Hallowe'en Celebration, Urban Pagan Style
Celts, Garbed in Animal Pelts, Celebrated the Day with Bonfires
Oct 3, 2008
Pagans wore animals’ heads and pelts as disguises so ghosts, demons and other frightful spirits, the Supernaturals, wouldn’t know they were humans. Honoring the departed, giving thanks for bountiful harvests and ritual for banishing negativity remain the same.
Décor, Costumes, Celebration….
Colors for Hallowe’en are black and orange; autumn’s, red, maroon, violet, orange, gold, brown, yellow, russet and indigo. Symbols are witches, broomsticks, cats, especially black, bats, owls, spiders and their webs, witches, Jack-o-lanterns, ghosts, skeletons and skulls. All celebrants wear costumes representing these or clothing with the symbols on them. Please, no devils, vampires, werewolves or modern characters like Frankenstein or Freddy Krueger. While contemporary garb for some, they aren’t in the spirit of Hallowe’en.
The room’s decorated in Hallowe’en and autumn colors. A coffee or dining room table’s covered with orange and black cloths, adorned with candles, pomegranates, Indian corn, pumpkins, squash, gourds, marigolds, chrysanthemums, pumpkins and/or apples. If fresh flowers aren’t available, silk ones are fine. Figurines or pictures of Hallowe’en symbols decorate tables and walls. Fake spider webs contribute to the magickal atmosphere.
Candles are lit and gratitude for the harvest is offered. Meditate on loved ones, departed, not in grief, for they’re in a better existence. Sliced pomegranates are eaten. If the fruit isn’t available, its juice in the form of Grenadine, mixed with ginger ale or lemon soda or fall fruits suffice.
Flames in a fireplace or candles replace the bonfire. Celebrants write what they want to be rid of on paper, then burn it in the fire or a black or white candle placed in a fireproof container with water in it. As the paper turns to ash, the negativity is banished. Acts of magick can be performed.
After dinner entertainment includes telling ghost stories, memories of Hallowe’ens past and departed loved ones.
Recipes for the Feast
Fare features meat, corn, beans, turnips, squash, root vegetables, nuts, pumpkins, apples, pomegranates, grapes, breads, wine, ale and cider.
- Autumn Mist: Blend equal amounts of bourbon and apple schnapps or cider together. Pour over crushed ice.
- Roasted Nuts and Popcorn: Melt 3 Tbs margarine. Stir in ½ teaspoon garlic powder, 1 Tbs Worcestershire Sauce, 1 tsp chili powder and hot sauce to taste. Put 4 c homemade popcorn and 2 c mixed nuts in baking dish. Blend thoroughly with margarine mixture. Bake for an hour at 250 degrees, stirring every 15 minutes. Drain on paper towels.
- Stuffed Roast Pork: Butterfly a 2 lb pork roast lengthwise. Pound with a meat mallet until the pork is about ½ “ thick. Mix 3 cloves minced garlic, 2 tsp powdered sage, 1 Tbs crumbled dried parsley, ¼ tsp ground black pepper, 2 tsp Dijon mustard and 3 Tbs olive oil together. Spread filling on pork, allowing a ½” border. Roll and tie pork together with string. Skewer pork every ¾”. Rub with olive oil. Roast at 350 degrees for an hour or until the juices run clear. Let stand 10 minutes before carving.
- Mashed Turnips: Peel, chop, cook and mash together 3 turnips and ¼ lb fried diced bacon.
- Corn Medley: Sauté ½ chopped medium bell pepper in ½ Tbs each olive oil and margarine until tender. Add 1 medium chopped tomato and 2 (16 oz) packages frozen corn. Cover. Simmer for about five minutes.
- Baked Apples: Mix 4 c peeled sliced apples, 2 Tbs maple syrup, 3 Tbs sugar and 1 tsp ground cinnamon. Cook on high heat in microwave for 5 minutes and test doneness.
Related articles:
Hallowe'en FAQs: Traditions Hallowe'en FAQs: Traditions
Sources:
Buckland’s Complete Book of Witchcraft,Raymond Buckland, (Llewellyn Publications, 1990)
The Celtic Druid’s Year,John King, (Blandford, 1995)
Wicca: A Guide for the Solitary Practitioner, Scott Cunningham, (Llewellyn Publications, 1992)
