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Light & Shadows of Majyk presents
Mabon Ritual
of Light & Shadows MONDAY EVENING
September 22, 2008 7:00pm In the Sacred Circle Chat room 
You are invited!! Come join your sisters of Light & Shadows as AHPS Lady Majyk Whispering-Owl leads all in our Mabon Sabbat Ritual! Please read the information in its entirety, as there are instructions throughout, including a wonderful project for making your own Corn Husk Mother as well as some delicious Mabon recipes! (follows this announcement in a seperate message post due to posting length limits) Mabon Lore Mabon, (pronounced MAY-bun, MAY-bone, MAH-boon, or MAH-bawn) is the Autumn Equinox and is also known as The Second Harvest Festival, Wine Harvest, Feast of Avalon, Equinozio di Autunno (Strega), Alben Elfed - Celtic (Caledonii), or Cornucopia. The Teutonic name, Winter Finding, spans a period of time from the Sabbat to Oct. 15th, Winter's Night, which is the Norse New Year. Mabon is the celebration of life’s renewal. Mabon is typically celebrated through harvesting grapes from the vine and apples from orchard. The Feast of Avalon refers to honoring the dead, Avalon is a Celtic name for Land of the Dead, and literally means Land of Apples. One endearing ritual act from Celtic tradition is to place an apple on the head stone of a deceased person or relative. A wish for the living to one day be reunited with their loved ones. The Winter Finding is actually celebrated from the Autumn Equinox to Winters night on October 15th. For Celts' is it also the celebration of the Welsh God Mabon {Mah-bawn}. Mabon is the son of Modred who was stolen from his mother and rescued by King Arthur. His name means "the Great Son" and he is considered to be a minor sun God. But he is better known as the power in darkness. He is also recognized as the King of Death or the Underworld. The Autumn Equinox divides the day and night equally, and we all take a moment to pay our respects to the impending dark. We also give thanks to the waning sunlight, as we store our harvest of this year's crops. The Druids call this celebration, Mea'n Fo'mhair, and honor the Green Man, the God of the Forest, by offering libations to trees. Offerings of ciders, wines, herbs and fertilizer are appropriate at this time. Wiccans also celebrate the aging Goddess as she passes from Mother to Crone, and her consort the God as he prepares for death and re-birth. Mabon is considered a time of the Mysteries. It is a time to honor Aging Deities and the Spirit World. Considered a time of balance, it is when we stop and relax and enjoy the fruits of our personal harvests, whether they be from toiling in our gardens, working at our jobs, raising our families, or just coping with everyday life. Take time out to look at your life and reassess where you are going, what you have so far achieved and what it is that you are still seeking. At this festival it is appropriate to wear all of your finery and dine and celebrate in a lavish setting. It is the drawing to and of family as we prepare for the winding down of the year at Samhain. It is a time to finish old business as we ready for a period of rest, relaxation, and reflection. Mabon Correspondences | Symbolism | Second Harvest, the Mysteries, Equality and Balance. | | Symbols | Wine, gourds, pine cones, acorns, grains, corn, apples, pomegranates, vines such as ivy, dried seeds, and horns of plenty. Brown, green, orange and yellow candles | | Deities | Goddesses- Cerridwen, Modron, Morgan, Epona, Persephone, Pamona and the Muses. Gods- Lugh, Mabon, Thoth, Thor, Hermes, and The Green Man. | | Traditional Foods | Breads, nuts, apples, pomegranates, and vegetables such as potatoes, carrots, and onions. | | Herbs and Flowers | Acorn, benzoin, ferns, grains, honeysuckle, marigold, milkweed, myrrh, passionflower, rose, sage, solomon's seal, tobacco, thistle, and vegetables. | | Sacred Gemstone | Sapphire, lapis lazuli, and yellow agates. | | Special Activities | Making wine, gathering dried herbs, plants, seeds and seed pods, walking in the woods, scattering offerings in harvested fields, offering libations to trees, adorning burial sites with leaves, acorns, and pine cones to honor those who have passed over. | Mabon Incense Recipe | 2 Parts Frankincense
1 Part Sandalwood
1 Part Cypress 1 Part Juniper | 1 Part Pine
1/2 Part Oakmoss
(or few drops of Oakmoss Bouquet)
1 Pinch Pulverized oak leaf | Cut up into small pieces and mix all ingredients together before burning upon lit charcoal in a fire proof container. | Preparation and Ritual Information: In addition to your usual altar tools and props, upon the altar should be: ** A deep red (or russet) altar cloth ** One russet and one orange candle, and one white candle as your significator.
** A Wicker Basket
** A Red Apple
** Assorted Fruits and Vegetables of the Second Harvest (Berries, Squash, Corn, etc)
** A Bell ** Cauldron ** Matches or Lighter
** A Fallen Tree Branch, which will ideally be wand-length in size and width. (tie pieces of paper that you have written things you have done this year and things you plan to do this winter, on the branch)
** A Boline
** A Sprig or Two of Ivy, of approximately 2 feet in length each or more if possible. You may have numerous sprigs to make this length.
**An Autumn Blend Incense (recipe provided above or use your own)
Lady Majyk will be casting the circle and setting her Altar as specified below for all of us, therefore if it is inconvenient or unsafe for you to set up your ritual space around your computer for this, it is quite alright. Sweep area, in a deosil (clockwise) manner. Outline your Circle with a red cord, low vibration stones, or various Harvest items such as wheat, corn, beans, etc. Set up your altar and place the deep red altar cloth over it. At center top, place the wicker basket, filled with the assorted fruit and vegetables. Place the apple and the boline on your Pentacle or a plate. Place the tree branch to the right of the basket. Place your orange candle to the left of your pentacle or plate and your russet candle to the right. Place your white candle in front of your pentacle or plate. Place the rest of your tools and altar adornments according to your personal preference. Take a shower or bath for purity. Sit quietly and meditate to ground and center. When you are ready, begin by playing some soothing music associated with the Sabbat and our Mabon ritual. At the starting time of the ritual, light your candles beginning with your white candle, then the russet and lastly the orange. Let them burn through the ritual and let them burn after until they all burn out completely. Choose an appropriate sized candle in light of your time availability to have candles lit.
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| | | | | | |  Mabon Crafts and Recipes | Making your own Corn Husk Mother | | These are great decorations that can be made around the end of September or the Autumn Equinox to celebrate the end of the harvest. To make your Corn Husk Mother you will need the following items:
* Dried Corn Husks
* White Glue
* Thin wire
* Scissors
* Colored marking pens, ink, or paint (black and red)
* Large wooden Bead (for head)
* "Angel Hair", embroidery floss, raffia, or yarn
* Two wooden matchsticks
Start by soaking the corn husks in water, if they are curled up. When they are soft enough to use, you can proceed. (If the husks were dried nice and flat, soak for a shorter period of time... or try working them dry.)
Cut four strips, about a half-inch wide. Wrap wire around one end tightly to gather.
Holding the wrapped end, fold the husks, one by one, down to form a puff. Wrap the ends with the wire. Do two more the same way. Set aside.
Take up the wooden bead and select a perfect husk to cover it. This will be the face, so select carefully. Spread white glue on the selected husk, and smooth it over the wooden bead. Gather the ends and wrap tightly with the wire, close to the bead. Trim the excess husk off. Leave a bit for the neck. Set aside.
Next, wire two 'arm' puffs to the 'neck'. Twist the wire into a tail.
Take up the remaining puff and push the 'tail' wire from the head and arms, into the center of the puff. Add a spot of glue, if desired. Set aside.
Cut a strip of husk, about a half inch wide.
Winding the strip of husk around the neck and criss-crossing it in the front makes the bodice of the dress. Applying glue to it will help smooth it. Wire the ends.
Take up the matchsticks, and push one into each of the 'arms'. (The head end, denuded of the sulphur first. Or, you can dip the match heads into flesh colored paint, let dry, then insert the tail end into the arm puff.) Set aside.
Take up a wad of husks, overlap them as you make a roll, and then wire one end tightly. The four innermost husks should be perfect, as they will show. This will be the skirt, and what holds the doll upright, so be sure the ends are level, and that you have selected enough to do the job. Fold these husks down over the wired end.
Gently lift up the covering strips, and wrap wire around the underneath husks to keep them from spreading open. Spread glue over this roll and gently lower the four remaining husks over all. Smooth, and arrange.
Take up the upper body, spread some glue on the ends, and insert it into the top of the skirt.
Allow the whole to dry.
After it has dried thoroughly, check that it can stand without having to be propped up. Trim if needed.
Take up some embroidery floss (or other 'hair' material.)
Cut a strand about 6 inches long. Apply glue to the center top of the head. Lay the floss equidistant on either side. (Ends facing front and back. Allow to dry.
Cut more lengths to form the hair. (You can braid it, or leave it smooth.)
Apply glue to the top of the head, and lay the floss one strand at a time, from shoulder to shoulder. Allow it to dry a bit, then fold the strand that has been hanging over her face, up over her head. Arrange and glue the hair to your liking. Let dry thoroughly.
Take up the paint, pen or inks, and draw on a simple face.
Your Corn Husk Mother is now ready to adorn your tabletop! | Mabon Recipes Black Bean Soup | Ingredients | Method | | 2 Tbs. vegetable oil 1 cup onion, finely chopped 1 jalapeno pepper, finely chopped 3 garlic cloves, minced 1/2 cup summer savory leaves 6 cups cooked black beans 2 cups water 4 cups chicken stock juice of 1 lime 4 Tbs. olive oil salt and paprika to taste | 1) Heat vegetable oil in large stock pan, saute onions and jalapeno pepper for three minutes. 2) Add garlic and half the summer savory, and saute for another three minutes. 3) Add 2 cups black beans and 2 cups water. Saute, mixing constantly, until all the water is absorbed by the beans and the mixture acquires the consistency of thick puree. This will be your roux, or base, for the soup. 4) Add the chicken stock and boil for five minutes. 5) Strain the creamy liquid through a fine sieve, pressing all juices and puree through. 6) Return liquid to pot and add remaining 4 cups of beans, salt, and paprika. Boil for another 5 minutes. Sprinkle with a mixture of olive oil, lime juice, and remaining savory leaves. Serve with tortilla chips. | Mabon Harvest Rice | Ingredients | Method | | 2 Tbs. butter 1/4 cup onion, minced 2 ribs celery, diced (including tops) 1/2 lb. mushrooms, sliced 1/4 tsp. sage 1/4 tsp. marjoram 1/4 thyme 1 Tbs. red wine vinegar 1/4 cup green onion tops, minced 3 cups cooked long-grain rice 1/4 cup chopped pecans 1/4 cup parsley, chopped 1/3 cup grated parmesan cheese | 1) Heat butter in a large skillet. 2) Saute onion and celery until soft. 3) Add mushrooms, sage, marjoram, thyme and vinegar. Simmer over low heat 10 minutes. 4) Preheat oven to 350° F (180C, Gas Mark4). 5) Combine vegetable mixture with green onions and rice. Stir in nuts. 6) Spread in an ovenproof casserole. 7) Sprinkle with parsley and cheese. 8) Bake 15 minutes or until heated through. Serve with crusty bread, makes 6-8 adult portions. | Mabon Apple Bread Pudding | Ingredients | Method | | 1/3 cup raisins (about 3 oz) 1 oz. apple brandy 1 cup brown sugar, packed 3/4 cup water 1/2 tsp. cinnamon 2 large apples, peeled, cored, and cut in pieces 5 slices French bread, crusts removed 4 eggs, beaten 1 tsp. vanilla 3 Tbs. melted butter 1 Tbs. cinnamon sugar | 1) Preheat oven to 350° F (190C, Gas Mark5). 2) Soak the raisins in apple brandy for 15 minutes. 3) Bring water and sugar to a boil in medium saucepan. 4) Add cinnamon and apples and simmer 5 minutes. 5) Remove from heat and cool to "warm." 6) Cut the bread into small cubes and place in a bowl. Add eggs, vanilla, raisins, and cooled apple mixture. Toss to coat the bread. 7) Coat a deep dish 9 or 10 inch pie pan with melted butter. Add the apple mixture and drizzle remaining butter on top. Sprinkle with cinnamon sugar. 8) Bake 10 minutes at 350° F. 9) Turn the oven down to 325F (160C, Gas Mark *3*) and bake 35 to 40 minutes or until set. 10) Cut into wedges and serve warm with whipped topping. | | | | | | | | | | | | | | | |
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