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Mabon




Colors


Brown, Orange, Violet, Maroon, Russet, Deep Gold


Other Names




Autumn Equinox, Fall Equinox, Second Harvest, Festival of Dionysus, Wine Harvest, Alban Elfed, Cornucopia.


Symbols



Grapes, Wine, Vines, Garland, Gourds, Burial Cairns, Rattles, Horn of Plenty, Indian Corn, Sun Wheels.


Deities



Wine Deities, Aging Deities.


Activities



Wine making, Adorning Graves.


Taboos



Passing burial sites and not honoring the dead.


Animals



Dogs, Wolves, Birds of Prey.


stones



Amethyst and Yellow Topaz.


Plants



Vines, Ivy, Hazel, Cedar, Hops, Tabacco.


Meaning



Celebrating the second harvest, balance, honoring the aging deities, honoring the spirit world, darkness overtaking light, celebration of wine.


Attunement Teas



(Individually or Blended)
All berries, grape drinks, heather, hops, sassafras.


Ritual Oils



Apple blossom, hay/straw, black pepper, patchouly.


Goddesses



All Grape-Berry Goddesses, All fruit-Vegetable Deities, Akibimi (Japanese), Anapurna (Indian), Cessair (Welsh), Epona (Celtic-Gaulish), Harmonica (Greek), Lilitu (Semitic), Mama Allpa (Peruvian), Modron (Welsh), Morgan (Welsh-Cornish), The Muses (Greek), Nikkal (Canaanite), Ningal (Sumerian), Ninkasi (Sumerian), Pamona (Roman), Rennutet (Egyptian), Sin (Irish), Snake Women (Aboriginal), Sophia (Greco-Hebriac), Sura (Indian).


Gods



All Wine Gods, All Non-Grain Harvest Gods, All Gods of Fruits, All Gods of Abandonment, Dionysus (Roman), Bacchus (Greek), Haurun (Canaanite), Hermes (Greek), The Great Horned God (European), Hotei (Japanese), Iacchus (Greco-Tuscan), Mabon (Welsh), Orcus (Roman), Thoth (Egyptian).


Lore



A traditional practice is to walk in wild places and forests, gathering seed pods and dried plants. Some of these can be used to decorate the home; others saved for future herbal magick.


Food



The foods of Mabon include grains, fruits and vegetables, especially corn. Cornbread is traditional fair, as are beans and baked squash.


Recipes




Baked Apples Indiana Style
(Makes 16 oz.)


12 to 14 large apples
1 cup granulated sugar
1/4 cup flour
1/4 cup tapioca
3/4 cup warm water

Peel, core and quarter enough apples to fit comfortably in a 9x13 baking pan. Corningware or Pyrex pans are better than metal ones for baking. Preheat oven to 375 degrees F. Place the apples in the baking pan. Mix the remaining ingredients and pour over the apples. Sprinkle with cinnamon or nutmeg. Bake for 45 to 50 minutes. Serve with a scoop of icecream.


Texas-Style Pecan Pie
(Makes two 9 inch pies)


2 deep-dish unbaked pie shells
6 beaten eggs
1/2 cup butter (real butter is best), melted
2 cups brown sugar, packed
13/4 cups corn syrup
21/4 teaspoons vanilla
21/2 cups chopped pecans

Preheat oven to 350 degrees F. Slowly and thoroughly mix together the eggs, butter, brown sugar, corn syrup, and vanilla. Pour the mixture into the 2 pie shells. As the mixture will not "rise" like some pies, you can fill the shells higher than usual, but not so high that they boil over and leave a sticky, burned mess in your oven. Cover the pie with pecans. Bake for about an hour.


Information was taken from
Edain McCoy's book "The Sabbats- A New Approach to Living the Old Ways"
and Scott Cunningham's book "Wicca- A Guide For The Solitary Practitioner".
If you are interested in buying these wonderful books, click here.


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