Beltane: Beltane - May 1 or May Day

By Gordon Ireland

Beltane (May 1)

Beltane is celebrated on May 1st and is one of the original Celtic festivals; Samhain is the other one. Beltane or May Day is also known as the Lover's holiday. Beltane is pronounced bel-tene, meaning "a goodly fire" or bel-dine, the offering of cattle to the God Bel. The latter is believed to have been connected to the Celtic god Belus, though this has not been proven. (MacCulloch, page 264-68)

Beltane is one of the four Celtic Fire festivals, and is probably the second most important festival next to Samhain. Beltane is primarily a sun festival and was performed during the day. The most important part of Beltane was the kindling of the fires. The Irish Celts would extinguish their fires the night before and would eat a cold meal to insure that all fires were out. Then they would attend the ceremony, returning with an ember to once more start their fires. The fire festival later evolved into the Celts driving their cattle through two fires to purify the herd. This was done to insure good health of the cattle for the coming year. Modern day pagans will jump over the Beltane fires, though very few actually know why they do so.

Beltane's fertility rites are not as old as some people think. They were, however, a natural extension of the planting season, May Day being the time when the crops planted earlier would begin to sprout. The story goes that Beltane marks the wedding of the Goddess and God, and that their coupling brings new life to the earth. The awakening of spring marks the end of winter. It is also the customary day of handfasting.

The use of the May pole also has sexual implications, the pole representing the phallus and the ribbons that are tied to it connecting the celebrants to the Goddess. As the lovers danced around the Pole, the wreath (the Goddess) would descend down the pole and consummate the marriage.

Beltane is also a Tree festival, and many of the fires were lit under a sacred tree. For the Celts, this use of the Tree represents death and rebirth. The tree, appearing dead in the winter, would begin to sprout new branches and leaves during this time, thus signifying the coming of summer. This use of the tree later evolved in the May pole festival. It should be noted that the Celts would also tie rags and pieces of personal articles to the tree in attempt to connect themselves to the spirit of the tree.

The other myth that is tied to Beltane is that of Shapeshifting. Beltane, like its counterpart, Samhain, has mystical implications. Once more the veil to other world is thinned and thus strange doings happen on this day. For example, in Ireland hags or witches are believed to shape shift into hares and steal all the butter from the cattle. Even in Ireland today, the men hunt down and kill all the hares in the fields with the cattle. The epic chase of Ceridwen and Gwion, which produced Taliesen, is a prime example of the changes of seasons and consummation of the Goddess and God.

May Day Recipes

1/2 gallon water

1 1/2 cups raw honey

1/4 cup lemon juice

1/8 teaspoon nutmeg

1/8 teaspoon allspice

Heat all ingredients together over medium heat in a large pot. As the honey melts, an oily crust forms at the top. DO NOT REMOVE. When it is well blended, remove from the heat, stirring occasionally as it cools. This is the non-alcoholic version. (McCoy page 136)

3 cups real mashed potatoes

2 cups dry oats

2 tablespoons butter

1/2 teaspoon cornstarch

1/2 teaspoon baking powder

1/8 teaspoon salt

Pinch of pepper

Pinch rosemary

Soak oats in warm water for 15 minutes until soft and swollen. Mix them with all other ingredients in a large bowl. Knead until mixture is like thick dough. Make patties, fry in hot oil until brown. Serve immediately. (McCoy page 137)

1 cup milk

1 cup cream

1/2 cup butter

3 tablespoons cornstarch

1 1/2 cups sugar

1 1/4 teaspoons vanilla

Ground nutmeg

Prepared pie crust, already cooked

Melt butter in pan over medium heat. In separate bowl add milk to cornstarch, making sure it is fully dissolved. Add this and all other ingredients to pan, except vanilla and nutmeg. Stir until mixture becomes thick. Remove from heat and stir in vanilla. Pour mixture into pie crust and sprinkle with nutmeg. Serve chilled. (McCoy page 134)

6 ounces Oatmeal (preferably fine)

2 ounces flour

1-teaspoon Salt

10 fluid ounces warm water

Mix flour and salt together. Slowly add warm water. Roll out on a floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (300 degrees) until crisp. These cakes are eaten buttered, with a glass of milk, for supper, but are also terrific with wine and cheese.

1/2 cup Shortening

1 cup Oats or quick-cooking oats

1 cup All-purpose flour

1/2 teaspoon Baking soda

1/4 teaspoon Salt

2 - 3 Tablespoons Cold Water

Cut shortening into next four ingredients until mixture resembles fine crumbs. Add water, 1 Tablespoon at a time, until it forms stiff dough. Roll until 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds or squares. Place on un-greased cookie sheet and bake at 375 until they just start to brown - 12 to 15 minutes. Bake on a hot griddle or frying pan until the edges begin to curl. Turn over and cook the other side. Do not let the oatcakes brown; they should be a pale fawn color. Put on a wire rack to cool. They are delicious served with cheese.

1 1/2 cups All-purpose flour -- unbleached, enriched

1 1/2 cups Whole wheat flour -- stone-ground

1/4 teaspoon Kosher salt

1/2 teaspoon Baking soda

1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.

SAND TARTS (OLD GERMAN STYLE)

2 1/2 cups Sugar

2 cups Butter

2 each Egg, well beaten

1 each Egg white

4 cups Flour

Pecans

Cinnamon

Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes.

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Author's Biography: Gordon Ireland is active in the Michigan Pagan community and runs several Pagan websites. For more information please visit his website http://www.earthspirits.theshoppe.com