Bring Back The Light

Spin Merry Meet, Merry Meet in good measure.
Follow along as you join in the dance.
Sing Merry Meet, Merry Meet in the Circle.
Come on along as you join in the song.

Yule/Winter Solstice
Sundown December 21 to Sundown December 22

This Sabbat celebrates rebirth and renewal, and the return of longer days as the Lord of the Sun is reborn from the womb of the Goddess.

Circle Sanctuary says, "Winter Solstice, also known as Yule, Christmas, and Saturnalia, occurs in mid December. It is celebrate the birth of the new Solar year and the beginning of Winter. The Goddess manifests as the Great Mother and the God as the Sun Child. The God also appears as Santa Claus and Old Man Winter. Colors are Red, Green, and White. This is a festival of inner renewal.

Strengthen bonds with family and friends by visiting and/or exchanging gifts and greetings. Decorate your home with lights, greens, and holiday colors. Bless your home with a Yule wreath on your front door and sprigs of mistletoe inside. If you are part of a group, take up a collection of food and/or clothing at your Yule gathering and give what you collected to a social service agency to distribute to the needy. Place sunflower seeds outside for wild birds to feast upon. Greet the Sun at dawn on Solstice morning by ringing bells. Do magic for a more peaceful planet."

Yule Dream Pillows
Yule Oil
Pagan Ritual Mass
Solstice Eggnog
Crescent Cookies
Rose Hip Soup
Saffron Bread
Winter Solstice Celebration Cake
Winter Harvest Hot Pot
Roast Stuffed Suckling Pig
United States
International Events
Holy Days between Yule and Imbolc - great listing and description of all the winter solsticey customes

Wreaths and evergreen trees may decorate the home. Extra tools will include a yule log, a small evergreen tree, a wreath representing both the wheel of the year and the Goddess, and a God candle. The Altar will be decorated with a variety of evergreens, and the Altar candles shall be red and green. The color of the Altar cloth shall be green.

Bring back the Light.
Light neverending.
Through dark of night,
this call we are sending.
With all our might.
Bring back the Light.


From Catherine Osborne again!

Materials needed: 1-4 oz (30-120 gms) each of the following five herbs: dried chamomile, mugwort, catnip, hops, lavender, whole oranges & lemons, cinnamon sticks, allspice berries, (optional) myrrh or frankincense resin lumps. Scraps of lightweight cloth (4-7 inches/100-175 mm, two for each bag) optional bits of ribbon, embroidery floss, scraps of lace or a few small beads.

For those who are sitting up all night on the Solstice, this is a special dream pillow you can make for prophetic dreams when you go to sleep the next night or throughout the year. (If you are not sitting up a vigil, go ahead and make them anyway - I get some interesting quirks to the dreams when I use the spices in the dream pillows.)

Take the first five dried herbs and mix them in whatever proportions you desire/have on hand. More Mugwort will lead some folks to more psychic dreaming, more hops will lead to a sounder sleep for some others, more catnip may encourage feline pillow sharing.

As the night passes, eat the oranges, and use the lemons (minus their peels) in teas/punches/hot drinks. As you use them try to remove the peels in large chunks or in easy to work with sections. Using a spoon, carefully scrape out as much of the white inner rind as you can without damaging the zesty outer peel. Scatter the remaining outer peels on a cookie sheet and dry them on low heat in the oven (200F or less). Watch them to make sure they are drying but not scorching. Remove them from the oven, and let them cool.

If you have a fire or incense burner, burn some of the incense resins, saving most to use in the pillows.

Crumble the dried peels up into smaller bits, break up the cinnamon sticks up into smaller pieces, and add the spices, resins and peels to the herb mixture. Mix well. Gather up the scraps of material, and sew up small bags: 3-6 inches/75-150mm should be fine. Leave one side open: small openings will make it more difficult to fill the bags later. If you want to use the ribbons and floss to embroider protective or other magical symbols or representative designs, it will be easier to do before you stitch the sides together. Work on this to keep you awake, thinking of the season and what it means to you as you do it. If these are intended as gifts, think kindly and lovingly of the folks you will be giving these to.

Fill each of the bags with the herb/spice mixture, but not so full that it is hard: people will want to smell them, but they need to be soft enough to sleep on. Fold the last side inward, and stitch closed. If you want, a small loop of ribbon may be added at this point at the top.

After the sun rises, and you have finished your celebrations, set these aside, and finish them when you have/make time during the day if they aren't done. When you go to bed, slip one or more of these into you pillow case, and inhale deeply as you relax before sleeping. Watch for special dreams as you sleep.

Yule Oil

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.


Apple Tree Wassail

(This is part of an old English ritual to renew the fertility of the family apple tree. Dance around the tree in a circle, raising energy by singing the carol. After the verse, peak the power into the tree by shouting the blessing at the end. The ritual also includes watering the tree with a wassail libation.)

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.

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.

Solstice Eggnog

Traditional layered eggnog with bourbon and dark rum. From

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


          (1)  Beat whites stiff; beat in 100 g sugar.
          (2)  Beat yolks until very light with 200 g sugar,  and
          (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.


     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.


     Difficulty: easy.  Time: 5-10 minutes  preparation;  1  week
     aging.  Precision: Approximate measurement OK.

Crescent Cookies for the Solstice Tree

Newsgroups: alt.pagan
From: (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

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

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!



                           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 


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.
Winter Harvest Hot Pot Ingredients: 700g beef shin (gravey beef) bone in a little flour a little oil and butter or margarine 1 small leek, washed and sliced 1 very small celeriac, peeled and cut into small chunks 4 potatoes, peeled and cut into quarters 1 litre (perhaps a little more) beef stock 1 bay leaf 4 peppercorns 2 juniperberries salt and freshly ground pepper to taste fresh parsley, chopped (for garnish) Heat the combined oil and butter in a large Dutch oven or heavy-based saucepan. Brown the meat well (this is crucial for a great-tasting casserole). Sprinkle over a heaped tablespoon of flour and work this into the base of the pan. Add the vegetables and seasonings, then stir in the stock. Lower heat, cover and simmer gently for 2 hours, or until the meat is cooked through. Or, transfer to a large casserole dish and bake at 190 degrees C in a preheated oven for 1.5 to 2 hours. Garnish with chopped parsley and serve piping hot with a basketful of fresh bread. This Ten Dollar Dinner serves 4-6. Fantastic! For dessert, try serving something scrumptious with a fresh dates. Fresh dates taste like caramel and make the most scrumptious desserts, such as sticky date pudding. Yummmmm!

For non-vegetarians:
Roast Stuffed Suckling Pig

In many northern European countries, roast pig is a traditional Christmas entree. This may be a tradition traced to the ancient Roman holiday of Saturnalia which falls before Christmas at the Winter Solstice. Although this has been replaced with turkey (via the New World) in many European cultures, some still celebrate Christmas with pork. From Lithuania then... 1 suckling pig (8-10 lbs) 5 apples 2 large onions 1 quart bread crumbs 4 tbsp melted butter 4 tbsp chopped parsley salt pepper sage or ginger Wash the pig inside and out with a weak solution of baking soda, paying special attention to the head openings and mouth. Pour water off and lay the pig in salt water for about 15 minutes. Dry thoroughly. Rub the inside of the pig well with salt. If desired, pepper and sifted sage or ginger may also be rubbed on the inside of the pig. Mix bread crumbs with peeled and finely chopped apples, onions, chopped parsley and melted butter. Add salt and pepper to taste and enough milk to moisten the mixture. Stuff the pig with this mixture. Sew openings of pig together. Cover the legs and ears with oiled paper and tie the legs back. Put a corn cob into the pig's mouth to keep the jaws open. Place the pig into a roasting pan in very hot oven until brown; then reduce heat to moderate until done. Baste frequently with plenty of fat. Do not allow any water or steam to form as it is likely to burst the skin and spoil the meat. Put the peeled potatoes in the roasting pan around the pig about 3/4 of an hour before pig is done. The time required for cooking the pig is about 10 to 12 minutes per pound. When done, insert a red apple into the mouth of the pig and place the pig on a larger platter on a bed of sauerkraut. Surround the pig with potatoes and some baked apples.


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

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
 $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.
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:  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:// Reading, Berkshire, aceing/Baelder_+_Hoblink RG1-5HY England

Calendar information from

Excerpts from...


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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