Halloween

Historian Nicholas Rogers, exploring the origins of Halloween, notes that while " ome folklorists have detected its origins in the Roman feast of Pomona, the goddess of fruits and seeds, or in the festival of the dead called Parentalia, [it is] more typically inked to the celtic festival of Samhain or Samuin (pronounced sow-an or sow-in)", which is derived from Old Irish and means roughly "summer's end". A similar festival was held by the ancient Britons and is known as Calan Gaeaf (pronounced kalan-geyf).


Snap-Apple Night by Daniel Maclise showing a Halloween party in Blarney, Ireland, in 1832. The young children on the right bob for apples. A couple in the center play a variant, which involves retrieving an apple hanging from a string. The couples at left play divination games.The festival of Samhain celebrates the end of the "lighter half" of the year and beginning of the "darker half", and is sometimes regarded as the "Celtic New Year".

The celebration has some elements of a festival of the dead. The ancient Celts believed that the border between this world and the Otherworld became thin on Samhain, allowing spirits (both harmless and harmful) to pass through. The family's ancestors were honoured and invited home whilst harmful spirits were warded off. It is believed that the need to ward off harmful spirits led to the wearing of costumes and masks. Their purpose was to disguise oneself as a harmful spirit and thus avoid harm. In Scotland the spirits were impersonated by young men dressed in white with masked, veiled or blackened faces. Samhain was also a time to take stock of food supplies and slaughter livestock for winter stores. Bonfires played a large part in the festivities. All other fires were doused and each home lit their hearth from the bonfire. The bones of slaughtered livestock were cast into its flames. Sometimes two bonfires would be built side-by-side, and people and their livestock would walk between them as a cleansing ritual.

Soul Cakes

Soul cakes get stale within a day or two, so eat 'em while they're hot.

Makes 12 to 15 2-inch soul cakes

2 cups all-purpose flour

1/2 teaspoon nutmeg, ground fresh if possible

1/2 teaspoon cinnamon, ground fresh if possible

1/2 teaspoon salt

Generous pinch of saffron

1/2 cup milk

1 stick (8 tablespoons) unsalted butter, softened

1/2 cup sugar

2 egg yolks

1/2 cup currants

For the Glaze:

1 egg yolk, beaten

Preheat oven to 400 degrees.

Combine the flour, the nutmeg, cinnamon and salt in a small bowl. Mix well with a fork.

Crumble the saffron threads into a small saucepan and heat over low heat just until they become aromatic, taking care not to burn them. Add the milk and heat just until hot to the touch. The milk will have turned a bright yellow. Remove from heat.

Cream the butter and sugar together in a medium bowl with a wooden spoon (or use an electric mixer with the paddle attachment). Add the egg yolks and blend in thoroughly with the back of the spoon. Add the spiced flour and combine as thoroughly as possible; the mixture will be dry and crumbly.

One tablespoon at a time, begin adding in the warm saffron milk, blending vigorously with the spoon. When you have a soft dough, stop adding milk; you probably won't need the entire half-cup.

Turn the dough out onto a floured counter and knead gently, with floured hands, until the dough is uniform. Roll out gently to a thickness of 1/2 inch. Using a floured 2-inch round cookie or biscuit cutter, cut out as many rounds as you can and set on an ungreased baking sheet. You can gather and re-roll the scraps, gently.

Decorate the soul cakes with currants and then brush liberally with the beaten egg yolk. Bake for 15 minutes, until just golden and shiny. Serve warm, with cold pumpkin juice

History of the Jack O'Lantern

The Irish brought the tradition of the Jack O'Lantern to America. But, the original Jack O'Lantern was not a pumpkin.The Jack O'Lantern legend goes back hundreds of years in Irish History. As the story goes, Stingy Jack was a miserable, old drunk who liked to play tricks on everyone: family, friends, his mother and even the Devil himself. One day, he tricked the Devil into climbing up an apple tree. Once the Devil climbed up the apple tree, Stingy Jack hurriedly placed crosses around the trunk of the tree. The Devil was then unable to get down the tree. Stingy Jack made the Devil promise him not to take his soul when he died. Once the devil promised not to take his soul, Stingy Jack removed the crosses and let the Devil down.

Many years later, when Jack finally died, he went to the pearly gates of Heaven and was told by Saint Peter that he was too mean and too cruel and had led a miserable and worthless life on earth. He was not allowed to enter heaven. He then went down to Hell and the Devil. The Devil kept his promise and would not allow him to enter Hell. Now Jack was scared and had nowhere to go but to wander about forever in the darkness between heaven and hell. He asked the Devil how he could leave as there was no light. The Devil tossed him an ember from the flames of Hell to help him light his way. Jack placed the ember in a hollowed out Turnip, one of his favorite foods which he always carried around with him whenever he could steal one. For that day onward, Stingy Jack roamed the earth without a resting place, lighting his way as he went with his "Jack O'Lantern".

On all Hallow's eve, the Irish hollowed out Turnips, rutabagas, gourds, potatoes and beets. They placed a light in them to ward off evil spirits and keep Stingy Jack away. These were the original Jack O'Lanterns. In the 1800's a couple of waves of Irish immigrants came to America. The Irish immigrants quickly discovered that Pumpkins were bigger and easier to carve out. So they used pumpkins for Jack O'Lanterns.

All Saints day

The Western Christian holiday of All Saints Day falls on November 1, followed by All Souls' Day on November 2, and is a Holy Day of Obligation in the Latin Rite of the Catholic Church.
A November festival of all the saints was already widely celebrated on November 1 in the days of Charlemagne. It was made a day of obligation throughout the Frankish empire in 835, by a decree of Louis the Pious, issued "at the instance of Pope Gregory IV and with the assent of all the bishops", which confirmed its celebration on November 1. The octave was added by Pope Sixtus IV (1471—1484).

The festival was retained after the Reformation in the calendar of the Anglican Church and in many Lutheran churches. In the Lutheran churches, such as the Church of Sweden, it assumes a role of general commemoration of the dead. In the Swedish calendar, the observance takes place on the Saturday between October 31 and November 6. In many Lutheran Churches, it is moved to the first Sunday of November. It is also celebrated by other Protestants of the English tradition, such as the United Church of Canada, the Methodist churches, and the Wesleyan Church

In the United Methodist Church, All Saints' Day is on the first Sunday in November. It is held, not only to remember Saints, but also to remember all those that have died that were members of the local church congregation. In some congregations, a candle is lit by the Acolyte as each person's name is called out by the clergy. Prayers and responsive readings may accompany the event. Often, the names of those who have died in the past year are afixed to a memorial plaque.