(May 1)
By Gordon Ireland
Beltane is celebrated on May 1st and is one of the original Celtic festivals, Samhain being the other one. Beltane or May Day is also known as the Lovers holiday. Beltane is pronounced bel-tene, "a goodly fire" or bel-dine, the offering of cattle, dine to the God Bel. Though the latter, is thought to somehow been connected to the Celtic god Belus, though this has not been proven. (MacCulloch, page 264-6
The most important part of Beltane was the kindling of the fires. The Irish Celts would extinguish their fires, the night before and would eat a cold meal to insure that all fires were out. Then would attend the ceremony, returning with an ember to once more start their fires. The fire festival later evolved into the Celts driving their cattle through two fires to purify the herd. This was done to insure good health of the cattle for the coming year. Modern day pagans will jump over the Beltane fires, though very few actually no why they do so.
Beltane role in fertility rites is not as old as some people think. They were however a natural extension of the planting season. May Day being the time when the crops planted earlier would begin to sprout. The story goes that Beltane marks the wedding of the Goddess and God, and that their coupling brings new life to the earth. The awakening of spring and marks the end of winter. It is also the custom that this is the day of handfasting. The use of the May pole also has sexual implications, the pole representing the phallus and the ribbons that are tied to it connect oneself to the Goddess. As they dance around the Pole, the wreath (the Goddess) would descend down the pole, thus consummating their marriage.
Beltane is also a Tree festival, many of the fires were light under a sacred tree. For the Celts, this use of the Tree represents the death and rebirth. The tree, appearing dead in the winter, would begin to spout new branches and leaves during this time, thus signifying the coming of summer. This use of the tree later evolved in the May pole festival. It should be also noted that The Celts would also tie rags and pieces of personal articles to the tree in attempt to connect themselves to the spirit of the tree. The other myth that is tied to Beltane is that of Shapeshifting. Beltane, like its counterpart, Samhain, has mystical implications. Once more the veil to other world is thinned and thus strange doings happen on this day. One of them being, in Ireland Hags, or witches are given to shape shift into hares and steal all the butter from the cattle. Even in Ireland today, the men hunt down and kill all the hares in the fields with the cattle. The epic chase of Ceridwen and Gwion, which resulted in producing Taliesen, is a prime example of the changes of seasons and consummation of the Goddess and God.
FOOD
MEADE
1/2 gallon water
1 1/2 cups raw honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice
Heat all ingredients together over medium heat in a large pot. As the honey melts, an oily crust forms at the top. DO NOT REMOVE. When in is well blended, remove from the heat, stirring occasionally as it cools. This is the non-alcoholic version. (McCoy page 136)
FARLS
3 cups real mashed potatoes
2 cups dry oats
2 tablespoons butter
1/2 teaspoon cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
Pinch of pepper
Pinch rosemary
Soak oats in warm water for 15 minutes until soft and swollen. Mix them with all other ingredients in a large bowl. Knead till mixture is like thick dough. Make patties, fry in hot oil until brown. Serve immediately.
(McCoy page 137)
BELTANE CREAM PIE
1 cup milk
1 cup cream
1/2 cup butter
3 tablespoons cornstarch
1 1/2 cups sugar
1 1/4 teaspoons vanilla
Ground nutmeg
Prepared piecrust, already cooked.
Melt butter in pan over medium heat. In separate bowl add milk to cornstarch, making sure it is fully dissolved. Add this and all other ingredients to pan, except vanilla and nutmeg. Stir till mixture becomes thick. Remove from heat and stir in vanilla. Pour mixture into piecrust and sprinkle with nutmeg. Serve chilled. (McCoy page 134)
OATCAKES - IRISH
6 ounces Oatmeal (preferably fine)
2 ounces flour
1-teaspoon Salt
10 fluid ounces warm water
Mix flour and salt together. Slowly add warm water. Roll out on a floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (300 degrees) until crisp. These cakes are eaten buttered, with a glass of milk, for supper, but are also terrific with wine and cheese.
OATCAKES - SCOTS
1/2 cup Shortening
1 cup Oats or quick-cooking oats
1 cup All-purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
2 - 3 Tablespoons Cold Water
Cut shortening into next four ingredients until mixture resembles fine crumbs. Add water, 1 Tablespoon at a time, until it forms stiff dough. Roll until 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds or squares. Place on un-greased cookie sheet and bake at 375 until they just start to brown - 12 to 15 minutes. Bake on a hot griddle or frying pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn color. Put on a wire rack to cool. They are delicious served with cheese.
IRISH SODA BREAD
1 1/2 cups All-purpose flour -- unbleached, enriched
1 1/2 cups Whole wheat flour -- stone-ground
1/4 teaspoon Kosher salt
1/2 teaspoon Baking soda
1 1/4 cups Buttermilk
Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.
SAND TARTS (OLD GERMAN STYLE)
2 1/2 cups Sugar
2 cups Butter
2 each Egg, well beaten
1 each Egg white
4 cups Flour
Pecans
Cinnamon
Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.
Merry Part
Gordon Ireland aka Strix d' Emerys
"Let's travel together, like water flowing in one direction."
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O Mother, O Woman Eternal
who holdest the inmost life of each of Thy daughters
between the hands upon Her Heart
~*~*~*~*~*~*~*~*~*~*~
We swear by Peace and Love to stand,
Heart to Heart and Hand to Hand.
Mark, O Spirit, and hear us now,
confirming this, our Sacred Vow.
~Druidic Prayer of Unity~





