Imbolc

Imbolc Lore
(February 2nd)


Imbolc, (pronounced "IM-bulk" or "EM-bowlk"), also called Oimealg, ("IM-mol'g), by the Druids, is the festival of the lactating sheep. It is derived from the Gaelic word "oimelc" which means "ewes milk". Herd animals have either given birth to the first offspring of the year or their wombs are swollen and the milk of life is flowing into their teats and udders. It is the time of Blessing of the seeds and consecration of agricultural tools. It marks the center point of the dark half of the year. It is the festival of the Maiden, for from this day to March 21st, it is her season to prepare for growth and renewal. Brighid's snake emerges from the womb of the Earth Mother to test the weather, (the origin of Ground Hog Day), and in many places the first Crocus flowers began to spring forth from the frozen earth.

The Maiden is honored, as the Bride, on this Sabbat. Straw Brideo'gas (corn dollies) are created from oat or wheat straw and placed in baskets with white flower bedding. Young girls then carry the Brideo'gas door to door, and gifts are bestowed upon the image from each household. Afterwards at the traditional feast, the older women make special acorn wands for the dollies to hold, and in the morning the ashes in the hearth are examined to see if the magic wands left marks as a good omen. Brighid's Crosses are fashioned from wheat stalks and exchanged as symbols of protection and prosperity in the coming year. Home hearth fires are put out and re-lit, and a besom is place by the front door to symbolize sweeping out the old and welcoming the new. Candles are lit and placed in each room of the house to honor the re-birth of the Sun.

Another traditional symbol of Imbolc is the plough. In some areas, this is the first day of ploughing in preparation of the first planting of crops. A decorated plough is dragged from door to door, with costumed children following asking for food, drinks, or money. Should they be refused, the household is paid back by having its front garden ploughed up. In other areas, the plough is decorated and then Whiskey, the "water of life" is poured over it. Pieces of cheese and bread are left by the plough and in the newly turned furrows as offerings to the nature spirits. It is considered taboo to cut or pick plants during this time.

Various other names for this Greater Sabbat are Imbolgc Brigantia (Caledonni), Imbolic (Celtic), Disting (Teutonic, Feb 14th), Lupercus (Strega), St. Bridget's Day (Christian), Candlemas, Candlelaria (Mexican), the Snowdrop Festival. The Festival of Lights, or the Feast of the Virgin. All Virgin and Maiden Goddesses are honored at this time.

Deities of Imbolc:
All Virgin/Maiden Goddesses, Brighid, Aradia, Athena, Inanna, Gaia, and Februa, and Gods of Love and Fertility, Aengus Og, Eros, and Februus.

Symbolism of Imbolc:
Purity, Growth and Re-Newal, The Re-Union of the Goddess and the God, Fertility, and dispensing of the old and making way for the new.

Symbols of Imbolc:
Brideo'gas, Besoms, White Flowers, Candle Wheels, Brighid's Crosses, Priapic Wands (acorn-tipped), and Ploughs.

Herbs of Imbolc:
Angelica, Basil, Bay Laurel, Blackberry, Celandine, Coltsfoot, Heather, Iris, Myrrh, Tansy, Violets, and all white or yellow flowers.

Foods of Imbolc:
Pumpkin seeds, Sunflower seeds, Poppyseed Cakes, muffins, scones, and breads, all dairy products, Peppers, Onions, Garlic, Raisins, Spiced Wines and Herbal Teas.

Incense of Imbolc:
Basil, Bay, Wisteria, Cinnamon, Violet, Vanilla, Myrrh.

Colors of Imbolc:
White, Pink, Red, Yellow, lt. Green, Brown.

Stones of Imbolc:
Amethyst, Bloodstone, Garnet, Ruby, Onyx, Turquoise.

Activities of Imbolc:
Candle Lighting, Stone Gatherings, Snow Hiking and Searching for Signs of Spring, Making of Brideo'gas and Bride's Beds, Making Priapic Wands, Decorating Ploughs, Feasting, and Bon Fires maybe lit.

Imbolc Ritual
(Candlemas, February 2nd)


Tools:
In addition to your m'jyk-l tools, you will need:


A White Altar Cloth

Light Green Taper Goddess Candle

Light Yellow Taper God Candle

13 White 4" Stick Candles

Brideo'ga*

Small Woven Basket with White Flowers

Pentacle Candle Wheel

Handful of Acorns

Cauldron

Snow/Crushed Ice

Small White Pillar Candle

Potpourri Holder

Tea Lite

Basil, Bay, Heather Flowers, Cinnamon and Vanilla Potpourri Blend

Long Wooden Stick Matches

Preparation:
Sweep area, moving in deosil direction. Outline your circle with white cord Angelica leaves. Place Pentacle Candle Wheel in the center of altar. Place the lt. green taper Goddess candle to the top left of altar and the lt. yellow taper God candle to the top right of altar. Put the white flowers in the basket as bedding for the Bride's Bed, then place the Brideo'ga atop the flowers. Place the basket in front of the Goddess candle, to the left of the Pentacle Candle Wheel. Place the acorns in front of the God candle, to the right of the Pentacle Wheel. Place the tea lite in the bottom of potpourri holder, and put holder at front center of the alter. Place white pillar candle in the middle of the cauldron, fill cauldron about 1"-2" with snow or crushed ice, and position on floor in front of altar. Put the container with potpourri where it can be reached easily. Place the rest of your tools and props according to personal preference. Bathe or shower for purification. Ground and center. When ready, put on some soothing music associated with this Sabbat and your ritual.

Cast circle by holding out your right hand and tracing over the cord or leaves in a clockwise direction. As you trace over the outline envision flames of pure white rising up along the perimeter. When the beginning and the end join the circle is complete. Step up to the cauldron and light the white pillar candle, saying:


"Amidst the darkness the Lady is stirring,
Gently awakening from frozen dreams,
All the world has awaited this moment The return of the Maiden,
And Her promise of oncoming Spring."


Call Quarters. As this is a time to honor Mother Earth as she wakes from her winter's recovery of giving rebirth to the Sun King at Yule, start with North, the element Earth. Pick up the container of potpourri, step up to the altar and pour some into the holder, saying:


"Powers of Earth, the Maiden awakens!
Come join the circle and share in the light."


Put the container back where it was. Light the white candle at the North point of the Pentacle Candle Wheel. Continue, by waving your hand over the potpourri as if to create a breeze on which to carry the scent, saying:


"Powers of Air, the Maiden awakens!
Come join the circle and share in the light."


Light the white candle at the East point of the Pentacle Candle Wheel. Light the tea candle in the bottom of the potpourri holder, saying:


"Powers of Fire, the Maiden awakens!
Come join the circle and share in the light."


Light the white candle at the South point of the Pentacle Candle Wheel. Pour some water into the holder with the potpourri, saying:


"Powers of Water, the Maiden awakens!
Come join the circle and share in the light."


Light the white candle at the West point of the Pentacle Candle Wheel. Remove the white candle from the top point of the Pentacle. Since Akasha is the omnipresent, it need not be invoked. Light the candle and invoke the Goddess and the God by lighting the lt. green Goddess candle and the lt. yellow God candle with the white candle. Place the white candle back in the top point of the Pentacle Candle Wheel, saying:


"Be with me now, oh Ancients, eternal,
Hear now my prayers, hopes and dreams.
The Goddess has wakened, once more as the Maiden
By loving caresses from the strengthened Sun King."


Light the inner cross points of the Pentacle Candle Wheel, starting with the cross point to the right of the North point. Light all 5 cross points in succession, saying:


"The Earth now grows warmer, as the Wheel again turns
And as each passing day adds strength, To the Sun King's rays
The Maiden, of his gift of life, now silently does yearn."


Take a couple of the acorns from in front of the God candle and place them in the Bride's Bed with the Brideo'ga. Light the three aspects of the Goddess candles. All aspects are white because She is the Triple Goddess appearing as the Maiden, pure, and renewed. Step back from the altar and contemplate the light that is brought about by the re-union of the God and the Goddess saying:


"Behold the God and Goddess,
Lord of the Forest and his Bride,
Once again the Earth is blessed
With life anew inside.
Seeds shall soon begin to sprout
And creatures shall young bear
For this is the Promise, the Cycle of Life
That is born of the love They share."


Now is the time for meditation and any spellworkings. Spellworkings associated with Imbolc include those for fertility, defining and focusing on goals for the future, organization, health, and protection. Next, celebrate with Cakes and Ale (Poppyseed Cakes* and Spiced Tea*) Ceremony, saving some for the wee Folkes, outside. Thank the God and Goddess for Their presence snuff their candles. Thank and release the Quarters, saying:


"Though you leave this circle, tonight,
Water, Fire, Air, and Earth
Your symbols shall linger on a while
Blessing my home and hearth.
The herbs that scent this room tonight,
Were chosen with loving care,
To bless me, my family and my friends,
And my sisters and brothers everywhere."


Snuff each of the white candles at the directional points of the Pentacle Candle Wheel, starting with the candle at the top point first, then the West point and working in a widdershins direction. Snuff the inner cross point candles also in a widdershins direction. Finally snuff the three aspects of the Goddess candles. Step back from the altar and face the cauldron with the white pillar candle still burning brightly saying:


"I honor Thee, Maiden, most blessed Bride
As your candle burns through this night
And thank you for the renewed life you offer us all
As you emerge from the dark to the light."


Release the circle. Clean up, place the cauldron from the floor onto the middle of the alter. Let the candle burn out by itself. Place the potpourri in a spot where its scent and blessings fill the house. You are done.

 Imbolc Celebration Recipes

Traditional foods for the Imbolc celebration include those made with seeds, (to symbolize growth), raisins (a fruit of the Sun God), pork, poultry, or lamb, with sides of potatoes, cabbage, onions, and garlic. Imbolc is the mid-point of the dark half of the year, and though stored foods are running low, it is a celebration of renewal and preparation for Spring.



Maiden Wakes Muffins


2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
2tsp.vanilla

Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. Grease muffin pan with a little butter or use cupcake/muffin cups. Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. Cool for 5 minutes before removing from pan. Makes 8 servings.



Returning Sun Spice Bread


1 1/4 cup flour
1/8 cup poppyseeds
2 tsp. baking powder
3/4 cup raisins, plain or golden
1/2 tsp. baking soda
1/2 cup butter/margarine
1/2 tsp. ground ginger
3/4 cup Karo golden corn syrup
1/2 cup light brown sugar
4 tbs. milk
1 large egg, beaten
1 tsp. mixed spices**

**Equal parts of cinnamon, nutmeg, and allspice.

Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings.



Bride's Brunch


2 [9-inch] pie shells
3 tbs. green onions/chives, finely chopped
1/2 pound Canadian style bacon/ thin sliced ham 1/2 tsp. salt
8 eggs
1/4 tsp. pepper
1 tbs. milk

Line a quiche dish with 1 pie shell. Arrange 1/2 of bacon or ham in bottom of shell. Break 7 eggs into the dish. Pierce the egg yolks with a fork, but do not mix the egg yolks with the egg whites. Add the green onions/chives, salt, and pepper. Arrange the remaining bacon or ham on top. Cover with remaining pie shell. Mix the remaining egg with the milk and lightly brush the top crust with the mixture. Bake at 400 degrees for 30-40 minutes. Serve hot or cold. Makes 6 servings.



Ewe-L" Love This Potato Soup


2 oz butter/margarine
1 clove garlic, crushed
2 medium onions, peeled
Salt & pepper (to taste)
3 large potatoes, peeled
1 sprig thyme, bay leaf, and bunch parsley
2 pints milk
Chopped chives to garnish

Melt butter in a large pan and add thinly sliced potatoes and onions. Toss well in the butter. Put a lid on the pan and allow the vegetables to simmer over a low heat for about 10 minutes. Don't let the vegetables turn brown. Add the milk and all other ingredients, except for the chives, and simmer for about 30 minutes. Remove thyme, bay leaf, and parsley. Pour soup into food processor or blender (on chop) for about 1 minute. Pour into soup bowls and garnish with chives. Makes 6 servings.



Winter's Light Creamed Cabbage


1 lb. pre-cooked ham, 1" cubed or shredded
1 heaping tsp. flour
1 firm white cabbage
1/2 tsp. each salt & pepper
1 cup cream
grated nutmeg

Cut cabbage in half, then into four (small head) or six (large head) pieces. Plunge into a pot of boiling water and cook for 5 minutes. Drain and run under cold tap water. Drain again. Slice across the grain in 1/4 inch strips. Melt a little butter/margarine in a sauce pan and add shredded cabbage. Toss well, and keep stirring all the time. Add salt, pepper, and a dash of grated nutmeg. Next add the heaping teaspoon of flour, mix well. Add cream, still stirring, and let it come to a boil. Add the cubed or shredded ham, and lower the heat. Cover the sauce pan and let the mixture simmer for about 30 minutes. Serve hot. Makes 6-8 servings.



Imbolc Feast Lamb Stew


2- 1/2 lb. lamb neck chops
1 tbs. lamb fat
4 medium onions
1 tbs. butter/margarine
4 medium carrots
2 1/2 cups water
4 medium potatoes
1 tbs. parsley, chopped
1 tsp. each salt & pepper
1 tbs. chives, chopped

Don't let the butcher trim the fat off of the lamb chops. Shred some of the excess fat and cook it down in a large pot or Dutch-oven. Peel the onions, carrots, and potatoes. Cut the onions and carrots into quarters, and put all the vegetables aside. Cut the meat into8 pieces, and trim away the rest of the excess fat. The bones need not be removed. Place the meat in the hot fat and brown. Repeat with the onions and carrots. Add water, salt, and pepper carefully. Put whole potatoes on top. Cover pot and simmer gently until meat is cooked, approx. 2 hours. Remove from heat. Pour off the cooking liquid into a separate sauce pan, allow to cool for a few minutes, skim off grease, and reheat. Add butter, chives, and parsley to the reheated liquid in the sauce pan. Pour heated liquid back over the stew. Serve hot. Makes 4-6 servings.



Blessed Bride's Cake


1 cup sugar
1 cup walnut meats, chopped
1 cup vegetable oil
1 cup golden raisins
1 cup flour
4 eggs
1 tsp. baking powder

Mix all the ingredients together until they are wet. Do not over mix. Pour into a greased and floured 9"x9"x2" square baking pan. Bake at 350 degrees for 20-30 minutes, or until knife inserted in middle of cake comes out clean. Allow to cool before serving.



Imbolc Ritual Cake


13/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.