Halloween: Pagan Celebration
Samhain: Festival of the Third and Final Harvest, Time of Reflection
This Sabbat is also called Feast of the Dead, Feast of Apples, November Eve, All Hallows Eve, La Samon and Hallows. Some celebrate it as the beginning of the New Year.
The Celebration
The Pagan God has died, but will be reborn on Yule, the day of the Winter Solstice. Samhain is a time of reflection and coming to terms with death. It’s the time when the veil between the living and the dead is the thinnest. There are those who try to contact ones who have passed on.
Traditionally, animals were slaughtered to ensure there would be meat during the inhospitable winter days. For some, this was also a sacrificial rite.
Pomegranates, pumpkins, apples, squash, chrysanthemums, marigolds and other late fall fruits and flowers are placed on an altar with candles and a cauldron. There is a flat dish with an eight-spoked wheel painted on it, representing the eight Sabbats or Solar ceremonies, the cycle of the seasons and the end as the beginning of creation. The altar cloth and candle colors are orange and black. Candles are lit. Blessings are said. Participants meditate upon loved ones who have died, but not in grief, for they have gone on to a better existence.
A pomegranate is sliced. Its seeds are eaten, and the bitter-sweet flavor, savored.
Celebrants write something they want to banish from their lives on a piece of paper. It could be a bad habit, poverty, illness or other negativities. The piece of paper is put into the cauldron’s black candle’s flame. As it burns, the negativity is released.
If desired, participants may look into the past and future and perform simple acts of magick, working with the elements of the universe to create positive goals.
The Feast
Food for the feast includes meat, apples, turnips, beets, gingerbread, corn, nuts, pumpkins, mulled wine and cider.
Appetizers: Bring brie cheese to room temperature and serve on sliced apples sprinkled with lemon juice to prevent “rusting.”
Raw veggies with dip. Cut desired veggies, including turnips, into pieces for dunking. Dip: Mix together 1 c sour cream, 1 ½ Tbs chili sauce, 1 tsp mustard powder and 1 tsp Worcestershire sauce. Chill overnight.
Beef Pot Roast: Cut 3 pounds beef rump roast into slices. Mix together 3 cloves minced garlic, 3 sliced onions, 1 sliced carrot, 1 Tbs crumbled dried parsley, ¼ c salad oil, 1 ½ c dry red wine, 1/8 tsp ground cloves and 1 ½ tsp crumbled dried oregano. Marinate meat overnight, stirring once in a while to make sure all slices are coated. Brown meat slices on all sides in enough oil to coat pan. Cover with marinade. Bring to boil. Lower heat to medium low. Cover pan and stir about each half hour. Simmer for two hours or until tender. Add water as needed.
Sautéed Corn, Mushrooms and Peppers: Melt 2 Tbs margarine. Mix together 10 oz. frozen corn, ½ lb mushrooms, ½ diced bell pepper and 1 Tbs crumbled dried parsley. Simmer in covered pan over low heat until pepper is done.
Mashed Potatoes and Turnips: Cube 1 lb potatoes and ½ pound peeled and cubed turnips. Cover with water. Boil. Lower heat to medium high and continue boiling until vegetables are done. Drain, add 2 Tbs margarine and mash vegetables.
Walnut Lemon Pumpkin Mousse: Beat 1 6 oz package instant lemon pudding and a 12 oz can evaporated milk together. Refrigerate 10 minutes. Add a 16 oz can pumpkin puree, ½ c chopped walnuts, 1/2 tsp each ground cinnamon and ground ginger. Refrigerate one hour or overnight. Before serving, garnish with ground nutmeg.
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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, ScottCunningham, (Llewellyn Publications, 1992)
