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Thread: Lughnassadh, First Harvest, August 1st

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    Thumbs Up Lughnassadh, First Harvest, August 1st


    Lughnasadh means the funeral games of Lugh (pronounced Loo), referring to Lugh, the Irish sun god. However, the funeral is not his own, but the funeral games he hosts in honor of his foster-mother Tailte. For that reason, the traditional Tailtean craft fairs and Tailtean marriages (which last for a year and a day) are celebrated at this time.

    This day originally coincided with the first reapings of the harvest. It was known as the time when the plants of spring wither and drop their fruits or seeds for our use as well as to ensure future crops.

    As autumn begins, the Sun God enters his old age, but is not yet dead. The God symbolically loses some of his strength as the Sun rises farther in the South each day and the nights grow longer.

    The Christian religion adopted this theme and called it 'Lammas ', meaning 'loaf-mass ', a time when newly baked loaves of bread are placed on the altar. An alternative date around August 5 (Old Lammas), when the sun reaches 15 degrees Leo, is sometimes employed by Covens.

    Traditional Foods:
    Apples, Grains, Breads and Berries.

    Herbs and Flowers:
    All Grains, Grapes, Heather, Blackberries, Sloe, Crab Apples, Pears.

    Incense:
    Aloes, Rose, Sandalwood.

    Sacred Gemstone:
    Carnelian.

    Special Activities:
    As summer passes, many Pagans celebrate this time to remember its warmth and bounty in a celebrated feast shared with family or Coven members. Save and plant the seeds from the fruits consumed during the feast or ritual. If they sprout, grow the plant or tree with love and as a symbol of your connection with the Lord and Lady. Walk through the fields and orchards or spend time along springs, creeks, rivers, ponds and lakes reflecting on the bounty and love of the Lord and Lady.

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    Post Re: Lughnassadh, First Harvest, August 1st

    Recipes & Incense etc .............

    Whole Grain Bread

    In a large mixing bowl combine:

    2 cups milk (warm to the touch)
    2 packages of dry baking yeast
    1 teaspoon salt
    1/2 cup honey
    1/4 cup dark brown sugar


    Cover this mixture and set aside in a warm place until it has doubled (about half an hour). Add to this mixture:

    3 tablespoons softened butter
    2 eggs
    1 cup of unbleached white flour

    Stir until bubbly. Now mix in:

    1/2 cup wheat germ
    1/2 cup of rolled oats
    2 cups stone ground wheat flour
    2 tablespoons sesame seed

    With floured hands, turn this dough out onto a floured board and gradually knead in more unbleached white flour until the dough is smooth and elastic and no longer sticks to your fingers. Place this dough in a greased bowl, turning it so that the dough is greased. Then cover it with a clean cloth and keep it in a warm place to rise until it is doubled (about an hour).Then punch it down and divide it into two or more elongated loaves, roughly sculpted into mummiform shapes, and placed on greased cookie sheets. Cover these and return them to a warm place until they double again. Bake the loaves in a pre-heated oven at 350 degrees for about an hour, or until they are done and sound hollow when tapped.


    Brigid's Blackberry Pie


    (Makes one nine-inch pie)

    4 cups fresh blackberries (thawed frozen is okay)
    1-1/2 cups sugar
    1/3 cup flour
    1/4 teaspoon cinnamon
    1/8 teaspoon salt
    Unbaked pie crust

    Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust, or purchase a commercially-made one. Set aside. Mix all other ingredients together in a large mixing bowl. If it appears too "wet", mix in a little more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot with butter or margarine. You can bake the pie as is, or cover it with another pie crust. If you do this, pinch down the ends to hold it to the other crust. Then score the top several times with a sharp knife. Bake for 1 hour, or until the top crust is a golden brown. (Note: A sugar-free version can be made by substituting appropriate amounts of artificial sweetener.)


    Lughnasadh Incense


    Recipe by Scott Cunningham

    2 parts Frankincense
    1 part Heather
    1 part Apple blossoms
    1 pinch Blackberry leaves
    a few drops Ambergris oil

    Burn Lughnasadh Incense during Wiccan rituals on August 1st or 2nd, or at that time to attune with the coming harvest.


    Lammas Ritual Potpourri

    20 drops clove bud oil
    25 drops sandalwood oil
    1 cup oak moss
    2 cups dried pink rosebuds
    2 cups dried red peony petals
    1 cup dried amaranth flowers
    1 cup dried heather flowers

    Mix the clove bud and sandalwood oils with the oak moss and then add the remaining ingredients. Stir the potpourri well and store in a tightly covered ceramic or glass container.

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    Thumbs Up Re: Lughnassadh, First Harvest, August 1st

    I didn't do much for Lughnasadh except bake bread since it we were celebrating first harvest!

    Hails~

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