The Mystical Cauldron


Lughnasadh Edition - July/August 2007

Table of Contents

Lughnasadh Traditions

Lughnasadh Games

Lughnasadh Poem

Recipes for the Lughnasadh Feast


Lughnasadh

Lughnasadh (pronounced Loo-na-saw), also referred to as Lammas is the first of the three harvest Sabbats. It is when we celebrate and harvest the ripening grains; the first of a bountiful crop that will see us through the winter months. As witches we honor the first harvest and give thanks for the gifts of the God and Goddess.

Lughnasadh honors the mystery of the growing grain which has begun to ripen and is just beginning to be harvested in small quantities. In some traditions, it is the Goddess who, in the form of the grain, transforms herself into the life-giving element of bread. Because bread was one of the main staples of our ancestors, the ripening of the grain was the cause for great celebration. In other traditions it is the God who retreats into the grain to sacrifice himself for his children. Either way, the reaping, thrashing and preparation of these breads spawned great ritual and ceremony to ensure bounty for the following year.

Lughnasadh Traditions

For the Western Hemisphere, the beginning of August is the earliest possible time to begin harvesting spring wheat (winter wheat is relatively new agriculturally is not taken into consideration in this instance). Traditionally at Lughnasadh, the King of Tara hosted a feast consisting of one product of the land from each province of his kingdom. This was his method of thanksgiving for the coming harvest, as well as a way of showing that his reign was prosperous. As part of this celebration, the first sheaves of ripe grain were hand-ground and baked into a loaf of bread and shared by all members of the community. The loaves were shaped into the forms of things symbolizing the bountiful harvest… God of Harvest, the Goddess, the wheel of the year, or a sheaf of wheat. Sometimes these symbols were simply etched into the top. Freshly baked bread is still a central part of many Lughnasaad celebrations.



Lughnasadh Games

Games are traditional at Lughnasadh. There are several reasons why this is so. The first is that they are a re-enactment of the funeral games (or 'wake' games) for Lugh's foster mother Tailltiu, who died from exhaustion after having cleared the land of Ireland for agriculture. This is why the Lughnasadh games are referred to in Ireland as the 'Tailltean games'. The second of which is that the games are symbolic of Lugh's battle with Balor, King of the Fimorians. The Fimorians were said to be the original race of Ireland, but were jealous and stingy. If not defeated by Lugh, Balor would spoil all of the crops, so it was imperative that Lugh defeat him. In one legend, Balor was a Sun god, and, after his defeat, he descended into the underworld to heal. This is the reason that the daylight has started to visibly lessen.

Traditional Lughnasadh Games

* Archery

* Arm Wrestling

* Horse Racing

* Horseshoe Pitching

* Jousting

* Tug-O-War

* Kayles - This game is similar to bowling but with 8 pins set up inside a chalk circle. Participants throw a stick at the pins from 10-15 feet away, trying to knock all the pins down

* Rhibo - This game has 3 pairs of people face each other and clasp hands, forming a 'bed'. Other people take turns laying across the 'bed' and being tossed into the air like the wheat that is being separated from the chaff.

* Stick Jumping - This game is played by holding a 4 foot long stick by both ends and trying to jump over it without letting go of either end.

* Welly Wanging - This game is played by throwing a knee-high rubber boot as far as you can. Furthest throw wins.


Mystic Moon Coven Lughnasadh Games

* Archery - Played with NERF arrows and a small ring (usually one from the Ring Toss game). One covener holds the ring at arms length, then we take turns trying to shoot the NERF arrows through the ring. If the arrow goes through the ring, you get 40 points. If it hits the ring but does not go through, you get 10 points. If you hit the person holding the ring you lose 5 points.

* Bowling - Played with a child's set of bowling pins and the plastic ball that comes with it. Players get 100 points for a strike, 75 points for a spare or 5 points for each pin knocked down.

* Fishing - Played with a child's fishing set. There are several shapes if sealife each with a metal piece in the snout (each wiorth different points) and a fishing pole with a small magnet on the end. We fill a metal pan half full of water and blindfold the players. Each player has two people to verbally guide them in trying to catch as many fish as they can in 90 seconds.

* Frisbee - Played with a standard Frisbee and a Hula Hoop. One person holds the hula hoop at arms length, then we take turns trying to fly the Frisbee through the ring. If the Frisbee goes through the ring, you get 40 points. If it hits the ring but does not go through, you get 10 points. If you hit the person holding the ring you lose 5 points.

* Golf - Played with a child's golfing set. A hole-in-one earns 20 points. If the ball goes in the hole but jumps back out, you get 10 points

* Horseshoes - Played as regular horseshoes except a ringer earns 50 points, a leaner earns 30 points and horseshoes within 1 horseshoe length of the pole earn 20 points

* Ring Toss - Played with a child's plastic ring toss game. Points are scord as marked on the set.

* Horse Racing - Played with the styrofoam floating 'Noodles' used as Hobby Horses. Fastest person wins 50 points.

* Swords - Played using the styrofoam floating 'Noodles' as swords and playd by the fighting rules used in the SCA (Society for Creative Anachronism). 75 points to the winner, 25 points to each player if the match is a draw.

The 3 people with the highest scores all receive prizes of some sort (1st place, 2nd place, and 3rd place). This is a truly enjoyable part of our Lughnasadh celebration each year (though they keep trying to get me to not use a metal pan for the fishing!)



Lughnasadh Poem


© Rev. Raven Spirit 2002


Waning days
Waving grain
The summer months begin to fade
The horned one walks to the shades
Day of first fruits
You reap what you sow
Is your grain all bland
Or with flavor, you know
Nines months we have nurtured
And cared for our goals
Now we are birthing
Like mother and foal
The seeds we have planted
Watered and helped grow
We now begin harvesting
The seeds we have sown
But the growing is not over
More cycles to pass
So weed your fields
Err it be your ass
Tis a time of great merriment
Games to be played
To honored the ancients
And the wisdom they say
Hail to Fair Tailltiu
For whom the games are named
That tests the skill and knowledge of both me and you


Lughnasadh Recipes

Lughnasadh Bread
author unknown

This recipe should actually be started four days before Lughnasadh.

Place barley (white) wheat (red) and rye (black) grains into small bowls on your altar along with your chalice. Then make a list of things you have received in the last year that you're grateful for, and wish to see multiply in the next year.

For three days, Take a pinch of each of the three grains, offering thanks to Maiden, Mother, and Crone. State your willingness to see the blessing multiply in the next year, Let the grains sprout by pouring water over them and draining them, day and night. On the day before Lammas, put the chalice in the sun so the chlorophyll in the sprouts will develop some good green color in them.

On Lughnasadh day, take the following ingredients and make your bread.

5 cups whole wheat flour

1/2 cup oatmeal

1/2 cup cornmeal

2 cups cold water

2 teaspoon salt

2 tablespoons butter

1/2 cup molasses (for dark bread) OR honey (for light bread)

1 teaspoon sugar

1/2 cup lukewarm water

1 package dry yeast

Directions...

1. In a medium saucepan, place the oat meal, corn meal, salt, and 2 cups water.

2. Bring to a boil and cook for 5 minutes to make a porridge.

3. Add butter and molasses (or honey). Stir and set aside to cool.

4. Dissolve 1 tsp. Sugar in 1/2 Cup lukewarm water. Sprinkle yeast over top and let stand for 5-10 minutes (until foamy).

5. When yeast is a fluffy layer on top of the water, stir briskly with a fork to mix. Add to lukewarm porridge mixture, and stir in 2 1/2 cups whole wheat flour.

6. Beat vigorously for five minutes. This mixing allows gluten formation, which gives the bread a springy texture.

7. Add the sprouts then add another 2 1/2 cups whole wheat flour

8. Turn dough onto a floured surface and kneed 9 minutes. Add up to another cup of flour if the dough gets sticky. Sing Lughnasadh chants or carols while kneading, and meditate on your gratitude for the year's harvest.

9. Shape into a smooth ball and place in a buttered bowl. Rotate dough in bowl to grease surface. Cover with a damp tea towel. Allow to rise until dough is doubled in volume (1 1/2 to 2 hours)

10. Punch dough down and divide into five equal parts. Form each into a flat round loaf, place loaves on cookie sheets, and brush with melted butter. If desired, you can cut magical symbols into the tops of the loaves with a sharp knife.

11. Allow to rise under the damp tea towel for another 45 minutes.

12. Bake at 350 degrees for 25-30 minutes. Bread will sound hollow when tapped when cooked. Brush top with melted butter and place on cake racks to cool.

13. As you eat this bread, meditate on the gifts you've received...and on taking in and assimilating the blessings you've put into the grains...share them with others if you wish... : )

Sunday Pudding


by Anna Franklin (in Lammas)
In the 19th century The Sunday before Lughnasadh once was known as Bilberry Sunday in many parts of Ireland. This traditional recipe combines the Bread, which is traditional at Lughnasadh with the berries traditionally picked then.

6 cups of some kind of berry. Traditionally it would have been bilberries, blackberries, blueberries, cranberries, raspberries, red or black currants

1 cup sugar

loaf of good white bread that is a day or two old.

Directions

1. Wash the berries and place them in a bowl. Cover them with the sugar and leave them in the refrigerator overnight

2. The next day, pour the berries and sugar into a medium saucepan and bring to a boil. Simmer for 3 minutes or so. It should produce quite a bit of juice. Set aside to cool a bit.

3. Cut the bread into 1/4 inch slices and remove the crust. Line the bottom and sides of a 2-quart bowl with the crustless bread making sure there are no gaps.

4. Pour in half of the fruit and juice

5. Cover the entire top with crustless bread, cut to fit.

6. Pour in the rest of the fruit and juice

7. Cover the top with crustless bread.

8. Place a plate on top of the pudding and weight it down with a couple cans of food.

9. Place it in the refrigerator for at least one night, preferably two.

10. Run a thin, flexible knife around the pudding, Place a plate over the top of the bowl and flip it over onto the plate. Remove the bowl.

11. Serve with lots of fresh cream (preferably not whipped cream, but if you must use it, do).

12. This is a very rich dessert with intense flavor and should serve about 8 people.

Berry Cobbler


An easier and more modern Berry dish.

3 - 4 cups fresh blueberries, peaches, or blackberries

1 3/4 cup sugar

2 teaspoons baking powder

1 stick margarine

1/4 teaspoon salt

3/4 cup milk

3/4 cup flour

Directions...

1. Wash fruit (if peaches, peel and cut into chunks), place in medium bowl and cover with 3/4 cup sugar. Place in the refrigerator overnight

2. Melt margarine in a Pyrex baking dish large enough to hold the fruit and batter

3. Mix together remaining ingredients ( baking powder, salt, milk, flour, sugar) into a batter and pour it over the margarine in the Pyrex dish. DO NOT STIR

4. Pour the fruit and sugar mixture over top of batter. DO NOT STIR.

5. Bake for 1 hour at 350 degrees

Walnut Brown Rice


author unknown

2 tablespoons butter

2 onions, chopped

1 teaspoon minced garlic

2 cups quick-cooking brown rice

1 cup chopped walnuts

2 cups vegetable broth

2pounds fresh broccoli florets

1 teaspoon salt

1/4 teaspoon ground black pepper

2 cups shredded Cheddar cheese

Directions...

1. Preheat oven to 350 degrees

2. Place walnuts on small baking sheet and bake for 6 to 8 minutes or until toasted.

3. Melt butter in a medium saucepan over medium heat.

4. Add the onion and garlic. Stir and cook for 3 minutes.

5. Add the rice and stir. Add the broth and bring to a boil.

6. Reduce heat to medium-low, cover and simmer until liquid is absorbed, about 7 to 8 minutes.

7. Place broccoli in a microwave-safe casserole dish and sprinkle with salt and pepper. Cover and cook at high power for 5 to 7 minutes or until tender.

8. Spoon rice onto a serving platter and top with broccoli. Sprinkle walnuts over broccoli and top with cheese.


Yellowman Toffee


1 1/2 cup corn syrup

1 1/2 cup brown sugar

1 tablespoon butter

2 tablespoons vinegar

1 teaspoon baking soda

Directions...

1. Grease a 9X13 pan and set it aside.

2. Combine all the ingredients EXCEPT the baking soda in a large saucepan and bring to a boil. Boil until the mixture reaches 240 degrees on a candy thermometer (or until a drop of the mixture hardens in a small glass of cold water)

3. Remove from heat and add in the baking soda. The mixture will foam up. Stir well.

4. Pour into the greased pan.

5. When it is just cool enough to handle, fold the edges to the center and pull it (like taffy) until it is a pale yellow color.

6. Let it cool and then break it into chunks.

Borage Wine



Traditionally called "Warrior's Cup" this beverage was served at the Lughnasadh games because the wine and borage combined to raise the adrenaline level of the consumer.

3 large borge leaves for every

6 ounces of White Wine

Directions...

1. Steep the leaves in the wine for 4 hours.

2. Strain and then decorate with borage flowers before serving.


Table of Contents

Lughnasadh Traditions

Lughnasadh Games

Lughnasadh Poem

Recipes for the Lughnasadh Feast


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