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

Other Names

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


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


Wine Deities, Aging Deities.


Wine making, Adorning Graves.


Passing burial sites and not honoring the dead.


Dogs, Wolves, Birds of Prey.


Amethyst and Yellow Topaz.


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


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.


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).


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).


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.


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


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.