Mabon is the name used by some Wiccans and other Neopagans for one of the eight solar holidays or sabbats. It is celebrated on the Autumnal Equinox, which in the northern hemisphere occurs on September 23rd (occasionally the 22nd, although many celebrate on the 21st) and in the southern hemisphere is circa March 21.

Also called Harvest Home, the Feast of the Ingathering, or simply Autumn Equinox, this holiday is a ritual of thanksgiving for the fruits of the earth and a recognition of the need to share them to secure the blessings of the Goddess and God during the winter months. The name may derive from Mabon ap Modron, although the connection is unclear.

Among the sabbats, it is the second of the three harvest festivals, preceded by Lammas and followed by Samhain.

Antiquity of Mabon
Mabon was not an authentic ancient festival either in name or date. There is little evidence that the autumnal equinox was celebrated in Celtic countries, while all that is known about Anglo-Saxon customs of that time was that September was known as haleg-monath or 'holy month'.

The name Mabon has only been applied to the Neopagan festival of the autumn equinox very recently; the term may have been invented by Aidan Kelly in the 1970s as part of a religious studies project. (The use of Litha for the Summer Solstice is also attributed to Kelly). Previously, in Gardnerian Wicca the festival was simply known as the 'Autumnal Equinox', and many Neopagans still refer to it as such, or use alternative titles such as the neo-Druidical Aban Efed, a term invented by Iolo Morgannwg.

The name Mabon was chosen to impart a more authentic-sounding "Celtic" feel to the event, since all the other festivals either had names deriving from genuine tradition, or had had names grafted on to them. The Spring Equinox had already been termed 'Ostara', and so only the Autumnal Equinox was left with a technical rather than an evocative title. Accordingly, the name Mabon was given to it, having been drawn from Welsh mythology.

The use of the name Mabon is much more prevalent in America than Britain, where many Neopagans are dismissive of it as an unauthentic name. The increasing number of American Pagan publications sold in Britain by such publishers as Llewellyn has however resulted in some British Pagans adopting the term.

Original Source: Wikipedia Article that no longer exists.

Mabon History: The Second Harvest
By Patti Wigington, About.com

The Science of the Equinox

Two days a year, the Northern and Southern hemispheres receive the same amount of sunlight. Not only that, each receives the same amount of light as they do dark -- this is because the earth is tilted at a right angle to the sun, and the sun is directly over the equator. In Latin, the word equinox translates to "equal night." The autumn equinox takes place on or near September 21, and its spring counterpart falls around March 21. If you're in the Northern hemisphere, the days will begin getting shorter after the autumn equinox and the nights will grow longer -- in the Southern hemisphere, the reverse is true.

Global Traditions

The idea of a harvest festival is nothing new. In fact, people have celebrated it for millennia, all around the world. In ancient Greece, Oschophoria was a festival held in the fall to celebrate the harvesting of grapes for wine. In the 1700's, the Bavarians came up with Oktoberfest, which actually begins in the last week of September, and it was a time of great feasting and merriment, still in existence today. China's Mid-Autumn festival is celebrated on the night of the Harvest Moon, and is a festival of honoring family unity.

Giving Thanks

Although the traditional American holiday of Thanksgiving falls in November, many cultures see the second harvest time of the fall equinox as a time of giving thanks. After all, it's when you figure out how well your crops did, how fat your animals have gotten, and whether or not your family will be able to eat during the coming winter. However, by the end of November, there's not a whole lot left to harvest. Originally, the American Thanksgiving holiday was celebrated on October 3, which makes a lot more sense agriculturally. It was later moved by Franklin Roosevelt in a bid to help post-Depression holiday sales.

Symbols of the Season

The harvest is a time of thanks, and also a time of balance -- after all, there are equal hours of daylight and darkness. While we celebrate the gifts of the earth, we also accept that the soil is dying. We have food to eat, but the crops are brown and going dormant. Warmth is behind us, cold lies ahead.

Some symbols of Mabon include: Mid-autumn vegetables, like squashes and gourds; Apples and anything made from them, such as cider or pies; Seeds and seed pods; Baskets, symbolizing the gathering of crops; Sickles and scythes; Grapes, vines, wine

You can use any of these to decorate your home or your altar at Mabon.

Feasting and Friends

Early agricultural societies understood the importance of hospitality -- it was crucial to develop a relationship with your neighbors, because they might be the ones to help you when your family ran out of food. Many people, particularly in rural villages, celebrated the harvest with great deals of feasting, drinking, and eating. After all, the grain had been made into bread, beer and wine had been made, and the cattle were brought down from the summer pastures for the coming winter. Celebrate Mabon yourself with a feast -- and the bigger, the better!

Magic and Mythology

Nearly all of the myths and legends popular at this time of the year focus on the themes of life, death, and rebirth. Not much of a surprise, when you consider that this is the time at which the earth begins to die before winter sets in!

Demeter and Her Daughter

Perhaps the best known of all the harvest mythologies is the story of Demeter and Persephone. Demeter was a goddess of grain and of the harvest in ancient Greece. Her daughter, Persephone, caught the eye of Hades, god of the underworld. When Hades abducted Persephone and took her back to the underworld, Demeter's grief caused the crops on earth to die and go dormant. By the time she finally recovered her daughter, Persephone had eaten six pomegranate seeds, and so was doomed to spend six months of the year in the underworld. These six months are the time when the earth dies, beginning at the time of the autumn equinox.

Inanna Takes on the Underworld

The Sumerian goddess Inanna is the incarnation of fertility and abundance. Inanna descended into the underworld where her sister, Ereshkigal, ruled. Erishkigal decreed that Inanna could only enter her world in the traditional ways -- stripping herself of her clothing and earthly posessions. By the time Inanna got there, Erishkigal had unleashed a series of plagues upon her sister, killing Inanna. While Inanna was visiting the underworld, the earth ceased to grow and produce. A vizier restored Inanna to life, and sent her back to earth. As she journeyed home, the earth was restored to its former glory.

Modern Celebrations

For contemporary Druids, this is the celebration of Alban Elfed, which is a time of balance between the light and the dark. Many Asatru groups honor the fall equinox as Winter Nights, a festival sacred to Freyr.

For most Wiccans and NeoPagans, this is a time of community and kinship. It's not uncommon to find a Pagan Pride Day celebration tied in with Mabon. Often, PPD organizers include a food drive as part of the festivities, to celebrate the bounty of the harvest and to share with the less fortunate.

If you choose to celebrate Mabon, give thanks for the things you have, and take time to reflect on the balance within your own life, honoring both the darkness and the light. Invite your friends and family over for a feast, and count the blessings that you have among kin and community.

Place in the Natural Cycle

Mabon is the solar festival that marks the transition from the light to the dark half of the year: day and night are of equal length. On this day, the sun rises due east and sets due west. The autumn quarter of the year runs from Lughnasadh to Samhain, so Mabon marks the mid-point of autumn. By Mabon, the land is showing clear signs of the journey towards winter - leaves are beginning to turn and birds are gathering for migration.

About Mabon

Mabon is the time of the second harvest, when fruits are ready for collection. In Celtic mythology, Mabon was the Young God, abducted and imprisoned, only to return at a later date. This is thus an appropriate title for the day on which darkness gains the upper hand over light until the following equinox, Ostara. Mabon is the point at which, conceptually at least, the sun enters the sign of Libra, the Scales or Balance - the most appropriate sign for this day of perfect balance between darkness and light.

Mabon is a time to consider which aspects of your life you wish to preserve and which you would prefer to discard. It marks a time of thankfulness, equality and balance when you should try to appreciate and enjoy the fruits of your labors. The dark half of the year brings a greater emphasis on reflection, rest and planning, and Mabon is the point at which these influences begin to be felt.

Article Source

Harvest Time Scarecrow

By Alexandra Bleicher

Finished size: 15" tall
Skill level: beginner
Crafting time: less than 2 hours, excluding drying time

This little fellow wont scare away your friends and family, but welcome them with his country charm. Hang him on your front door or in your entry. Few materials required; wooden pieces, fabric scraps, raffia, wire, fiberfill stuffing, hat and paint. Project is simple to paint with some dry brushed detailing. Material cost is under $10.00.

Materials Needed:

Wooden pieces: 2x5¾" wing banner; 2¾" disk or frozen juice can lid, *1/16" thick pieces: 7/8" teardrops, four (crow wings); 7/8" hearts, two (crow bodies); ¾" circles, three (crow heads and sunflower center); 7/8" ovals, twelve (flower petals)
5 straw hats
Raffia
19 gauge craft wire 30" length
¼ black satin ribbon, 12" length
Fabric scraps: 5x8 brown plaid, 5x10 light blue
Black fine tip permanent marker
Fiberfill stuffing, small amount
¼ black snaps, two
Acrylic paint: Linen, Glazed Carrot, Burgundy, Licorice, Burnt Umber, Sunny Yellow, Buckskin Brown
(Forsters ® Woodsies and FolkArt® Acrylic paints by Plaid ® Enterprises were used for this project.)
Supplies: scissors, glue gun and glue sticks, paintbrush, toothpick, paper plate, paper towel, pencil.

Instructions:

Paint pieces as follows:Banner - Buckskin Brown; Ovals Sunny Yellow; One small circle - Buckskin Brown; Large disk Linen and remaining pieces - Licorice. Let dry. Dry brush banner edges with Linen.

Face. Using picture as guide dry brush cheeks on linen disk with Burgundy, paint triangular nose in Glazed Carrot and let dry. With black marker draw mouth, eyes and stitch lines around nose. Wrap a few strands of raffia around four fingers, remove loops and tie center with another piece of raffia knotting to secure. Cut lopped ends and glue knot to center top of face. Glue hat to top of head.

Hands and feet. Take one strand of raffia and wrap around two fingers, remove loops from fingers and tie one end with a small piece of raffia. Trim untied end. Repeat three more times. Set aside.

Top. Cut two ¾ 1 square patches from brown plaid fabric. Cut remainder into a 4 x 8 rectangle. Fold fabric piece with right side in and glue long sides together to form a tube, let cool. Turn tube right side out and stuff with fiberfill stuffing. Glue one hand, knotted side in to each end of tube. Cut two 3 lengths from raffia and tie sleeves. Glue to bottom back of face. Cut a 7 length from black ribbon, tie into a bow and glue to center front neckline.

Pants. With right sides together glue long sides of blue fabric, let cool. Turn tube right side out and stuff with fiberfill stuffing. Cut two 3 length of raffia. Glue one foot into each end of tube and tie with raffia. Bend pants into a 90o angle and secure with a dab of glue between legs. Hold in place while cooling. Glue one patch to each pant leg. Glue center top of pants to center bottom of top. Wrap remaining length of black ribbon around waist for belt, secure with glue.

Crows. Dry brush edges of all Licorice pieces with Buckskin Brown. Glue rounded end of two teardrops to pointy end of one heart, then glue one Licorice circle on top of teardrops. With Glazed Carrot paint beak and dot eyes with Wicker White, let dry. Use black marker to draw nostrils. Repeat with second crow. Glue one crow to right shoulder of scarecrow and second crow to left side of banner. Tie a length of raffia into a multi loop 1 ½ bow, glue below crow on banner for nest.

Sunflower. Dry brush edges of Buckskin Brown circle with Burnt Umber and edges of Sunny Yellow circles with Glazed Carrot. Glue petals all around circle and glue flower to right side of banner.

Hanger. Wrap one end of wire around left wrist of scarecrow. Loosely wrap the next 8 of wire around pencil to curl. Thread wire through left hole of banner. Now loosely wrap approx. 10 of wire around pencil to curl. Thread wire through hole on right side of banner. Curl remaining wire around pencil and wrap end around right wrist of scarecrow.

Finishing. With black marker write Harvest Time on center of banner. Wrap one end of wire around left wrist of scarecrow. Loosely wrap wire the next 8 of wire around pencil to curl.

Fall Leaves Towel

By Alexandra Bleicher

Finished size: 14 x 26
Skill level: beginner
Crafting time: less than 2 hours

What a great way to add a touch of autumn to your kitchen décor. This Accent towel is very simple to make, great for a beginner. It requires a few fabric scraps in green and shades of brown, 2 wide pre-gathered lace for trim, black embroidery floss, iron on fusible web and a tea towel. Two basic stitches are used; blanket stitch to outline leaves and stem stitch for stems. Trim can be sewed on by machine or hand. Project can be completed in less than 2 hours and cost is under $5.00

Materials

• White and beige tea towel
• Fabric scraps: dark brown 4" square; light brown, 4" square; beige 4" square; green 2" square
• Fusible web
• 1½" beige pre-gathered lace, 28" length
• Black embroidery thread

Supplies: embroidery needle, scissors, iron, beige thread, pins, sewing needle or sewing machine.

Instructions

1. Attach fusible web to back of fabric pieces. Trace patterns on paper backing, large leaf to dark and light brown, three small leaves to beige and one small leave to green fabric. Cut out leaves.

2. Remove backing from leaves. Using picture as placement guide arrange leaves on towel. Fuse into place with iron.

3. Embroidery. Use three strands of thread throughout. Stitch blanket stitch around leaf edges and stem stitch for stems.

4. Pin lace to bottom edge of towel folding edges over 1 and sew into place.

Acorn Wreath

I was standing outside enjoying the day last fall, when I noticed little acorns falling off the tree. I started collecting them in a shoe box thinking I could use them for something and it turned out to be a very lovely but creative idea. Of course, I suggest getting a wreath hanger because it is very heavy.

Parental supervision is recommended.

This project is rated Average to do.

What You Need

Acorns
Wicker wreath
Hot glue gun
Glue sticks
Newspaper
Flowers or other decoration

How To Make It

First, spread the newspaper on a flat surface. Lay your wreath down flat. Heat your glue gun.
Next, starting in the middle of the wreath begin gluing the bottom of the acorn. Place the glued part of the acorn in the middle of the wreath and stand the acorn straight up. Make 1 row in a straight line going all the way around the wreath. Repeat the process from top to bottom with the wreath still laying flat.
Then decorate with flowers, bows, or even holiday ornaments. Be sure not to leave any open spaces except in the back. The back of the wreath shouldn't have any acorns on it so when you lay it down it is flat.

Pine Cone Bird Feeders

Give each child a pine cone, a piece of string, and a spreader. (Plastic knives make ideal spreaders.) Place a jar of health-food store peanut butter (no added sugar or preservatives) and a tray of bird seed at each table.

Ask children to tie their strings around the small ends of the pine cone. (Young children may need help.) Show them how to spread peanut butter along the surface of the pine cone, filling in the spaces along the lower two-thirds.

After cones are coated in peanut butter, roll them in bird seed. Finally, let each child take his or her feeder home and hang it up, or scatter the feeders in trees around the school. Enjoy watching the birds feast on a tasty treat!

A Step Further: Buy peanuts from a health food store. Slowly pour peanuts into a blender to make peanut butter as students watch. You may need to add a little peanut oil to improve consistency of the peanut butter. Let students sample the freshly-made peanut butter before sharing it with the birds.

Easy Dried Apple Crafts

By Brandie Valenzuela

Do you remember the last time you were in someone's home that had an apple pie baking in the oven? Ahhh, the aromas of a fresh baked pie -- it is simply irresistible!

Well, now you can recreate this delicious scent in your own home, or in the homes of your loved ones, by making dried cinnamon scented apple crafts. None of them are hard to make and results are wonderful! Hang one of these on your wall and you will surely impress all of your
guests.

For each apple craft, you will need:

Juice of approximately 8-10 lemons
2 teaspoons salt
8 - 10 large firm apples
8 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon cloves
8" - 10" sturdy, heavy gauge wire (for a wreath)
Jute (for garland or apple stacker)
1 - 1 1/2 yards of ribbon or fabric scraps

To prepare and dry your apples

Place lemon juice in a large bowl, and stir in salt.

Peel, core, and slice apples horizontally into 1/4" thick circles. Soak slices in lemon juice bowl for approximately 6-10 minutes, making sure each side of the slices has a chance to absorb some of the lemon juice.

Meanwhile, mix spices in a bowl and blend well.

Remove the slices from the bowl and place them on paper towels. Pat tops of apple slices with paper towels.

Dust apples slices with spice mixture. Turn slices over and repeat on opposite side.

Place apples slices in a single layer on a baking sheet. Bake at 150-200 degrees F for 6 hours or until completely dried. Apple slices should be slightly pliable.

To Create An Apple Wreath

1) Fold each apple slice in half, and then into quarters and thread the apples slices onto the wire. Continue to pack on the folded apples until the wire is completely filled.

2) When the wire is completely covered, use pliers to bend ends into hooks so that they can connect and close. Carefully shape wire into desired shape. I recommend either a circle or heart shape.

3) Using your ribbon or fabric scraps, create a hanger for your wreath. 4) Hang on your wall, or package as a gift for someone special.

To Create An Apple Garland

Cut of enough jute for your desired length of garland - remember, your apple garland shouldn't be too long, but approximately 2-4 works well. Also, it is always better to have too much, than not enough.

2) Start stringing on apple slices. Push one end of jute through the middle of each apple slice.

3) Consider alternating several apple slices and then a piece of tied on fabric strip.

4) Hang on your wall!

To Create An Apple Stacker

1) Using an approximate 12" piece of jute, tie one end to about three cinnamon sticks that are laid in a a bundle.

2) Being to string on apple slices by pushing jute through the center of each slice. Consider alternating several slices with a piece of fabric tied on.

3) When apple stacker is the desired length, end with three more cinnamon sticks in a bundle and tie a loop so that you can hang your apple stacker proudly!

©2001 Brandie Valenzuela

Harvest Wheat Centerpiece

Bring the beauty that is Fall into your home with this dramatic centerpiece. You can place this on your dining room table for holiday entertaining, or on a side table or mantle for a decorative accent.

Supplies:

2 pkgs. Blonde Wheat
1 pkg. Transparent Oak Leaves
1 pkg. Fall Eucalyptus
2 Chenille Stems, each cut in half (or use wire covered with floral tape)
4 Gourd Picks
2, 6" strands of ivy garland
3 Gifts From The EarthTM Apples
1 pkg. Dried Salal (lemon leaves)
Glue Gun

Directions:

Separate wheat into two groups. Hold one group under wheat heads. Secure cluster with chenille stem to create a binding point. Repeat for other group.

Overlap the heads of the two wheat sheaf groupings. Use chenille stem to bind stems between wheat heads. (Remainder of wheat stems extends beyond other grouping's heads.)

Cut apart oak and salal leaves, creating clusters. Position atop and beneath the wheat sheaf. Place stems of the leaves into the binding points to secure. Glue if necessary.

Split eucalyptus in half. Place each group into a binding point, facing in the same direction as the wheat. Glue if necessary to secure.

Add salal in the same fashion.

Glue fruit to the wheat, leaves, and eucalyptus bundle. Apply glue directly to fruit and to stems of picks before inserting into centerpiece.

Add ivy bunches to top. Glue in place.

Tip: When clustering wheat heads, be sure to twist chenille gently so wheat is not cut by the binding.

Make a Maple Pod Wreath for Mabon

In the fall, maple pods spin down to the ground in abundance. Mabon is a traditional time to gather dried seed pods and plant material to decorate the home in celebration of the wonderful autumn season. Using this method, you can make a beautiful maple pod wreath for Mabon.

Materials You Need

The first thing you'll need to make a maple pod wreath for Mabon is 100 - 130 maple seed pods. If you live near maple trees, these are easily gathered. You may also be able to obtain them from hobby and craft stores if there are no maple trees near you.

The second thing you'll need to make a maple pod wreath for Mabon is medium gauge floral wire and wire cutters. Floral wire can also be found at hobby and craft stores or florist shops.

The next thing you'll need to make a maple pod wreath for Mabon is ribbon, in traditional Mabon colors of brown or dark orange. The ribbon needs to be approximately ¾ inches wide. Cut the ribbon into one 1-yard piece and one 1-1/2 yard piece.

The final things you'll need to make a maple pod wreath for Mabon are a hot glue gun, glue sticks, seasonal foliage (silk flowers are best) and a 10-inch diameter plywood wreath base. The wreath base is easily obtained at hobby and craft stores or you can make one yourself if you're handy.

Step #1

The first step you'll take to make a maple pod wreath for Mabon is to make a hanger for the wreath. Cut a twelve inch piece of floral wire and twist in the center to form a loop with two long ends. Wrap the wire ends around one side of the wreath base, with one wire on each side of the base. Twist the wire ends together and tuck the ends on the back side of the base.

Step #2

Now that you've made the hanger, the second step to make a maple pod wreath for Mabon is to place a line of hot glue across the wreath base and hot-glue a row of seedpods to the base. Then, glue another row of seedpods in the same way, overlapping the stems of the first row with the tips of the second. Continue this way until the base is entirely covered with rows of seedpods.

The next step you'll take to make a maple pod wreath for Mabon is to form a loop in the center of the 1-yard piece of ribbon and glue it together where the two sides cross with the hot glue gun. Now, glue the ribbon loop near the top of the wreath. 

Step #4

The next step to make a maple pod wreath for Mabon is to make a bow with the ribbon and hot-glue it to the ribbon loop. You can make the bow as elaborate or as simple as you wish.

Step #5

The final step to make a maple pod wreath for Mabon is to hot-glue any seasonal foliage you have around the bow for decoration. You don't have to do this but I usually add a few silk leaves in fall colors around the ribbon for aesthetic appeal.

You've now made your very own maple pod wreath for Mabon! This is great to display on your door or above the altar or in the temple to celebrate the joyous holiday of Mabon.

Selecting, Cleaning, and Preparing Gourds for Crafts

One might say that gourds exist for those who have the heart to give them life. With an almost universal history that dates back to ancient times, gourds survived to take root even in the New World. Most gourds not classified as squashes are inedible and lend themselves primarily to decoration, or as water and carrying vessels. Throughout time people have used gourds to create milk pots, churns, bowls, ladles, spoons, work baskets, floats, pipes, carved objects, musical instruments. Their various sizes, colors, and shapes, and their durability, allow you to create nearly anything within imagination.I became acquainted with gourds after moving down South. I had seen them occasionally while growing up, on farms that surrounded town, often hanging as water dippers near the wells. But I began to see them in multitudes in the North Georgia mountainsides and throughout the Georgia farmlands, hanging from tall metal spires to serve as birdhouses for purple martins, at various farmer markets, nestled in corners at flea markets, in forgotten piles at the end of fields. Their simple beauty - the shapes and colors and quiet personalities - captured me.Over the years my delight in gourds has grown. I continue to be enamored by their endless possibilities. Working with gourds is a soothing and peaceful craft, requiring only one's hands, a few basic tools, and a touch of imagination. For some of you, depending on where you live, the first challenge might simply be finding gourds. You can find them at some farmer markets, and you can purchase creativity kits that now include gourds, but the most cost effective way for you to attain your gourds is through a wholesale supplier. This provides you with the greatest variety from which to make your choice. My own supplier is a farmer in southeast Georgia with an incredible 100-acre gourd farm. In the past I traveled to the farm to select my own gourds, but since I have moved I order by mail and am always delighted with the parcels I receive. One excellent resource for finding gourd growers and general information is the American Gourd Society.

Selecting Gourds

The gourds you choose to work with are usually those to your liking, the ones in which you can already envision your creations. The different varieties of gourds lend themselves to different craft pieces - bowls, vases, buckets, dippers, bird feeders, ornaments. Your individual taste will guide you to the gourds you want. Make sure that any gourds that you might want to use as bowls or as vases have level bottoms.When selecting gourds, be sure that they are sturdy and durable. Sometimes during the course of drying, they can become dry rot, making them more susceptible to cracking or breaking as you work on them. A properly dried gourd is very sturdy and can hold water, as throughout history gourds have been used as water vessels (canteens, dippers, and bowls). To test a gourd, hold it between your hands and press its surface to check for weak and brittle spots. Visually check the gourd for any holes and cracks. Most of the gourds you test will probably be quite hearty; however, checking them as you choose them will prevent you from taking home any that you cannot use. If you order gourds, remind the sender to check them for dry rot before sending them.

Cleaning GourdsWhen you are ready to work with gourds, the first step is cleaning them, as they usually come fresh from the fields. Cleaning gourds requires only dishwashing liquid, sandpaper, a table knife or chisel to use as a scraper, a bucket or sink of water, and a good bit of stamina. If you clean a number of gourds at once, in assembly-line fashion, not only do you have to clean up the mess only once, but you will also have a supply of gourds that is ready to be worked on. To clean your gourds -1. Immerse the gourd in water to thoroughly wet it.2. Put a generous amount of dishwashing liquid on the gourd. Let the gourds sit a bit in order to let the dishwashing liquid soften the hardened dirt.3. Using your table knife or chisel, scrape the gourd to remove the bulk of the dirt. The longer you allow your gourd to soak, the easier this will be. Scrape as hard as is necessary, as much of the dirt has been baked in by long sunny days. This task is very rewarding as you begin to reveal the colors and designs hidden beneath the dirt.4. Use soft- to medium-grained sandpaper to scrub the gourd after you scrape it. This removes any remaining dirt from those harder to reach places.When the gourd is clean, rinse it off with clean water and set it on newspaper to dry.

Cutting and Gutting Gourds

I recommend that you cut open and gut the gourds in an outdoor area, if possible, or in a well-ventilated indoor area, as these steps create dust that you can inhale. Wherever you work you should wear a mask that covers your mouth and nose to avoid inhaling the dust. You should also wear eye goggles to protect your eyes from particles.Depending on your plans for your gourd, you might want to remove only the top of it (for buckets or bowls), or remove the top and also cut it in half (for masks). The following steps will make cutting your gourd as simple as possible:1. Using a pencil, mark the area you want to cut. For instance, if you want to remove the top in order to make a bowl with a lid, trace a circle around the top. To draw a more precise circle, use a drawing compass.2. Using the utility knife cut along the line you have drawn. For better control and safety, place the gourd on the ground, holding it with your free hand. Use a straight-down cutting motion and apply even pressure. If you try to force the knife blade by twisting or turning it, the blade could break or the gourd could crack.3. Cut along the entire circle that you have drawn. Ensure that all of the cuts penetrate the gourd. Each gourd has a different thickness, and the vigor that you need to put into this task will vary.4. When you finish cutting, use your chisel or your table knife to apply a small amount of pressure beneath the lid and pop it up.

After you remove the gourd's lid, clean out the dried pulp and seeds. Initially, you might find it easier to remove the pulp by hand. If the pulp is difficult to peel away from the inner walls, use a table knife or a small chisel to scrape it away. Once you remove the pulp, use sandpaper to sand the inside, as well as the cut edges. During this task, wear eye goggles and a facemask!You need very few tools for gourd work. I use primarily hand tools, as I enjoy the pace and the sense of feeling that they afford me. As you progress, you might find that you prefer to use hand-held electric tools, such as a Dremel? or an electric sander. Following is a list of items and tools you will need for your own gourd work:• Dishwashing liquid and sandpaper.• A regular table knife or a small chisel.• A utility knife (or a Dremel) for cutting the gourd or for carving designs.• A woodcarving knife with a U-veiner blade for cutting holes in pieces that you want to hang, or for alignment purposes. A Dremel with a small drill bit is also good for this task and easy to use.The style of decorating that I use to add designs to my gourd is wood burning, also known as pyro-engraving. People have found many ways to decorate their gourd crafts, including carving them when wet (such as calabashes), painting them, adding other materials to them (feathers, leather, beads), and creating musical instruments. The types of craft pieces you can create are innumerable: vases, bowls, buckets, hanging flower pots, bird feeders, chimes, water dippers, and masks. If you want to have some fun and personal delight, spend some time in the world of gourds. They will whet your artistic appetite.

Making Harvest Corn Dollies

Craft project weaving wheat into dolls. Mother Earth News, August/September 1992. By Randy Kidd

Wheat weaving is as old as farming, and a heck of a lot easier. If you can braid hair or tie an overhand knot, you'll be weaving in no time. Because I grow wheat right in back of my house, I've had plenty of experience making wheat handcrafts for a long time now. "Corn dollies;" which were designed over a century ago, are probably my favorite crafts project. For years, people have given these wheat-made figures to friends and family members during harvest time — they were originally created to represent the gods of harvest. (In Europe, corn once referred to all grains; "dolly" comes from the word "idol.") I've certainly given my own share of dollies as gifts, and I've saved several for myself, too. I love knowing that woven into each of these figures is a history as rich as the fields in which the grain grew. And now I pass the tradition onto you:

The first step to making a corn dolly is choosing the wheat you'll use, and there are some basic rules to follow. You should select long wheat stalks that stand erect and straight (stalks should measure more than 18 inches from the base of the head to the first joint on the stalk), and the stem of your stalk should be slender and golden. The stalks in the prime of ripeness are those that are most golden; avoid any stocks with green, which will never ripen to golden.

Just before you start your project, temper the stalks by soaking them for 20 to 40 minutes in cool to lukewarm water. Don't use hot water, which will remove the natural shine and gloss of the wheat. After soaking, wrap the stalks in a wet bath towel and let them set for about 15 minutes or so. The stalks are then ready for weaving, and you can use the wrapped straw all day long (or at least until it gets soggy).

There are a few different techniques used in wheat-weaving. The one that you will be using is called "weaving around a base." This creates a thick spiral of wheat with a hollow center — the hollow core's size depends upon the size of the dowel used. The design is made by working the wheat around a removable dowel core (or a core of "waste" wheat stems). You should probably start with a pencil-size dowel; then, as your fingers get better at weaving, you can move on to a larger size.

Now you're ready to begin. Take five pieces of straw with heads, and 20 to 30 more stalk stems. Tie the five pieces (with heads) around your dowel, making the tie as close to the wheat heads as possible with the clove hitch knot (see illustration). Bend each stem in a 90 degree angle, so that one head points in each direction. (Think of the north, south, east, and west points on the compass.) This arrangement will leave one extra straw that you'll aim just to your left, assuming you are sitting south of the compass.

Start with the extra "beginner" straw pointed toward you (the one just to the left of the south stem) and bend it up parallel to the dowel. Then bend it to the right over two wheat stems. If you're thinking compass: your first bend will be over the south and east stems.

Now, turn the dowel 90 degrees (a 1/4 turn) clockwise. The east stem will now become the south stem. Take your new south stem and bend it over two more stems. Again, turn the dowel 90 degrees, and repeat the process. It will take five bends to complete the circle, and you'll continue building up circles one on top of the other. It won't be long before you'll reach the end of a stem and run out of straw. Simply join another straw stem into the "run-out" one. To do so, cut the small end of a stem (the end nearest the top) at an angle and then slip this end into the larger, hollow end of the used-up stem. Try to use only one of these for each round around the dowel or it will weaken the spiral.

When you've made the size dolly you want, simply tie off the ends with a brightly colored ribbon or another piece of straw. Add the finishing touch by joining heads into the weave, which will leave you with straw heads at both the top and bottom of your weave.

Easy Bird Feeders

Pine Cones rolled in peanut butter and then in bird seed or sunflower seeds.

Animal Brethren

Materials:
An apple, paring knife, lemon juice, whole cloves, pencil, jar, glove, felt scraps, glue.

Peel the apple and remove some of the core from the bottom. (Parents) To carve the animal's face, cut two holes for the eyes, slice two triangle flaps for the ears, cut a deep "X" for the nose and mouth, and some shallow slits for whiskers. Soak the apple in the lemon juice for about 15 minutes, then remove to a paper towel to dry. Insert cloves into the eye holes. Push the pencil into the bottom of the apple, and set it in a jar to dry. To hasten drying process, a food dehydrator works great! As the apple dries, lift the ears so they dry upright. When the head has dried, use the glove and felt scraps to make the body. Glue on markings and paws. Cut off the middle finger of the glove, and drop the pencil through it, with the head attached. Have the child grab the pencil with their 3 middle fingers, while using the thumb and pinkie for the animal's forelegs. ( Discuss the habits of different animals during the winter months. Explain why we leave bird food and other tidbits out for our winged and furry brothers.)

Woodsy Flower Vase

Materials:
¼ inch diameter sticks, scissors, an empty plastic (p-butter) jar, 2 thick rubber bands, ribbon, glue, and pine cones.

Break or snip sticks to about 1in. longer than jar. Place rubber bands around jar, 1in. from top and 1in. from bottom. Tuck the sticks under the rubber bands, placing them together as close as possible. Once the jar is surrounded by sticks, push the rubber bands to the center of the jar and cover with autumn colored ribbon. Ribbon can be tied into a bow. Glue on a few pine cones and fill the vase with flowers. (While hiking and looking for sticks, explain why fallen sticks are more Earth friendly, but if live branches are needed, to take only what is needed and thank tree for gift.)

Harm None Paper Bouquets

Materials:
Autumn colored tissue paper, scissors, crayons, and pipe cleaners.

For each flower cut eight 3-1/2 in. squares. With side of crayon color down 2 opposite sides on each square. Lay on flat surface with colored sides at top and bottom. Start folding from the top, like a paper fan. Each pleat should be approx. 1/2in wide. For the stems, bend a pipe cleaner 1-1/2in. from one end to form a hook. Place the pleated squares in a stack, and place the stack in the hook. Twist the hook around the stem. To open flower to full bloom, twist the petals a half-turn near the stem. (Thank children for beautiful vase of flowers that can be used on your alter for the Mabon ritual, and later a table center piece.)

Make Leaf Prints

Gather fresh leaves together. Have the children paint one side, then print that side down on paper. You may also wish to have them make leaf rubbings with the leaves-you can make it a dual activity by using the leaves for rubbings first and then painting and printing with them afterward. If you use large sheets of paper or newspaper roll ends (available in almost every newspaper office) the children can make wrapping paper. Another great item to print with is an apple that is cut to show the star inside. Printing can be done with any tempera paint.

Make Wax Paper Leaf "Sun Catchers"

Have the children sprinkle crayon shavings between two pieces of wax paper. Put this between two brown bags. Have an adult iron on a very low temp. to melt wax paper together. Make a construction paper frame. Hang in window.

Make a Place Mat

Materials:
Dried Leaves, flowers and seeds that are flattened
Clear contact paper
large sheet of construction paper or poster board cut to approx. 12x18 inches
white or stick glue

Have children place leaves, flowers and seeds on the paper of choice and glue into place with a very small amount of glue. Use only as much as is necessary to hold items in place. Help them to cut contact paper to the same size as the paper used and cover by placing over the top of design. These are very long lasting-especially if you coat the back of the place mat as well. Children may wish to also decorate the back in the same manner or perhaps draw a picture and incorporate the dried items into it. Let their imaginations take flight! J

Fresh Apple Pound Cake

2 cups sugar
1 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda

Preparation

Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.

Icing

1 stick margarine
1/4 cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla

Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.

Wild Rice with Apples and Walnuts

1 cup wild rice
2 cups water
1 Tablespoon vegetable oil

Cook rice and oil in water for 50 minutes.

1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind

Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.

3 T. lemon juice
2 garlic cloves, minced
1/2 t. salt
1/3 cup olive oil
Pepper, to taste

Whisk together juice, salt and pepper, garlic and oil and add to cooked rice.

Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.

Harvest Morning Muffins

3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.

Makes 12 muffins.

Lunch Crumble

5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbs. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbs. apple juice or orange juice

Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes.

Makes 6 servings. (Serve warm with chilled fruit and vegetable plates, buffet style.)

Cinnamon Apple Butter (--N-Turkey) Sandwiches

9 to 10 apples, peeled and cored
1 cup apple cider
2 tsp. apple pie spice
(or 1/2 tsp. each nutmeg and allspice and 1tsp. cinnamon)

Cut the apples into 1-inch chunks. (Don't worry about making them perfectly sized.) Place in a large, nonreactive saucepan and pour cider over them. Cover the pot and cook for about 30 minutes over low heat, until the apples are soft. Cool the mixture, divide it into two batches and puree each in a food processor or blender. (At this point, you have an unsweetened applesauce, which makes excellent baby food). Pour the pureed fruit into a large baking dish, sprinkle with the apple pie spice, and stir. Spread mixture evenly in a 13-by-9-by-2-inch pan. Bake in a 300-degree oven for 2 to 3 hours, until thick and deep brown. Stir every 20 minutes. Cool the apple butter and then scoop it into a clean jar with a sealable lid. It will keep for up to two months in your refrigerator.

Makes 1 1/2 cups.

Create your favorite turkey sandwich buffet with slice turkey breast, lettuce, tomatoes, avocado wedges, sprouts, etc. Use CAB* instead of butter or mayonnaise.

Share the Wealth Applesauce

24 tart apples
Juice of a lemon
2 cups water
1 cup sugar
4 tsp. cinnamon
1 cup raisins (optional)

Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork.

Makes 2 1/2 cups. (Pour into resealable jars, decorate to give as Harvest gifts to relatives, friends, and neighbors.)

All Things Harvested Pot Roast

4-5lb pot roast
1 stick butter
1 large onion sliced
3 celery stalks, chopped
1 garlic clove, chopped
¼ tsp. dried thyme
¼ tsp. dried parsley
1 bay leaf
1/8 tsp. black pepper
¼ tsp. salt
2-10oz cans French onion soup
4 large potatoes, quartered
1-8oz package raw baby carrots
1-16oz pkg. frozen broccoli/cauliflower mix

In dutch oven or oven safe pot w/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, saute' the onion, garlic, and celery until onions are tender and beginning to brown. Add the the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the french onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread.

Makes 8 servings.

Mabon Caramel Apples

1 package Kraft Caramels
6 red or green apples, destemmed
6 popsicle sticks

Melt caramels slowly in a double boiler. When runny in consistency, stick popsicle sticks into top center of apple, and dip apple into caramel sauce, making sure to cover entire apple with a coating of caramel. Place dipped apples, stick up on wax paper covered cookie sheet an refrigerate till caramel hardens.

Makes 6 servings.

Dark Mother Bread - Mabon Honey Wheat Bread

By Patti Wigington, About.com

At Mabon, we celebrate the goddess in her aspect as the crone, or the Dark Mother. She is Demeter, she is Hecate, she is the wise old woman wielding a scythe rather than a basket of blooming flowers. This honey wheat blend is a delicious way to celebrate the end of the harvest and say farewell to the fertile months of summer. Serve warm with herbed oils for dipping, or with a big scoop of Apple Butter.

Make this either in your bread machine, or by kneading it by hand.

Prep Time: 1 hours, 00 minutes
Cook Time: 30 minutes

Ingredients:

2 C. warm water
1 Tbs. active dry yeast
1/3 C. honey
3 C. whole wheat flour
1 tsp. salt
1/4 C. vegetable oil
2 Tbs. butter
4 C. all purpose baking flour

Preparation:

Dissolve the yeast in the warm water. Add honey and mix well.

Stir in the whole wheat flour, salt, vegetable oil, and butter and mix until a stiff dough has formed. Gradually work the all-purpose flour into the mix, one cup at a time.

Turn the dough onto a lightly floured countertop, and knead for about fifteen minutes. When it reaches the point where it's sort of elastic, shape it into a ball and place it into an oiled bowl. Cover with a warm, damp cloth, and allow to sit and rise until it's doubled in size -- usually about 45 minutes.

Punch the dough down and cut in half, so you can make two loaves of bread. Place each half in a greased loaf pan, and allow to rise. Once the dough has risen an inch or two above the top of the loaf pan, pop them in the oven. Bake at 375 for half an hour, or until golden brown at the top.

When you remove the loaves from the oven, allow to cool for about fifteen minutes before removing from the pan. If you like, brush some melted butter over the top of the hot loaves, to add a pretty golden glaze to them.

Note - If you're doing this in a bread machine, remember, the recipes makes two loaves. Halve everything if you're allowing the machine to do the mixing. If you hand mix it, you can still drop the single-loaf balls of dough into the machine to bake.

Blackberry Wine

3 pounds of blackberries
3 pounds of sugar
1 gallon of boiling water

Wash berries, put in large bowl and pour over them the boiling water. Stir well, then cover the bowl and leave for ten days. Strain liquid through muslin, add the three pounds of sugar and stir well. Cover the bowl and leave for three days, but stir daily. Put into bottles and cork, loosely at first. The wine will be ready to drink in six months.

Beef & Barley Vegetable Soup

3 pounds Soup Meat
2 Tablespoons Fat
2 quarts Water
1 1/2 Tablespoons Salt
1/4 Tablespoon Pepper
2 Tablespoons Minced Parsley
1/2 cup Barley
1 cup Carrots, cubed
1/4 cup Onion, chopped
1/2 cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas

Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.

Cock-A-Leekie Soup

3 1/2 pounds Frying Chicken, cut into 8 pieces
1 pound Beef Shanks, cut into 1" pieces
6 cups Chicken broth
3 slices Thick cut Bacon
1 Tablespoon Dried leaf Thyme
1 Bay leaf
3/4 cup Pearl Barley
1 1/2 cups Chopped Leek, white only
Salt and Pepper to taste
2 Tablespoons Chopped parsley

Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.

Dandelion Wine

2 quarts dandelion flowers
3 pounds sugar
1 ounce yeast
1 lemon
1 orange
1 gallon boiling water

Pick the dandelions on a sunny day. Pick just the heads until you have two quart jugs full. Wash flowers and put into a large bowl. Slice orange, lemon thinly and add to the flowerheads. Pour boiling water on top of them, stir well. Cover bowl, leave for ten days, no more. Strain liquid into another bowl, stir in the 3 pounds sugar. Spread the yeast on a piece of toast, and float on top. Cover the bowl and leave for another 3 days. Remove the toast, strain again, and bottle. Cork loosely at first. The wine will be ready to drink in 3 months.

Garlic - Roasted Potatoes & Greens

2 pounds Red-Skinned Potatoes, sliced
6 large Cloves Garlic, sliced lengthwise
1/3 cup Extra-Virgin Olive Oil
3 Tablespoons Wine Vinegar
Salt
Pepper
4 cups Watercress Sprigs, rinsed
2 Tablespoons Chives, chopped

Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450 degrees until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives.

Old-Fashioned Ginger Beer

For the Starter:
1/2 Ounce Yeast
2 Teaspoons Sugar

To Feed the "Plant":
7 Teaspoons Ground Ginger
7 Teaspoons Sugar

To Flavour:
1 1/2 Pounds Sugar
Juice of 2 Lemons

Mix starter ingredients with 3/4 pint of warm water in a glass jar. Stir, cover and leave in a warm place for 24 hours. This is your starter "plant". Feed the "plant" with 1 teaspoon each of ground ginger and sugar each day. After 7 days strain through a fine sieve. Dissolve the sugar in 2 pints of water. Add the lemon juice and the liquid from the "plant". Dilute with 5 pints of water, mix well and store in corked bottles for at least 7 days.

Use strong bottles as pressure may build up which will cause thin bottles to explode. For the same reason use corked bottles rather than those with a more secure closure that will not 'give' under pressure.

The amount of sugar in the final stage can be varied according to taste.

Pecan Pie

1-1/4 Cups Pecan Pieces
2 Eggs, Slightly Beaten
1 Cup Light Karo Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla.

Preheat oven to 375 degrees

Spread pecans in an unbaked 9-inch pie shell. Mix remaining ingredients together and pour over pecans. Bake slowly at 375 degrees until done, approximately 1 hour. Hint: Cover the edges of the pie crust with foil about halfway through baking to prevent crust from getting too brown before the pie is done.

Roast Fillet of Beef

1 Fillet of beef (5-6 lb) trimmed
5 Garlic cloves, slivered
1 teaspoon Salt
1 teaspoon Freshly ground pepper
Tabasco sauce
1 cup Soy sauce
1/2 cup Olive oil
1 cup Port wine
2 teaspoons Thyme
1 bunch Watercress

To prepare the fillet, make slits in it and put slivers of garlic in the slits. Rub well with salt, pepper and Tabasco. Combine the soy sauce, olive oil, port and herbs and place the fillet in this marinade in a baking dish for at least 1/2 hour unrefrigerated, or an hour or more in the refrigerator. Turn several times while it is marinating. Preheat oven to 425 degrees F.

Place the fillet on a rack in a roasting pan. Roast for 30-35 minutes, basting occasionally with the marinade. A meat thermometer should register 120~ for very rare, 125~ for rare, 130~ for medium-rare. After it is removed from the oven, the internal temperature will rise as much as another 10~. Allow the fillet to rest, covered with foil, up to 30 minutes. If it needs to sit longer, you might try a catering trick: Wrap the fillet, just out of the oven, in plastic wrap.

Unwrap just before slicing. Cut into slices and place on a warm platter; garnish with sprigs of watercress.

Irish Herb Scones

1/2 pound Mealy potatoes
4 Tablespoons Flour
1/4 teaspoon Salt
4 Tablespoons Oil
2 Tablespoons Chopped parsley
1/2 teaspoon Dried dill
1/4 teaspoon Savory
1/4 teaspoon Marjoram
1/4 teaspoon Powdered sage
Oil for frying

Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide.
Fry in very hot oil on both sides until light golden.

Source: Vera Gewanter, "A Passion for Vegetables"

Honey Whole Wheat Bread

9 cups whole-wheat flour
4 teaspoons salt
2 pkg. active dry yeast
1 1/2 cups milk
1 1/2 cups water
6 tablespoons butter
1/2 cup honey

Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cup full at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour.
Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks.

Stuffed Grape Leaves

By Patti Wigington, About.com

This appetizer takes a while to prepare, but it's well worth it. Use fresh grape leaves off the vine if you have them, or buy a jar of marinated leaves in the grocery store. Either way, it's a delicious accompaniment to your Mabon feasting, and embodies the god of the vine by using both the grape leaves and raisins, which are just dried-up grapes.

Prep Time: 1 hours, 00 minutes
Cook Time: 45 minutes

Ingredients:

1 jar grape leaves
2 Cups white or brown rice, cooked about halfway
1 onion, chopped
1 egg
1/2 Cup golden raisins
1 granny smith apple, chopped
1/2 Cup loose fresh mint leaves, chopped
1/3 Cup chopped nuts (walnuts or pecans are perfect, but pine nuts work too)
2 Tbs. curry powder (or more, depending on how much you like curry)
4 Cups vegetable broth
Lemon wedges

Preparation:

First, if you're using commercially prepared grape leaves, remove them from their jar and rinse them in cold water for about five minutes. They're pickled in a brine solution, so you'll want to separate them gently and let them soak for a while. If you're using fresh leaves off the vine, soak them until they're nice and pliable.

Meanwhile, combine the rice, onion, egg, raisins, apple, mint, nuts and curry powder together in a bowl, mixing well.

Lay a few grape leaves out on a cutting board, shiny side down, and remove their stems. Place a small, compact scoop of the rice mixture in the middle of each leaf - about a tablespoon should do it, although you could use more if you have really big grape leaves. Fold the grape leaves over each other, like you're wrapping a burrito. Be sure to roll them as tightly as possible. Repeat until you've used up all your rice mixture, or run out of grape leaves.

Place all your rolled leaves in the bottom of a large pot. You can pack them in pretty tightly, which will help keep them from unrolling as they cook -- you can even stack them in layers, if you need to. Pour the broth in on top, covering the rolled leaves just barely to the top. Cover the pot and bring to a rolling boil, and then decrease heat and simmer for about 25 minutes.

When the rolled leaves are done simmering, the rice will be cooked all the way. Remove the leaves from the pot and allow to cool. Squeeze lemon wedges over the tops. These are really nice served with chilled yogurt and pita bread as a light meal, or they can be a side dish to a Mediterranean or Middle Eastern-style dinner.

The Wolf and the Stag

In the time before the tribes of Man walked upon the Earth, the Wolf and the Stag were of the same blood. They shared the world with all of the other animals in peace and friendship.

It came that a dangerous time fell upon the land. The spirits of the South had become harsh and had baked the earth until it was hard and dry. They kept the spirits of West from bringing water to the parched land. Food became scarce and the water that remained was like acid on the tongue. When the rains did come, they fell upon the barren ground in angry sheets that gouged great fissures in the face of the world.

Stag worried greatly for his sister Wolf. She had become thin and weak and Stag knew that the snows of Winter were not long from coming to bring the world to icy sleep. Fearing that Wolf could not survive, Stag called out to the Goddess for aid.

"Great Mother" cried Stag, "Please save my sister! There is no food and she is weak and sick. She must eat soon or she will perish."

"All that you require you need only to seek." the voice of the Goddess sang in Stag's heart. "But remember, that whatever you seek, if you find it not within, you will never find it without."

The words of the Goddess confused Stag and he cried out again," Mother, the Earth is barren and the Winter comes soon. I fear it may already be too late, for had I food to give her I know not if she has the strength to eat."

"If you find food for her," the Goddess spoke in rustling leaves, "then I shall grant her the strength she shall need to eat." And then she was gone. Stag was gladdened at the hope of saving his sister and hurried off to find nourishment for Wolf.

Long and hard Stag searched, turning the ground with his hooves, moving rocks and logs with his horns, but he found nothing to bring back for his sister. He continued his quest until he was too weak to search any longer.

With great sadness in his heart he returned to Wolf and wept, "Forgive me my sister, but I have searched the land over and could find no food for you to eat."

"Then this is how it must be." said Wolf. "I thank you for your efforts, my brother. I shall think of you often and will await you arrival in the Summerland. I love you, Stag." With that, Wolf laid down to wait for death to take her. Stag laid with her and wept tears of desperation and helplessness.

Wolf had lain motionless for a long time when the Dark Goddess appeared to Stag again and said, "I must take Wolf now to the Summerland." and reached out icy fingers toward Wolf¹s still form.

Stag could bear his sorrow no more and cried out at the Goddess. "No!" he bellowed, "Do not take the life of my sister! She is kind and wise and loving of all things. If only one of us can survive then let it be her. I offer over my life to you if it will let her live."

"Brave Stag," whispered the Goddess, "Your love for Wolf is true and strong. I will grant your request, her life is spared."

Wolf's body twitched and shuddered violently and with a great yelp, Wolf leapt to her feet. What Stag saw next struck terror in his heart. For the creature that stood before him was no longer held the loving eyes of his sister. No, these eyes said but one thing, hunger!

Wolf started to move toward Stag with cautious calculation and unwavering stare. Confused and frightened, Stag could think of but one thing to do, and that was run. Into the woods Stag dashed, with no thought but run. Wolf moved with lightning speed on spindly legs and wizened frame that belied the strength of the Goddess the flowed within, her eyes fixed on her goal.

Stag ran as hard as he could but quickly tired for he too had had nothing to eat for many days. Suddenly, Wolf was upon him in a blur of fang and claw and blood. Stag kicked at Wolf and forcing her off of him and held her at bay using his antlers as a shield.

"What has happened to my sister?" he thought. "Why is she doing this?" He continued to fight Wolf off but his strength ebbed quickly and he knew he could no longer keep her away. Just as Wolf was preparing for her next attack Stag heard the Goddess singing again, "if you find it not within, you will never find it without." and in that moment he understood it all. He was to be the food that his sister needed to survive. The Goddess had honored his request to spare the life of Wolf and to take his in her stead. In her wisdom, the Goddess had known that Wolf would never willingly take the life of her brother. So she had made the hunger blind her until all she could see was food.

All of the fear and confusion was washed away from Stag and he raised himself up to his full stature and proudly waited for Wolf to come. And Wolf did come.

As he fell, Stag saw the Goddess looking on and she was smiling at him. "Thank you for the life of my sister." he thought as death came to him in a warm embrace of blackness.

Wolf ate until she could eat no more and then, exhausted, she lay down and slept. She slept for a long time and dreamt of running through the forest with her brother.

Wolf awoke expecting to see her brother by her side as he had always been. Instead, she found Stag¹s lifeless body and the memory of what had occurred nearly tore her heart to pieces.

"What have I done?!" she sobbed. Her pain and sorrow welled up in her and burst forth from her throat as a sound the likes of which had never before been heard in the world. All the animals stopped and listened to the mournful sound and heard the name "Stag" as it was carried throughout the land on Wolf's baleful song.

The Goddess, hearing this cry, came to Wolf and soothed, "Weep not for your brother, my child, for he shall live on."

"But I have killed him!" wept Wolf.

"No," purred the Goddess, "So strong was Stag's love for you that he gave his life unto you that you might live. I shall bring him forth again and again as my lover and consort and the Stag shall ever more be a symbol of the love and sacrifice of the God."

"And so I shall forever honor his gift to me." said Wolf. "Leave me as I am, thin and gaunt, for it shall remind me of his love and sacrifice. And when the night is full I shall sing his name to the heavens, as will my children and my grandchildren so that the name of Stag will live on until Wolf and Stag are no more.

To Autumn

By John Keats

Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eaves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimmed their clammy cells.

Who hath not seen thee oft amid thy store?
Sometimes whoever seeks abroad may find
Thee sitting careless on a granary floor,
Thy hair soft-lifted by the winnowing wind;
Or on a half-reap'd furrow sound asleep,
Drows'd with the fume of poppies, while thy hook
Spares the next swath and all its twined flowers;
And sometimes like a gleaner thou dost keep
Steady thy laden head across a brook;
Or by a cyder-press, with patient look,
Thou watchest the last oozings hours by hours.

Where are the songs of Spring? Ay, where are they?
Think not of them, thou hast thy music too,--
While barred clouds bloom the soft-dying day,
And touch the stubble-plains with rosy hue;
Then in a wailful choir, the small gnats mourn
Among the river sallows, borne aloft
Or sinking as the light wind lives or dies;
And full-grown lambs loud bleat from hilly bourn;
Hedge-crickets sing; and now with treble soft
The redbreast whistles from a garden-croft;
And gathering swallows twitter in the skies.

Mabon Ritual

For this ritual you will need an apple and a chalice of wine or juice. Grape or apple juices are excellent choices if you cannot drink alcohol. If it is at all possible, this ritual should take place in a secluded cemetery. If this isn't possible, you should try to visit a cemetery where your loved ones are buried and leave apples to wish them a quick rebirth.

When you are ready to begin, cast your circle, and invite your deities.

Say:
Blessed be this season of Mabon, time of the second harvest, the harvest of fruit and wine.
Tonight all things are in balance: Goddess and God, Life and Death, Light and Dark.
Tonight the darkness will conquer the light, leading us deeper into the waning year.

If you are not at the cemetery of your loved ones, visualize if you can their resting places. Take the apple and hold it in front of you at heart level.

Say:
Ancient symbol of life, death and rebirth, take away my mourning.
Help me to be assured that death is not a permanent parting,
but a new and joyful beginning.

If you are in the cemetery place the apple in front of the grave of a loved one. The apple symbolizes reincarnation. If you aren't at the cemetery, you should save the apple to bury in the Earth later to symbolize your hope for rebirth to all life. With the somber part of the ritual over now, you should turn yourself to gladness and honor the God of wine and the aging Crone Goddess. Take the chalice of wine and hold it upward.

Say:
Blessed Crone, thank you for bringing me safely to this season.
God of wine, thank you for your gift of the grape.

Now you can make a toast to whomever or what ever you like. Make as many as you toasts as you want and make them as silly as you want!!

When you are finished, say:
Blessed be Mabon, season of bounty.

Now spend some time in your circle meditating or communing with the spirits that may surround you. Then close the circle however you wish.

Mabon Ritual

Decorate the altar with acorns, oak sprigs, pine and cypress cones, ears of corn, wheat stalks and other fruits and nuts. Also place there a small rustic basket filled with dried leaves of various colors and kinds.

Arrange the altar, light the candles and censer, and cast the Circle of Stones.
Recite the Blessing Chant.
Invoke the Goddess and God.
Stand before the altar, holding aloft the basket of leaves, and slowly scatter them so that they cascade to the ground within the circle.

Say such words as these:

Leaves fall, the days grow cold.
The Goddess pulls Her mantle of the Earth around Her as You,
O Great Sun God, sail toward the West to the lands of Eternal Enchantment, wrapped in the coolness of night.
Fruits ripen, seeds drop, the hours of day and night are balanced.
Chill winds blow in from the North wailing laments.
In this seeming extinction of nature's power, O Blessed Goddess, I know that life continues.
For spring is impossible without the second harvest, as surely as life is impossible without death.
Blessings upon You, O Fallen God, as You journey into the lands of winter and into the Goddess' loving arms.

Place the basket down and say:

O Gracious Goddess of all fertility, I have sown and reaped the fruits of my actions, good and bane.
Grant me the courage to plant seeds of joy and love in the coming year, banishing misery and hate.
Teach me the secrets of wise existence upon this planet, O Luminous One of the Night!

Works of magick, if necessary, may follow.
Celebrate the Simple Feast.
The circle is released.