Lammas Lore

Lammas is definitely not my favorite sabbat, due mostly to the fact that it's usually scorchingly hot here which leaves one with little energy to devote to a celebration. But that doesn't mean I won't be baking loaves of wheat and multi-grain breads in honor of the day (despite the torture of turning on my oven on a really hot day), though I probably won't be doing much else. That said, like any of the sabbats, if you look deep enough you'll always find some truly odd bits of lore that are much darker than our modern observances, and that makes any festival day more interesting.

We may celebrate Lammas with the baking of grain bread or the making of corn dollies but the ancients celebrated it much differently. Thinking of marrying someone but not sure you're ready to commit your life to them? Tradition holds that you may begin a "trial marriage" on Lammas that lasts but a year and a day, ending on the following Lammas, at which point you must then decide whether to stay in the marriage permanently or kick your temporary partner to the curb.

Sacrifices have always been a part of the observation of this sabbat, not only to thank the Goddess and the God for abundances past, but also to ensure that the coming harvest will be a success and thus enable ourselves and our loved ones to survive the winter. At one time it would have been the king, god incarnate to his people, who was sacrificed, but with a substitute used in place of the actual king. In the year 1100, however, King William II after having publicly declared his disdain for Christianity and declaring himself a pagan, was killed in a suspicious hunting accident on August 1. Historians believe that his was a sacrifice in disguise for the benefit of the Christian church.

And then, of course, there's the Catherine Wheel. After the day's festivities were over, a large wagon wheel would have been taken to the top of the nearest hill, covered with tar, set ablaze and ceremoniously rolled down the hill into the village. This was symbolic of the sun or the Sun God himself in decline as autumn approaches.

I plan on keeping my husband well past next week and without any sacrifices or flaming wheels, my Lammas will undoubtedly be pretty boring. I do look forward to some lovely loaves of homemade bread though. Whatever you choose to do for the sabbat, rejoice in the passing of one season and welcome the coming of the next.

Photo of wheat courtesy of k.barker on flickr.

Mabon

Blessed be to everyone who today is celebrating Mabon on this lovely (or in my case, not so lovely weatherwise, as it's about to rain) fall day. It's officially autumn! The days will now grow shorter and the nights longer, and as a night person who thrives on darkness and the moon, I'm now coming into the time of the year when I feel most energized and alive.

I've been feeling the Mabon vibe for a couple of weeks as I've been working to put my yard to bed for the colder months, cutting back the unsightly plants that have completed their life cycles for this year and marveling at those who are just beginning to come alive as the season ends. The trees haven't turned yet, but there have been a few leaves here and there that are showing their glorious colors of red, yellow and orange. And every time I leave my house I drive by farm stands selling apples, pumpkins and gourds and I itch to stop and buy a car full of everything they're selling.

I celebrated today very quietly, with a simple circle to give thanks for all I have been blessed with. I would have preferred to honor the equinox tonight, but as I won't be home I grabbed the only time I had and it was still quite sweet, if not dark. I made oat cakes last night for an offering, not only because they're made from harvest grains, but because I felt it appropriate to offer something old, something that has been feeding people for millennia. I like the idea that people were eating these when the Romans were subjugating most of the world. There's something very earthy about using a recipe that's that old. I also finally got around to consecrating my cauldron. I didn't intentionally hold onto it until now, but as this is a day with much meaning for me, it felt appropriate to ritually prepare it during this circle. It's now ready for its inaugural use on Samhain, my favorite sabbat on the wheel!

This is the recipe for the oat cakes. It's been tweaked a little by me, in the interest of making it contemporary and simple. After all, we aren't going to be pounding the grains by hand, nor will we be slaughtering our pigs for lard and then slaving over our hearths as we cook our cakes on a iron griddle in the flame. They still taste delicious and are nice and crunchy, as any self-respecting oat cake should be. They can be used, really, for any sabbat, not just the harvest ones. Enjoy!

Traditional Oat Cakes makes approximately 48 3" cakes

3 cups rolled oats (not minute or quick)
3 cups flour
1 cup brown sugar, firmly packed
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, slightly melted
2/3 cup cold water, approximate

Preheat oven to 350f degrees. Grease a baking sheet.
Combine the oats, flour, sugar, soda and salt. Mix well. Add butter and stir till blended. Mixture will be crumbly. Add the water a little at a time. The dough should be moist enough to form into a ball but not so moist as to be very sticky. It should hold its shape nicely, like a cookie dough used for rolling. Roll dough onto a well-floured surface to 1/4" thick. Cut into 3" circles with a cutter and place on sheet. Bake for 15 minutes or until lightly golden in color. Cool and store in an airtight container.

Enjoy!