Litha

June 21 -- Summer Solstice -- Litha
Also known as: Alban Heruin (Druidic)


Although the name Litha is not well attested, it may come from Saxon tradition -- the opposite of Yule. On this longest day of the year, light and life are abundant. At mid-summer, the Sun God has reached the moment of his greatest strength. Seated on his greenwood throne, he is also lord of the forests, and his face is seen in church architecture peering from countless foliate masks.

The Christian religion converted this day of Jack-in-the-Green to the Feast of St. John the Baptist, often portraying him in rustic attire, sometimes with horns and cloven feet (like the Greek Demi-God Pan)

Midsummer Night's Eve is also special for adherents of the Faerie faith. The alternative fixed calendar date of June 25 (Old Litha) is sometimes employed by Covens. The name Beltane is sometimes incorrectly assigned to this holiday by some modern traditions of Wicca, even though Beltane is the Gaelic word for May.

Traditional Foods:
Garden fresh fruits and vegetables are made into a variety of dishes and eaten by Pagan's who choose to celebrate this day.

Herbs and Flowers:
Mugwort, Vervain, Chamomile, Rose, Honeysuckle, Lily, Oak, Lavender, Ivy, Yarrow, Fern, Elder, Wild Thyme, Daisy, Carnation.

Incense:
Lemon, Myrrh, Pine, Rose, Wisteria.

Woods Burned:
Oak

Sacred Gemstone:
Emerald

Special Activities:
An Ideal time to reaffirm your vows to the Lord and Lady or your dedication to following the old traditions.

 Litha Ritual
Summer Solstice, June 21st


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


A Golden Yellow Alter Cloth

Small Cloth Pouch of Summertime Herbs

Cauldron

1cup Fresh Spring Water

Red Sun God Candle

Green Earth Goddess Candle

Summer Blend Incense (Jasmine, Rose, Lotus, Wysteria, or combination).

Preparation:
Sweep area moving in deosil manor. Set up Quarter Candles and any accessories symbolizing the Elements of the Quarters. Decorate the alter with seasonal flowers, especially Sunflowers. Prepare your Pouch of Summertime Herbs, and as you make it, pour your troubles, pains, sorrows, illness, and regrets into it. Place the Cauldron in the center of your alter, the Red Sun candle to the right of it , the Green Goddess Candle to the left of it. Place the cup of Fresh Spring Water in front of the Goddess Candle. Take a shower or bath for purification. Sit quietly and meditate for a while, then ground and center. When ready, play some peaceful music for the ritual.

Cast the circle.......Pick up your Wand, and with arms upraised, face South and say:


"I celebrate the Mid-of-Summer, held in honor of the Blazing Sun God. All of Nature vibrates with the fertileness of the Goddess and of the God.

The Earth basks in the light and life of the Sun.
The ever turning Wheel of the Year has made the light ever stronger And the light has kept growing longer, until today...

The middle of the time of light, Litha, MidSummer's Day, Summer Solstice.

From here, the light begins to fade, again, until once more the Wheel turns to the time of darkness, Yule, Winter Solstice.

Yet, for today, the Sun is high, the light is bright, the Earth is warm. As the Sun God blazes above, may the fires of my rite flame below."


Face the alter, put down your wand, and light the Green Goddess Candle to the left of your cauldron, saying:


"Oh, Mother of Nature, She that brings the meadow to bloom, Green Forest Mother, from lakes and streams your children spring forth.

Blessed Lady of the stars and the Moon, Fruitful Womb of which I honor, and ask of Thee, Thy Blessings."


Light the Red Sun God Candle to the right of your cauldron, saying:


"Oh, Father of all things, He that plants the seed and nurtures Life.

God of Fertility and Fruitfulness, from hill and forest your children emerge.

Blessed Lord of the blazing Sun, potent Consort of which I honor, and of Thee, Thy Blessings."


Take the Herb Pouch and hold above your head, saying:


"By thy power, oh sacred herbs, may the Lord of the Sun Burn away the hurtful, the troublesome, and the painful, Leaving me purified through His warmth and Light."


Hold the pouch over your main Alter Candle to take flame. While it is burning, drop it in the cauldron, saying:


"Great Goddess and Great God, from Thee all powers flow forth.

The Two that are One, Great Spirit of All-That-Is,
By Thy powers, and the powers of Air, Fire, Water, and Earth,
By Thy powers, and the powers of the Sun, Moon, and Stars,
I banish these negatives from my life."


Visualize the negatives burning away to nothingness. When all that is left is ashes, douse the ashes with the cup of Fresh Spring Water, feel as if the water were being poured over you and your negatives washed away. Air dry by dancing and running your hands up and down your arms, body, and legs. Don't forget your head... lay it back and shake running your fingers through your hair. When done, face alter, wave hand over the cauldron and say:


"As the Phoenix rises from the ashes, so let this water be pure and new.
Mother Goddess, bless this water so that it may bless and renew me.
Father God, may your rays of the MidSummer Sun bless and nourish me.
Two that are One, may your blessings sustain me as I journey, anew."


Pass your cupped hands over the cauldron, pausing briefly each time to ' pour ' in wishes for health, prosperity, and good fortune to be part of your life. Dip the forefinger of your right hand into the cauldron water, and trace a pentagram on your forehead, saying:


Let my mind be open to the truth."


Anoint your lips saying:


"Let my lips always speak the truth."


Anoint your heart area, saying:


"Let my heart seek the ways of the Goddess, now and always."


Anoint the centers of your palms, saying:


"Let my hands be gifted to work in m'jyk-l ways."


Anoint the soles of your feet, saying:


"Let my feet ever walk upon the sacred paths!"


Now is the time for meditation and any spellworkings. MidSummer spellworkings include: prosperity, fertility, and plentiful harvests. Finish by having the Cakes and Ale Ceremony and releasing the circle. Clean up. The Ritual is done.


MidSummer Cookies


3/4c softened butter, 2c brown sugar, 2 eggs, 1T lemon juice, 2T grated lemon rind, 2c sifted flour, 1c finely chopped pecans.

Cream butter in a large non-metallic mixing bowl. Gradually add the brown sugar, mixing well.

Add eggs, lemon juice, and rind, then mix well until mixture is well blended.

Cover the bowl with a white or yellow towel or cloth napkin, and refrigerate overnight. The next day, shape dough into 1" balls and place approx 3" apart on a greased cookie sheet. Bake at 375 degrees for abut 20 minutes. Cool on racks. Yields 36ct.

Litha Celebration Recipes

Traditional Pagan foods associated with The Litha Sabbat are fresh vegetables of all kinds and fresh fruits of yellow, orange, and red. Fresh fruit juice mixed with 7-Up compliments any meal. Since Litha is a time for the young and childlike play, the following recipes are geared towards teens preparing the meals. Here are some easy dishes that can be both fun and symbolic.


Sun's Up Cobbler


1-1lb 14oz can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/4 tsp. ground nutmeg

Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and slowly blend in reserved syrup. Over med-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for 2minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch baking dish.

Cut bread lengthwise into 1 inch strips. Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375 degrees for 25 minutes or until toasty. Serve with cream (optional) Makes 6 servings.



Lunchtime Cranberry Sun Mold


2 -3oz packages orange flavored gelatin
2 7oz bottles ginger ale
1 1lb can whole cranberry sauce
2 oranges, peeled and sectioned
1 83/4 oz crushed pineapple, undrained
1 grapefruit, peeled and sectioned

In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost boiling. Stir in undrained crushed pineapple and ginger ale. Remove from heat and stir until fizzing has stopped. Pour into round mold. Chill until set. Unmold onto a serving dish with a layer of lettuce leaf bedding.

Garnish with orange and grapefruit sections. Top with alternating orange and grapefruit sections in a "pinwheel" array. Serve as salad or dessert.



High-In-The-Sky Sunny Sandwiches


4 French rolls
4 slices pressed ham
Butter or margarine, softened
4 slices salami
Several lettuce leafs
2 hard cooked eggs, sliced
4 ounces sharp cheddar cheese
French salad dressing

Split rolls lengthwise, cutting to but not through crust at back. Spread cut surfaces with butter or margarine. For each sandwich: Cover bottom half with a couple lettuce leafs, then slice cheese and cut lengthwise for julienne strips and add a few strips, fold slices of ham and salami and add. Place egg slices (3) atop folded meats. Drizzle approximately 1 tbs. of French salad dressing over each sandwich. Makes 4 servings.



Setting Sun Taco Salad


1 pound ground beef
1/4 cup green bell pepper, chopped
1 package dry taco mix
1/2 cup sliced ripe olives
3/4 cup water
1 cup shredded sharp cheddar cheese
1 med head lettuce, shredded
1 6oz package corn chips
1 large tomato, halved and sliced
1 small onion, sliced and rings separated

In skillet, brown the ground beef. Sprinkle in the package of taco mix and stir in the water. Simmer uncovered for approximately 10 minutes. In a salad bowl, combine all the rest of the ingredients except the chips. Divide salad onto 4-6 plates, spoon meat mixture on top, and garnish with chips.



Bright Memories Parfait


1 23/4 oz package vanilla custard mix (no bake type)
1/2 tsp. vanilla
2 cups milk
1 1lb 5oz can pineapple pie filling
2 3oz packages cream cheese, softened

In sauce pan prepare custard according to the package directions using the milk. Remove from heat. Gradually stir cheese into hot mixture, mixing well. Stir in vanilla. Chill custard mixture and pie filling separately until ready to serve. When ready to serve, spoon alternate layers of mixture and pie filling into parfait or juice glasses. Top with some type of berries if desired. Serves 6.



Warm Glow Applesauce


8 med apples, cored, pared, and cubed
2 tbs. lemon juice
1/4 cup sugar
5 or 6 drops red food coloring
1/4 cup water

Put apples, sugar, water, lemon juice, and food coloring in blender; cover and blend until smooth. Heat in sauce pan on low to serve warm, or chill. Makes 4 1cup servings.