or lavender oil with the oak moss, and then add the remaining
ingredients. Stir the potpourri well and store in a tightly covered ceramic or glass
container.
(The above recipe for "Summer Solstice Ritual Potpourri" is quoted directly
from Gerina Dunwich's book "The Wicca Spellbook: A Witch's Collection of Wiccan
Spells, Potions and Recipes", page 162, A Citadel Press Book, Carol Publishing
Group, 1994/1995)
Midsummer Incense #1:
Recipe by Scott Cunningham
2 parts Sandalwood
1 part Mugwort
1 part Chamomile
1 part Gardenia Petals
a few drops Rose Oil
a few drops Lavender Oil
a few drops Yarrow Oil
Burn at Wiccan rituals at the Summer Solstice (circa June 21st) or at that time to
attune with the seasons and the Sun.
Midsummer Incense #2:
Recipe by Scott Cunningham
3 parts Frankincense
2 parts Benzoin
1 part Dragon's Blood
1 part Thyme
1 part Rosemary
1 pinch Vervain
a few drops Red Wine
Another like the above.
(Both of the above recipes for "Midsummer Incense #1 and #2" are quoted
directly from Scott Cunningham's book "The Complete Book of Incenses, Oils
&Brews", page 80, Llewellyn Publications, 1989/1992.)
May the Lord and Lady bless you all with lots of love, prosperity, health, and
well-being!
Blessed Be One and All,
StormWing
