Cynthia D. Bertelsen's Gherkins & Tomatoes
A Writer's Musings on Nature and Culture, Since 2008
Folklore or fakelore, the general consensus seems to be that the Irish who came to America brought their custom of carving turnips for All Hallows Eve. They must grow large turnips in the sod over there! Lacking a turnip, rutabagas, beets, or gourds would also do. Delicious legend, that's what started the practice of carving…
Oh!—fruit loved of boyhood!—the old days recalling, When wood-grapes were purpling and brown nuts were falling! When wild, ugly faces we carved in its skin, Glaring out through the dark with a candle within!** Every October, a nearby farm family celebrates the harvest by opening up their land to the surrounding community. Hundreds of cars…
Continue reading ➞ ‘Tis now the very witching time of night*: Lessons from a Rotting Pumpkin
[A photograph, and nothing more, for silent contemplation.]
HAPPY HALLOWEEN! For more on the Day of the Dead in Mexico, see my previous post: Día de los Muertos (Todos Santos)/ Day of the Dead Food-Laden Altars .
About All Souls' Day (November 2), Sir James George Frazer wrote detailed notes in The Golden Bough: a Study in Magic and Religion, a classic in anthropology. Notice the mention of marigolds, also common in Mexico. In Lechrain, a district of Southern Bavaria which All Souls in existence along the valley of the Lech from…
Continue reading ➞ Saints, Souls, and Haints: More Soul Cakes
Trick-or-treating may well have originated in the old custom of "souling," as people went from house to house, begging ( "mumming") for "soul cakes," actually prayers --- in sweet form. Sir James George Frazer wrote about this practice in The Golden Bough: a Study in Magic and Religion, a classic in anthropology, first published in…
Continue reading ➞ Saints, Souls, and Haints: Soul Cakes
About All Souls' Day (November 2), Sir James George Frazer wrote in The Golden Bough: a Study in Magic and Religion, a classic in anthropology: The day of the dead or of All Souls, and other as we call it, is commonly the second of November. Thus in Lower Brittany the souls of the departed…
Continue reading ➞ Saints, Souls, and Haints: Cider and Curds
Some interesting comments from 1845 about All Souls' Day, by Charles Knight in Penny Magazine of the Society for the Diffusion of Useful Knowledge (!), Volume 14, p. 441: To do a Tarentella as it ought to be done requires room, and although the palaces of the nobility and gentry be large (in ninety cases…
Continue reading ➞ Saints, Souls, and Haints: Honey Cakes
[A photograph, and nothing more, for silent contemplation.]
Check this out --- a recent cookbook all about Halloween, for kids young and old: Ghoulish Goodies: Creature Feature Cupcakes, Monster Eyeballs, Bat Wings, Funny Bones, Witches' Knuckles, and Much More! (Frightful Cookbook), by Sharon Bowers (2009). Eat, drink, and enjoy the creepy yuckiness of Monster Eyeballs, Chocolate Spider Clusters, Buried Alive Cupcakes, and Screaming…
Continue reading ➞ Saints, Souls, and Haints: Ghoulish Goodies
Jonkheer L. C. van Panhuys, in Proceedings, Vol. 2 (p. 698, 1904), from the Internationaler Amerikanisten-Kongress held in Stuttgart in 1904, said: In the different names [for Halloween] we find also an explanation. The first of November, still called New-Years day on the island of Man, was the new years day on the beginning of…
Continue reading ➞ Saints, Souls, and Haints: Still Nuts
Nuts, being a delicacy associated with autumn, seem to naturally be part of the Halloween pantry of the past. And Robert Chambers elaborated on this in his 1883 The Book of Days: a Miscellany of Popular Antiquities: Indeed the name of Nutcrack Night, by which Halloween is known in the north of England, indicates the…
Continue reading ➞ Saints, Souls, and Haints: Nuts
In Rustic Speech and Folk-lore (1911, p. 299-300), Elizabeth Mary Wright describes a Halloween custom we still practice: October 31 is Halloween, the Eve of All Saints' Day, a night specially devoted to love-divination ceremonies, and other superstitious customs such as we have noticed in a previous chapter. The game of hanch-apple is a favourite…
Continue reading ➞ Saints, Souls, and Haints: Apples
In Rustic Speech and Folk-lore (1913, p. 300), Elizabeth Mary Wright wrote: In parts of Ireland a dish called colcannon, made of potatoes and cabbage mashed together with butter, used to form part of the Halloween dinner. In it was concealed a ring, the finder whereof would be the first of the company to be…
Continue reading ➞ Saints, Souls, and Haints: Cabbages and Rings
From Memoirs of the American Folk-lore Society, Volume 4, published in 1896, by the American Folklore Society, folk beliefs about Halloween from early America. Most U.S. Halloween practices came from Scotland. 311. On Halloween put an egg to roast before the fire and leave the doors and windows open. When it begins to sweat a…
Continue reading ➞ Saints, Souls, and Haints: Eggs
[A photograph, and nothing more, for silent contemplation.]* *Demon eyeballs, click on photo for recipe. Note: for the next two weeks, I'm working on a couple of intensive writing projects, so "Gherkins & Tomatoes" will of necessity be brief, with a look at "Saints, Souls, and Haints" in honor of the ancient traditions of Halloween,…
Continue reading ➞ Idylls of Cuisine, #34
Prolific nineteenth-century domestic scientist, Sarah Tyson Hetson Rorer, in her Home Games and Parties (1898, p. 139), wrote about some of the old Halloween customs. The ancient association of Halloween with fertility and love comes out int his section of Home Games and Parties: DIVINING BY THE CAKE WITH CANDLES MUCH sport may be had…
Continue reading ➞ Halloween: Cake and Candles
