1 pint jar with a tight fitting lid

1 6-8" branch of fresh cut Spruce

1 6-8" branch of fresh cut Short needle Pine

1 6-8" branch of fresh cut Sweet Cedar

2 Tbs. Frankincense

1 Tbs. Bayberry oil

Cut Spruce, Pine and Cedar into 1" lengths and place in jar. Grind Frankincense to a powder with a mortar and pestle then add to jar. Add bayberry oil to dry ingredients. Cover all with enough oil to fill the jar. Close tightly. Let stand for several days. Mine usually sets for a year or more and is charged under each full moon until Summer Solstice. In this way, the growth energy of the first half of the year fills the oil and intensifies the Yule experience.

This oil can be used for dressing candles, adding to incense or worn in moderation on the skin.

Bring back the Light.
Our hearts are open.
On Solstice night
We are invoking
The Lord of Light.
Bring back the Light.

Old apple tree we'll wassail thee
And hoping thou wilt bear.
The Lord does know where we shall be
To be merry another year.
To blow well and to bear well,
And so merry let us be.
Let ev'ry man drink up his cup -
Here's health to the old apple tree!
Capfuls!  Hatfuls!  Baskets full!  Bushels full!
Barrels full!  Barn floors full!
And a little heap under the stairs!


Gower Wassail

(A good Pagan prescription for how to do wassailing)

A wassail, a wassail, throughout all this town,
Our cup it is white and our ale it is brown.
Our wassail is made of the good ale and true,
Some nutmeg and ginger, it's the best we can brew.

chorus:
Fol the dol, fol the dol de dol,
Fol the dol de dol, fol the dol de dee.
Fol the dol de dol, fol the dol de dee.
Fol the der- o, fol the daddy,
Sing tu re lye do.

We know by the moon that we are not too soon,
And we know by the sun that we are not done.
We know by the stars that we are not too far
And we know by the ground that we are within sound.

Our wassail is made of an elderberry bough
And so, my good neighbor, we'll drink unto thou.
Besides all of that, you'll have apples in store,
Pray let us come in, for it's cold by the door.

We hope that your apple trees prosper and bear
So we may have cider when we call next year.
And where you've one barrel we hope you'll have ten
So we can have cider when we call again.

Here's our wassail boys, roving weary and cold,
Drop a bit of small silver into our old bowl.
And if we're alive for another New Year
Perhaps we may come and see who do live here.


Wassail, Wassail, All Over the Town

(A couple of Christmas references have sneaked into this one
over the centuries, but I like it anyway because of its
earthy, at least Pagan-ish blessings for all the animals and
people in a farm household.)

Wassail, wassail, all over the town!
Our toast it is white, and our ale it is brown.
Our bowl it is made of the white maple tree.
With the wassailing bowl we'll drink to thee.

So here is to Cherry and to his right cheek,
Pray God send our master a good piece of beef.
And a good piece of beef that may we all see,
With the wassailing bowl we'll drink to thee.

And here is to Dobbin and to his right eye,
Pray God send our master a good Christmas pie.
And a good Christmas pie that may we all see,
With the wassailing bowl we'll drink to thee.

So here is to Broad May and to her broad horn,
Pray God send our master a good crop of corn.
And a good crop of corn that may we all see,
With the wassailing bowl we'll drink to thee.

And here is to Fillpail and to her left ear,
Pray God send our master a happy New Year.
And a happy New Year as e'er he did see,
With the wassailing bowl we'll drink to thee.

And here is to Colly and to her long tail,
Pray God send our master he never may fail.
A bowl of strong beer; I pray you draw near,
And our jolly wassail it's then you shall hear.

Come, butler, come fill us a bowl of the best,
Then we hope that your soul in heaven may rest.
But if you do draw us a bowl of the small,
Then down shall go butler, bowl and all.

Then here's to the maid in the lily white smock
Who tripped to the door and pulled back the lock.
Who tripped to the door and pulled back the pin
For to let these jolly wassailers in.

Traditional layered eggnog with bourbon and dark rum. From http://www.wins.uva.nl/~mes/recipe/usenet/eggnog2.html.

INGREDIENTS (Serves 15-20, inebriates 6)

     12        egg whites
     100 g     sugar
     12        egg yolks
     200 g     sugar
     1 ml      salt
     1 l       heavy cream, beaten
     1 l       milk
     1 l       Bourbon
     250 ml    dark rum e.g., Myers's Rum

PROCEDURE

          (1)  Beat whites stiff; beat in 100 g sugar.
          (2)  Beat yolks until very light with 200 g sugar,  and
               salt.
          (3)  Combine and stir until thoroughly blended.
          (4)  Add cream, then milk, then Bourbon.
          (5)  Beat well.
          (6)  Add rum.
          (7)  Store in a cold cellar for a week.

NOTES

     Serve with freshly-grated nutmeg.  The  egg  nog  should  be
     ladled  from  the  bottom of the bowl, and never stirred, in
     order to maintain its layered quality.
     An alternate method, preferred by some, is to make a creamy,
     non-layered egg nog by stirring gently every day.

RATING

     Difficulty: easy.  Time: 5-10 minutes  preparation;  1  week
     aging.  Precision: Approximate measurement OK.
Crescent Cookies for the Solstice Tree
Newsgroups: alt.pagan
From: antm@spdcc.com (Ailsa Murphy)
Subject: Crescent moon cookies for the tree
Date: Mon, 5 Dec 1994 03:50:07 GMT

the cookbook calls these New Moons, and says that they are "Dainty
crisp crescents shin[ing] with glaze - a special occasion cookie"

1 c. butter or regular margarine        1 1/2 c. grated (not ground)
1 1/4 c. sugar                                   blanched almonds (.5 lb)
2 tsp. lemon peel, grated               1 tsp. vanilla
1/4 tsp. salt                           2 c. sifted confectioner's 
1 1/3 c. flour                               sugar
2 1/2 tblsp. boiling water              1 tsp. vanilla

Cream butter and sugar until light and fluffy.  Add lemon peel, salt,
flour, almonds, and 1 tsp. vanilla; mix thoroughly.  Chill dough.

Roll dough 1/8" thick and cut with crescent cutter.  Place about 1/2"
apart on ungreased baking sheet.  Bake in moderate oven (375) 8 to 10
minutes.

Meanwhile, combine confectioner's sugar, boiling water and 1
tsp. vanilla.  Spread over tops of warm cookies.  If glaze gets too
thick to spread thinly on cookies, add a few drops of hot water.
Place cookies on racks to complete cooling.  Makes 10 dozen.
        

Rose Hip Soup


Nyponsoppa -- Rosehip soup
==========================
Children and grown-ups alike enjoy rosehip soup as a dessert or a
snack. Its vitamin C content makes it excellent for treating a sore
throat. The soup is served hot or cold. Hot soup is often served with
vanilla ice cream and/or macaroons. Cold soup can be somewhat diluted
to make a nice thirst-quencher.

6-8 servings.

1 litre (1 liquid quart) fresh rosehips _or_
8 Deci litre (3,5 cups) dried ones.
2 litre (2 liquid quarts) water

For 1 litre (1 liquid quart) of rosehip pulp:
15-30 milli litre (1-2 tablespoons) sugar
10-15 milli litre (1 tablespoon) potato flour

50 grammes (1/4 cup) almonds

Rinse the rosehips. Crush dried hips. Boil in water till soft. 

Press through a colander. Measure the pulp and dilute with water if
necessary. Bring the pulp to a boil and add sugar. Add more sugar if
it is too tart.

Mix potato flour with some cold water. Thicken the soup while you stir
and bring to a boil. Add blanched and shredded almond.


Pepparkakor -- Gingersnaps


These are the gingersnaps that are ubiquitous in Sweden around
Yule. It takes a lot of time to bake out all the dough. 

NB: This is a two-day recipe!
              ^2^
150 pieces

Oven temperature: 200C (375-400F) for 5-10 minutes. 
Watch them closely, they get burnt very easily!

300 millilitre (1 1/4 cup) sugar
100 millilitre (1/2 cup) water
50 millilitre (scant 1/4 cup) treacle (molasses)
7 millilitre (1 1/2 teaspoon) ground cinnamon
7 millilitre (1 1/2 teaspoon) ground ginger
7 millilitre (1 1/2 teaspoon) ground cloves
200 grammes (3/4 cup or 1 1/2 sticks) butter or margarine
(Optional: 30 millilitre (2 tablespoons) brandy)
1000 millilitre (4 1/2 cups) wheatflour (not selfraising)
10 millilitre (2 teaspoons) bicarbonate (=baking soda)

Bring sugar, water, treacle (molasses) and spices to a boil. Let
cool. Add fat little by little (and brandy, if used). Stir
vigorously. Add flour mixed with bicarbonate. Work the dough quickly
and let it rest in the refridgerator till the next day.

Roll out the dough to a thickness of 1-2 millimeter. If it's too dry
you can add up to 1/4 cup more water. If you let the dough get too
warm, it will stick to the roll. This is best done on the non-stick
paper. Punch out the desired forms with cooky cutters* and carefully
remove the remaining dough. Bake. Repeat until no dough remains. Dough
can be stored for at least a week in an airtight container in the
refridgerator. No adverse effects are reported from eating moderate
amounts of dough. :)

*Traditional shapes of cooky cutters are: woman, man, heart,
pig. Other common shapes include: goat, star, spruce, circle.

Let the gingersnaps dry and cool for an hour or so before storing them
in airtight containers. They are usually served as they are but the
can be decorated with white icing. Common decorations include adding
more "realistic" detail to shapes such as pigs. A new idea would be to
make five-pointed stars and inscribe a pentagram or a circle with an
equal-armed cross.

Wishing on pepparkakor
======================
Place a heartshaped pepparkaka in the palm of your hand. Firmly knock
on it once with the knuckle of your other hand. If it breaks into
exactly three pieces, you can wish on the pepparkaka. It's important
that you make your wish silently and not tell anyone about it, or it
won't work. 


Saffransbroed -- Saffron bread
==============================
This cake is traditionally served for Lucia, December 13.  The ways it
is formed are numerous. The most commonly seen are the "lussekatt" and
the wreath form. See the file saffransbroed_forms for details.

Saffransbroed gets dry very easily. For this reason I always freeze
them as soon as they are cold. I bring out only the number I will use
on the same day. They are delicious when defrosted in the microwave
oven. 

To get an even stronger saffron flavour and colour you can crush the
saffron and then mix it with the fat. Let it stand for a couple of
hours. This way the fat brings out more of the saffron flavour. In my
experience crushing the saffron with some sugar actually lessens the
saffron flavour. Use only saffron of the highest quality you can
afford. The woeful tales about people who are miserly at Yule time are
numerous. ;)

Makes 2-3 wreaths or 36-42 buns

Oven temperature: 200-225C (375F) for 15-20 minutes for wreaths
                  225-250C (400-425F) for 5-10 minutes for buns

100-150 grammes (2-3 tablespoons) butter or margarine
500  (2 1/4 cups) millilitre milk
50 (2 teaspoons) grammes yeast
1 gram saffron
2 milli litre (1/2 teaspoon) salt
100-150 millilitre (1/2 cup) sugar
1-2 eggs
(For wreaths: 1-1.5 Deci litre (1/2 cup) seedless raisins)
1500-1700 millilitres (5.5 - 6 cups) wheat flour (not self-raising)

egg and raisins for garnishing

Melt the fat. Add milk and warm to fingerwarmth (37C). Mix out yeast
in some of the milk. Crush the saffron in a mortar and pestle, or
dissolve it in the milk.

Mix milk, yeast, saffron, salt, sugar and whisked egg (and raisins if
used) with most of the flour. Work the dough until it lets go of the
bowl, adding more flour if necessary. Spread some flour over the dough
and cover it with a clean towel. Let it rise to double its size.

Work the dough lightly on a floured surface. It should be a light,
pliable and rather loose dough. Form wreaths or buns. (See separate
instructions.) Put them on a non-stick oven paper on an oven tray and
let rise for 30-40 minutes. Brush with whisked egg and garnish with
raisins. Bake.

Saffransbroed -- Saffronbread
=============================
Forms
^^^^^
The most common form of saffransbroed is the "lussekatt". Make two
rolls 4 inch long and 1/2 inch in diameter, turning the ends in
towards the middle, and joining them back to back. Garnish with one
raisin in each of the 4 holes. Brush with whisked egg before putting
them in the oven.

Another common is the "kuse". Take a 4" roll and turn the ends in
towards the middle on either side so that the "kuse" forms an
s. Garnish with raisins in the 2 holes. Brush with whisked egg before
putting them in the oven.

A common large form is the wreath. There are several ways to make
one. This is a plaited wreath: Divide the dough into 3 equal parts and
roll them out into 24" long rolls. Start plaiting from the
middle. Alternately put the right and left roll _over_ the middle
roll. Finish the other half alternately putting the right and left
roll _under_ the middle roll. Tuck in the ends and let rise. Brush
with whisked egg before putting them in the oven.
 
Rough sketch of a "lussekatt". Place the raisins in the place of the *.
 _  _ 
(*II*)
(*II*)
 ~  ~
Rough sketch of a "kuse". Place the raisins in the place of the *.
 _
(*I
  I*)
   ~
Winter Solstice Celebration Cake

from http://www.abc.net.au/2cn/recipes/recip28.htm


              Between the 21 and 22 of June occurs the longest night and the shortest day. After that the days become longer as we head for summer. What a cause for celebration! This recipe to me is symbolic of the sun buried in the darkest night but filled with of so much promise! 

              Ingredients: 

              Cake: 

                           150gm dark cooking chocolate 
                           55gm unsalted butter 
                           1 1/2 tblspn Grand Marnier 
                           6 eggs seperated 
                           80gms icing sugar 
                           2 tblspns plain flour 

              Candied Peel: 

                           3 oranges 
                           1 1/2 tblspns raw sugar 
                           3 tspns Grand Marnier 

              Dark Icing: 

                           240gms dark cooking chocolate 
                           100gms unsalted butter 
                           140mls orange juice 
                           3 tspns Cointreau 

              Method: 

             
 Preheat oven to 150c. Using a 22cm round cake tin grease it well and line the bottom with baking paper. Take a small saucepan and place in it the ingredients for the candied peel. You can grate the orange peel or use a zester to remove the peel in threads, which is what I did. Bring to the boil over high heat and then simmer on a low heat until the syrup thickens and  becomes sticky. Remove from heat and place to one side in a warm place. While the peel is simmering, place the chocolate and butter in a double saucepan to melt. When melted, stir in the candied peel. Transfer to a large mixing bowl and stir in the liqueur, followed by the yolks one at a time. Combine the sifted flour and icing sugar and stir in. In a seperate bowl, whip the  egg white until stiff peaks form and fold into the mixture. Place in the prepared cake tin and bake to 35 to 40 minutes. It should be coming away from the sides and springy in the middle.
  
            Let stand for a few minutes and then invert onto a wire cooling rack. Thoroughly cool. 

              For the icing, melt the chocolate and butter in a double boiler and stir in the rest of the  ingredients. Remove from heat and stir a little longer to form a thicker consistency. Now for the fun! Pour over the cake and completely smother it - all over the top and around the sides.
    
          Use an icing comb if you like to give an interesting finish. Don't worry about the drippings as you go - you can lick those at the end! Store in the fridge when cool. 

              Happy Winter solstice - Caryl 20 June 1997 

Winter Harvest HotPot

A brisk walk around your local fresh produce market this weekend will confirm the onset of Winter. 

              Robust vegetables like potatoes, Jerusalem artichokes, celeriac, fennel, beetroot, carrot, parsnip, turnip and swede; together with crisp greens including spinach, silverbeet, broccoli and peas are now in season - and all offer superb taste and value. 

              Root vegetables such as carrot, parsnip, turnip and swede are available throughout the year, but they're at their best during winter months. Mix and match for different flavour combinations, and use them in nourishing one-pot soups and stews. 

12/14-15    Winterfire         Drumming, ritual,workshops Winterfire
 $22 ($37                      East of Columbus with Rhythm Quest,Babalons
 at gate)                      P.O. Box 82089  Columbus, OH 43202
                               (614) 261-1022


12/20-22    Winter Solstice    Ritual, camping, Pot luck  Page Morgan
 $10+food   South Carolina     food, etc.                 413 Harper Rd.
                               (803) 261-6029             Pendleton, SC 29670


12/21-22    Haven Yule         All night vigil with       Haven
 $40        Clearbrook, VA     ritual and celebration at  (304) 788-6440
                               Dawn


12/24-26    Pagan Christmas    Explore Pagan and          Val. Besom
            UK                 Archeological Past, food,  74 Chapel Rd.
                               drink, etc.                Tiptree,Essex CO50HP


12/27-29    Spirit Healing     Ceremonial Dance           Hawkwind R. Coop.
 $50-$65    Dance              of healing                 P.O. Box 11
            Valley Head, AL    (205) 635-6304             ValleHead,AL 35989


12/27-1/1   Healing            Nicki Scully teaches       Nicki
            Eugene Oregon      personal & planetary heal  (800) 937-2991


1/3-5       Celtic Goddesses   Women only ceremony etc.   Rowe Conf. Cntr.
 $195-$350  Rowe, MA           to connect with Goddesses  Kings HwyRd, Box273
                               Journey, dance, etc.       Rowe, MA  01367


1/3-10      The Snow Camp      Magical Training intensive The Earth
Conclave
 $295-$450  SW Wisconsin       with Winter Mysteries, etc.  P.O. Box 14377
 by 12/5                       includes room & Board      Madison, WI 53714


1/10-11     Intuitive Body     Explore patterns of        Sound & Furies
 $55-$140   Vancouver, BC      attention, body,breath etc.  (604) 253-7189


1/11-17     Botanical Event    Terrence Mckenna teaches   Botanical Pres.
Corp.
1/20-26     Chiapas, Mexico    2 classes in ethnobotany   PO Box 4
                               (818) 355-9585             Sierra Madre,CA91025


1/17-19     Shamanic Journey   A basic Journeying         Church o'Earth Heal.
 $75        New Marshfield, OH class for art & healing    6560 SR 356
                               (614) 664-5050             New Marshfield, OH


1/21-2/3    Alchemical Healing Nicki Scully teaches       Michele Brunner
            Switzerland        three levels               41 031 302-0559


1/24-26     Craft Wise         Rituals, workshops, etc.   Craft Wise
            Kissimmee FL       e-mail: stonewise@aol.com  P.O. Box 457
                               (203) 874-5832             Botsford,CT 06404


1/24-26     Women and          Drumming, song, ceremony   7Oaks Pathwork Cntr.
 $195       Winter             nature, altars, etc.       Rt. 1, Box 86
            Madison, VA        (540) 948-6544             Madison, VA 22727


 International Events

9/1-1/14    Rainbow Ganga      Camping, music, drumming   Gangotri Distr.Uttar
 Always     Woseip Caravan     pot luck everything        Kasei, UP Calcutta
 Free       India, etc.        Devraha Baba Ashram:       c/o Keshodass, P.O.
                               Tel 05663/2250             Dangeli Via Mant,
                                                          281202 Vrindawan,
                                                          Distr.Mathura U.P.

Ongoing     Pagan Rituals      OBJ, a Pan European        Baelder
            and celebrations   fraternity of knowledge    60 Elmhurst Rd.,
            England, etc.      HWTP://www.bogo.co.uk/     Reading, Berkshire,
                               aceing/Baelder_+_Hoblink   RG1-5HY England

Calendar information from http://www.io.com/~cookec/pagan/calendar.html




Excerpts from...

THE MYSTIC'S WHEEL OF THE YEAR

                               An
                 
        Eco-Egalitarian
                    
  Creation Spirituality
                            Calendar

                        - January 1998 -

* 12/21 to 1/9: Hopi/Zuni/Pueblo Tribes' Soyala New Year Festival
of purification and renewal. It concludes with dancing, rekindling
of the chief Kiva fire, and distribution of its coals to all homes.

* 1/1: New Years Day (Gregorian Calendar); day to meditate for
peace throughout the world.
* 1/1: Feast of Chronos, Old Greek Father Time, who ultimately
overcomes us all.

* 1/1 to 1/4: Tewa/Pueblo Tribes' Turtle Dance--celebrating life
and the first creation, when Sky Father embraced Earth Mother and
all life was conceived.

* 1/1 eve to 1/4 eve: Quadrantid Meteor Showers.

* 1/1 to 1/31: January dedicated to God-Goddess as Old Roman Janus-
Jana, who knows both past and future.

* 1/4 (5:00 p.m. EST): Earth Perihelion--When the Earth is closest
to the Sun.

* 1/5: Avian Day--Day to honor all the creatures of the air and to
meditate on Goddess-God manifesting as birds--dedicated to Goddess
as Babd/Crow (Old Celtic), Lilith/Owl (Jewish Kabbalah) & Holy
Spirit/Dove (Christian); and God as Horus/Hawk (Old Egyptian) &
Hilina/Thunderbird/Eagle (Haida).

* 1/5 eve: Feast of Old Roman Goddess Befana, the Grandmother who
flies on a broom, bringing gifts to all good children.

* 1/7: Shinto feast honoring Goddess Izanami (Goddess of death),
partner of God Izanagi (God of life), the Creators of Nature and
the Kami (Nature Spirits).

* 1/11 to 1/13 (1/12 12:24 p.m. EST): Full Moon (Black/Death-Crone
Moon).

* 1/11 eve to 1/13 eve: Feast of Fate--Guardians of the
Cauldron/Grail of Regeneration; Rulers of Past, Present, and
Future--dedicated to Goddess as Moirai/Hekate (Old Greek),
Parcae/Fata (Old Roman), Rozhenitsa (Old Slavic), Etain/Arianrhod
(Old Celtic), Wyrd/Norns (Old Anglo-Teutonic), Coatlicue (Aztec),
Pachamama (Incan), Manah (Old Arabic-Sufi) & Providentia/Providence
(Christian).

* 1/12 to 1/20: Navajo Sing--Festival in preparation for the coming
agricultural season; celebrated with prayer, chanting, dancing, and
healing. Navajos believe Naste Estsan/Spider Woman helped twin
brothers Naymezyani & Tobadzistsini defeat the powers of evil.

* 1/15: First appearance of Our Lady of Banneux, Virgin of the
Poor, the Sick, and the Suffering (Belgium 1933).

* 1/21: Beginning of Aquarius (the Water Bearer).

* 1/21: World Religions Day--Day to contemplate all religions as
different paths to the Universal Deity of many names and aspects.

* 1/23: Birthday of Marija Gimbutas (1921), archeologist and
scholar of Old European Goddess-God spirituality.

* 1/25 to 1/27: Dark Moon.

* 1/27: Buddhist Feast of Maitreya/Mile/Miroku, Buddha of the
future. Buddhas and Bodhisattvas are aspects of Adi-Buddha, the
Eternal Absolute.

* 1/27 eve: Feast of Old Egyptian primordial creating and
destroying God-Goddess Amen-Amenet--as the eternal transformer.
Egyptians perceived the many Gods and Goddesses to be aspects of
the One God-Goddess Neter-Neteret.

* 1/27 eve to 1/30 eve: Old European Lunar New Year--Celebration of
the Triple Goddess (Goddess of the Moon and the Seasons) being
transformed from the Crone into the Virgin; celebrated with ritual
bathing of Divine images.

* 1/28 (1:01 a.m. EST): New Moon.

* 1/28 to 2/1: Chinese & East Asian Lunar New Year (Year of the
Tiger).

* 1/29: Birthday of Vladimir Soloviev (1853), Orthodox Christian
mystic who bewailed humanity's alienation from Goddess Holy Wisdom
and from Nature, Her manifestation.

* 1/31: Feast of Oya, Yoruban Orisha of Death and Rebirth. Yorubans
worship the One Deity Olodumare and the Orishas--Olodumare's
emanations and messengers.

* 1/31 eve to 2/2 eve: Februalia/Brigid--dedicated to Goddess as
Hestia (Old Greek), Vesta/Februa (Old Roman) & Brigid (Old Celtic)-
-home and hearth were cleaned and blessed, a new fire was kindled,
offerings of reparation were given, and peace was made; merged with
the Christian Feast of St. Brigid of Ireland.

* 1/31 to 2/3: Feast of Old Egyptian Goddess Isis, the Healer--
recalls Set (God of Challenges and Chaos) poisoning child God
Horus, and Goddess Isis intervening, defeating Set, and healing
Horus.


* 1/31 eve to 2/3 eve: Lesser Eleusinian Mysteries--Old Greek &
Roman festival marking the return from Elysium of Goddess
Persephone/Proserpina (Queen of the Dead) to live with Her Mother,
Goddess Demeter/Ceres (Mother Nature), as Kore/Virga (Queen of the
Living) for the verdant part of the year. She is accompanied by
Goddess Hekate and those chosen for rebirth. (Celebrated with a
procession of torches and devotees' dedication to service of the
Goddesses.)

* 1/31 eve to 2/4 eve: Mid-Winter/Groundhog's Day/Candlemas/Imbolc-
-the beginning of the agricultural year, awakening of hibernating
animals, and return of migrating birds and fish; celebrated with
candlelight processions, ritual bathing, and blessing of orchards,
vines, fields, and seeds.

             Copyright 1997 Marija Angelos / Page Two, Inc.






Queen of the Stars, Queen of the Moon,
Queen of the Horns and Queen of Fire.
Lord of Life, Seed of Light
Flame that warms the coldest night.
Queen of the Stars, Queen of the Moon,
Queen of the Horns and Queen of Fire.
Hearken to the Witches' Rune,
work our will as we desire.
Lord of Life, Seed of Light
Flame that warms the coldest night.
Bring to us the Waxing Light,
be with us on Solstice night.

Bring back the Light.
Light is descending.
To Earth tonight,
Light neverending.
To Earth tonight
Bring back the Light.

by Gypsy
from the album "Enchantress."


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