Brown, Orange, Violet, Maroon, Russet, Deep Gold
Other Names
Autumn Equinox, Fall Equinox, Second Harvest, Festival of Dionysus, Wine Harvest, Alban Elfed, Cornucopia.
Symbols
Grapes, Wine, Vines, Garland, Gourds, Burial Cairns, Rattles, Horn of Plenty, Indian Corn, Sun Wheels.
Deities
Wine Deities, Aging Deities.
Activities
Wine making, Adorning Graves.
Taboos
Passing burial sites and not honoring the dead.
Animals
Dogs, Wolves, Birds of Prey.
stones
Amethyst and Yellow Topaz.
Plants
Vines, Ivy, Hazel, Cedar, Hops, Tabacco.
Meaning
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.
Goddesses
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).
Gods
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).
Lore
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.
Food
The foods of Mabon include grains, fruits and vegetables, especially corn. Cornbread is traditional fair, as are beans and baked squash.
Recipes
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.
