Brown, Orange, Violet, Maroon, Russet, Deep Gold
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.
(Individually or Blended)
All berries, grape drinks, heather, hops, sassafras.
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.
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.
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.