The Mystical Cauldron

Midsummer Edition - June 2008

**Table of Contents**
Midsummer Traditions	Midsummer Correspondences
Witchcraft... With Gargoyles	Recipes for the Midsummer Feast

Midsummer

The holiday that we call Midsummer is also known by many other names... Alban Heflin, Alben Heruin, All-couples day, Feast of Epona, Feill-Sheathain, Gathering Day, Johannistag, Litha, Oak Festival, Sonnwend, St. John`s Day, Summer Solstice, Sun Blessing, Thing-Tide, Vestalia, Whit Sunday, and Whitsuntide being some of the more common names.

At Midsummer, emphasis is placed on the twilight time... the times of dawn and dusk; the Eve of the holiday (hence, Midsummer's Eve). Our ancestors would most likely have called this holiday St. John`s Eve because during the time of early Christianity, when the church was trying desperately to convert all the Pagans to Christianity and it was literally life-threatening to be openly Pagan, St. John was seen as a rustic nature based figure and often called the Oak Man. There are many statues of him that still exist that portray him as half human and half animal. These statues hint that he may have been seen as a Jack in the Green or The Wild Man In The Woods.

Midsummer Traditions

There is still a famous summer solstice celebration at Stonehenge, the ancient stone circle on Salisbury Plain in Wiltshire. On the night before midsummer, a group of white-robed Druids gather at Stonehenge to watch the sun rising.

It was custom in the Celtic lands "..to dress out stools with a cushion of flowers, so our Lady's bottom would be met softly. A layer of clay is placed on the stool, & therein is stuck with great regularity an arrangement of all kinds of flowers, so close as to form a beautiful cushion. These are exhibited at the doors of house in the villages, & at the ends of streets & cross-lanes of larger towns where the attendants beg money from passengers, to enable them to have an evening feast & dancing." This adorning of a seat or couch was beautiful and the idea of sitting on aromatic flowers is intriguing. The Celtic peoples still worship in a similar fashion, though they no longer put out the flowered cushions. Now wreaths are made. The Midsummer wreath is particularly full of flowers. (This information originally from Thunder Besom at http://www.quillandunicorn.org/issues/2/midsummer.html#2)

Forest-fern is a plant which never blooms. However, they were said to bloom and produce seed for a brief period during Midsummer night. Anyone who collected a seed or a flower could become invisible, beautiful, healthy and rich. This belief was taken so seriously that in 1612, the Catholic Church forbade collecting forest-fern seeds at Midsummer night.

Predicting weather was a big part of Midsummer in the old days. Farmers tried to find signs of the forthcoming harvest and started to get ready for haymaking and harvest.

Making a Daisy Head-Wreath

1. Use any single-headed flower, like wild daisies or clover. The flower should have a slim but tough stem and shouldn't snap easily. Pick close to the ground for a long stem.

2. Cut a slit about about 1/2 inch long near the head of the flower.

3. Slip the end of the stem through the slit and pull it taut. Slip that stem through the slit in the next flower, then slip that flower's stem through the slit in that flower.

4. Make it as long as you like and weave the ends together when you're done

Midsummer Correspondences

Animals	Horses, Cattle, Robins, Wrens
Candle Colors	Blue, Green
Colors	Green, Yellow, Gold, Red
Foods	Fresh Vegetables and Fruits, Pumpernickel Bread, Meat, Wine
Gemstones	Emerald, Jade
Gods	All Sun Gods, Most Thunder Gods, Most War Gods, Apollo (Greek), Baal (Phoenician), Balder (Norse), Bochica (South American), Chacol (Mayan), Dagda (Irish), Dharme (Aryan), Donnus (Irish), El (Semitic), Hadad (Syrian), Helios (Greek), The Holly King (Anglo-Celtic), Hyperion (Greek), Ganges (Hindu), Gwydion (Welsh), Jupiter (Roman), Legba (Voodun), Llew (Welsh), Lugh (Irish), Maui Polynesian), Orunjan (Yoruban), Prometheus (Greek), Ra (Egyptian), Sol (Roman), Thor (Norse), Upulero (Indonesian), Xiuhtecutli (Aztec), Zeus (Greek)
Goddesses	All Pregnant Goddesses, All Sun Goddesses, All Young Mother Goddesses, Most War Goddesses, Aestas (Roman), Aine (Irish), Amaterasu (Japanese), Anahita (Persian), Aphrodite (Phoenician), Artemis (Greek), Asherah (Hebrew), Athena (Greek), Banba (Irish), Bona Dea (Roman), Cerb (Iberian), Chup-Kamui (Japanese), Coatilque (South American), The Corn Mothers (Native American), Dag (German), Damona (Breton), Dana (Irish), Dia Griene (Scottish), Djanggawaul Sisters (Australian), Elat Semitic), Eos (Greek), Epona (pan-Celtic), Erce (English), Eriu (Irish), Erzulie (Haitian), Flora (Roman), Freya (Norse), Gaia (Greek), Gerd (Teutonic), Gokarmo (Tibetan), Grianne (Irish), Hathor (Egyptian), Hera (Greek), Iamanja (South American), Inanna (Sumerian), Indra (Aryan), Ishtar (Mesopotamian), Isis (Egyptian), Jord (Teutonic), Juno (Roman), Kali (Hindu), Keca Aba (Russian), Kou-Njami (Siberian), Kupulo (Russian), Madb (Irish), Maeve (Irish), Marici (Tibetan), Mawu (Dahomey), Mitra (Aryan), Nut (Egyptian), Olwen (Welsh), Oshun (West African), Rhiannon (Wales), Robigus (Roman), Sekhmet (Egyptian), Shekinah (Semitic), Spider Woman (Native American), Tiamat (Semitic), Tonantzin (Mexican), Vesta (Roman), Wurusema (Hittite), Xatel-Ekwa (Hungarian), Yellow Land Earth Queen (Chinese), Yemaya (West African), Zoe (Greek)
Herbs/Flowers	Lavender, Chamomile, Cinquefoil, Roses, Daisy, Lily, Mugwort, Vervain, Honeysuckle, Oak, Ivy, Yarrow, Fern, Elder, Thyme, Fennel, Larkspur, St. John's Wort, Wisteria, Verbena, Ylang-ylang
Incense	Frankincense, Wisteria, Lavender, Lemon, Rose, Myrrh, Pine
Mythical Creatures	Satyrs, Faeries, Firebirds, Dragons, Thunderbirds, Manticores
Ritual Oils	Heliotrope, Cinnamon, Sandalwood, Lavender, Orange, All Mint oils, Lemon, Saffron
Symbols	Sun, Fire, Oak, Swords, Cauldron, Flowers, Sun Wheels, Fairies
Spell Intents	Nurturing, Abundance, Purification, Strength, reaffirmation of your oath/vow to the God & Goddess or your dedication to the path.
Taboos	Giving away fire, Sleeping away from home, Neglecting animals
Woods Burned	Oak

Witchcraft... With Gargoyles

© Rev. Raven Spirit 2003

Have you ever been to a big city and look up top of some of the buildings and seen a few Gargoyles staring back to you? I sure have. But here in Kansas City I found some in a very strange place. I found them on top of the Federal Express building on Front Street.

When you look up at their piercing eyes what do you see? How does it make you feel?

There has always been some discussion on where the gargoyle came from and truth is I don't think anyone really knows. Like most things we put our own spin on it. It has been said that they were created by pagans who were forced to worship in Christian churches built on pagan sacred sites Other say that they were placed there to ward off evil spirits and to protect the church against the works of the devil. One of the legends of the gargoyle is that they come to life at night and protect humanity as we sleep, but return to stone once again at dawn.

But one thing we do know is they are guardians, and very effective ones.

The word gargoyle came from the French word "gargouille" which means throat. The original gargoyle was a form of concrete that extended from the top of a building and had a trench in its back going to the mouth. So it was a huge down spout. The water would run down the gargoyles back and out its mouth. This goes with one of the legends that when it rained you could hear the gargoyles speak. This was also a guardian aspect of the gargoyle as it pushed water from the building and not only protected the foundation but the roof from the water and building destruction.

We know in the occult world that thought can take form. This is part of what connects us to the divine within ourselves. If we believe in it enough and will it to be, then it is. That is why we need to be careful of the thoughts and energies we work with.

Some people work with dragons and gnomes. I like gargoyles, always have. In fact I have a couple in my home and one on my front porch. I am going to add a little ritual for charging and awakening your gargoyle to help ward your home.

Items needed

3 Gargoyles (this should be enough for an average sized home)

6 candles (3 red and 3 black)

3 incense burners

3 cone or stick incense (or charcoal blocks if using loose incense)

Go and place your gargoyles where you feel they will be most effective.

Set the red and the black candle next to them and the incense

Light the Black Candle and say...

Statue cast from earthen stone

Here in my house you have a home

Help us please on your nightly run

Block these walls from will, ill spun

Keep us safe from psychic harm

With you strength and Gothic charm

Light the Red Candle and say...

Gargoyle friend guardian true

This candle gives its strength to you

Awaken now from distant slumber

So you can guard my hallowed chamber

Light the incense as a gift.

Another thing I have learned is for everything in life there is an exchange, a gift for a gift. If the gargoyle is going to guard you need to offer it something in return. You will want to burn a red and black candle and incense for your gargoyle.

Midsummer Recipes

Pancakes With Blueberry Sauce

This is a terrific way to start your Midsummer morning!

Pancakes

1 1/2 cups unbleached all-purpose flour

1/4 cup stone-ground cornmeal

1 teaspoon baking soda

Vegetable oil for panfrying

1 to 2 teaspoons bacon drippings, optional

Unsalted butter, softened

Blueberry Sauce

3 cups blueberries or huckleberries, fresh or frozen

2 to 4 tablespoons sugar

Fresh lemon juice to taste

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

1 large egg, separated

1 3/4 to 2 cups buttermilk

Directions...

1. Prepare the sauce, combining the blueberries, 2 tablespoons of the sugar, and 1/4 cup water in a medium saucepan.

2. Bring the mixture to a simmer over medium-high heat. Cook until the sugar melts into a syrup and the fruit is soft, 5 to 10 minutes.

3. Taste the sauce. Add 1 to 2 tablespoons more sugar if needed to fortify the fruit flavor, dissolving the sugar into the sauce before removing the pan from the heat.

4. Stir in a few drops of lemon juice, just enough to balance and brighten the fruitiness. Keep the sauce warm.

5. Prepare the pancakes, stirring the flour, cornmeal, baking soda, and salt together in a medium bowl, preferably one with a spout for pouring.

6. Scrape in the melted butter and stir the mixture until the butter disappears into the dry ingredients.

7. Beat the egg white until soft peaks form and reserve it.

8. In another bowl, whisk together the egg yolk with 1 3/4 cups of the buttermilk until frothy.

9. Pour this into the dry ingredients and mix until well combined. If the batter doesn't seem easily pourable, add up to the remaining 1/4 cup of buttermilk.

10. Fold the egg white into the batter.

11. Warm a griddle or a large heavy skillet over medium heat.

12. Pour a thin film of oil onto the griddle. If you wish, add 1/4 to 1/2 teaspoon of bacon drippings to the oil for a heartier flavor.

13. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake.

14. Make as many cakes at a time as you can fit without crowding.

15. Cook the pancakes until their top surface is covered with tiny bubbles but before all the bubbles pop, 1 to 2 minutes.

16. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer.

17. Repeat with the remaining batter, adding to the griddle as needed a bit more oil and bacon drippings if desired.

18. Serve immediately with butter and the fruit sauce.

Gazpacho

This cold soup is great for Midsummer because the vegetables are at their finest and it is full of the fresh taste of all the vegetables. And, of course summertime is the perfect time for lighter, and/or cold meals.

1 small sweet onion, quartered

1 large green bell pepper, seeded and quartered

2 medium cucumbers, scrubbed and coarsely chopped

1 rib celery, coarsely chopped

3 large cloves garlic, peeled

2 large fresh ripe tomatoes, quartered

2 cups tomato juice, or use canned whole tomatoes with their juices

2 teaspoons chopped fresh basil

Salt and pepper to taste

2 tablespoons balsamic vinegar or red wine vinegar

2 tablespoons olive oil

Hot sauce (optional)

Directions...

1. Place the onion, pepper, cucumbers, garlic and fresh tomatoes in a processor; process until very finely chopped.

2. Add the tomato juice, basil, salt, pepper, vinegar, olive oil and optional hot sauce. Process until soup is the desired texture. (If the soup is too thick, stir in more tomato juice. If desired, use all fresh tomatoes and omit the juice entirely.)

3. Taste for seasoning; chill for at least one hour before serving.

If desired, garnish with finely chopped cucumber or whole basil leaves.

Notes: 1. All of the amounts can be altered to preferred taste, thickness or texture. 2. You may also alter the types of vegetables (depending on what is most available).

Herb Roasted Vegetables

2 medium sweet potatoes, cut into 1-inch cubes

2 carrots, cut into chunks

1 parsnip, chunked

1 red onion, quartered

1 tbs olive oil

3 cloves garlic, minced

2 tsp dried herbs (thyme, basil, and/or rosemary)

1/4 tsp salt

1/4 tsp pepper

Directions...

1. Wash and chop all vegetables (about 2 inch chunks)

2. Fill a 13x9x2 baking dish with the chopped vegetables.

3. Combine the oil, garlic, herbs, salt and pepper and drizzle over top.

4. Cover pan with foil and bake at 425F for 30 minutes.

5. Remove foil and stir.

6. Bake uncovered for another 5-10 minutes.

Midsummer Night's Dream

A lovely beverage for the adults to enjoy with their Midsummer feast.

1 bottle Mossel

1 bottle Red Wine

1¼ pints Lemonade

2 fl. Oz. Contreau (Orange-flavoured liqueur)

1 Dessert apple, cored and sliced

2 tbsp Sugar, or to taste

Melon pieces

Orange slices

Strawberries

Crushed ice

Directions...

1. Pour the wines, and liqueur over the fruit and ice in a bowl.

2. Chill.

3. Add lemonade and add sugar to taste.

4. Serve ice-cold.

Peach Cheescake

A sweet way to end yourMidsummer feast.

3 packages cream cheese (8 oz each), softened

1 large and 1 small can of peaches, well drained - Reserve approx. 1/2 cup of juice, (Use peaches in the natural juice for best results).

1 cup sugar (or less to taste)

1/4 cup sour cream

2 - 8" graham cracker crusts (commercial or homemade)

Cinnamon and/or nutmeg

Directions...

1. Soften cream cheese to room temperature.

2. Cream the cheese and sugar together.

3. Slowly blend in reserved peach juice, adding a few tablespoons at a time until you get a good consistency - about a 1/2 cup of liquid, total - mixture should be smooth, but not runny.

4. Finely chop 3 of the largest peach slices and add to mixture.

5. Lay remaining sliced peaches in rows in the graham cracker crusts, reserving a few slices to garnish the top. The peaches must be well drained or the filling end up runny.

6. Pour the cream cheese mixture over the peaches in each pie shell and smooth with a knife.

7. Place peach slice/s on top in the middle of each pie for garnish (you can also chop some to "ring" the edge of the pie ).

8. Sprinkle lightly with cinnamon and/or nutmeg.

9. Bake at 350 degrees about 30 minutes.

10. Serve well chilled.

Baklava

A sweet snack throughout Midsummer day. From Cookie Recipe.com

2 cups unsalted butter

1/2 pound of phyllo dough (you can find this in your grocer's freezer section)

2 cups chopped pecans

1 1/2 tablespoons cloves, whole

3 cups water

1/3 cup white sugar

1 cinnamon stick

1 cup honey

Directions...

1. Preheat oven to 450 degrees F.

2. Melt the butter over low heat.

3. Pour 2 tablespoons of the butter into the bottom of a 13 x 9 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit.

4. Sprinkle 2 tablespoons of pecans over the phyllo dough.

5. Layer 3 more sheets of dough and sprinkle with 2 tablespoons of pecans.

6. Continue dough - pecan layers until pan is 3/4 full.

7. With a sharp knife, score phyllo dough to form diamonds.

8. Press a clove at each end of the diamonds.

9. Pour remaining butter over the dough.

10. Bake 45 to 50 minutes, until dough is golden brown.

11. While dough is baking, combine the sugar, water and cinnamon stick in medium saucepan and bring to boil, stirring constantly. Simmer for 10 minutes.

12. Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick.

13. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds. Makes 2 dozen.

Midsummer Traditions	Midsummer Correspondences
Witchcraft... With Gargoyles	Recipes for the Midsummer Feast

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