Fall Equinox. A minor High Day in the Druid calendar, there is no evidence of a specific day or ritual being celebrated in Celtic tradition. However there was some evidence that the tribal communities involved themselves with ceremony that reflected itself in the process of the year that insured their survival: the Harvest. By the time of the Equinox the harvest is fully underway.

The harvest has become associated with the archangel Michael and Michaelmas, said to be the most pagan feasts of the Christian calendar, in Celtic countries. Michael is the Christian saint most often associated with Lugh. Early Christian missionaries co-opted the image of Michael as warrior with flaming sword conquering Lucifer for Lugh Lamfhada (of the long arm) as this image might have suggested to Celtic minds similarity to Lugh in his role as protector and defender with his spear victorious over the Fomorians. Lugh is associated with the sea. His foster father was the sea-god Manannan mac Lir. In Normandy St. Michael is the patron of mariners perhaps another co-option. Lugh was said to have invented horse-racing and that sport was a main feature of Lughnasadh celebrations in Ireland. The Highland image of Michael is of the saint pictured on a winged horse. He is also the patron saint of horses and horsemen, and there was also horse-racing, as well as the appropriation of horses, on his feast day, another link between Lugh and Michael. That Michael became associated with the harvest is no coincidence. In Scotland Lughnasadh is celebrated on St. Michael's Day or Michaelmas, which takes place on September 29.

 On Michaelmas eve the women of the village baked a special bannock called the "struan Micheil." It was made from all the cereals grown on the farm during the year. This struan represented the fruits of the field (note that Lughnasadh is also known as the festival of first fruits). Oats, barley, and rye were the only cereals grown in the Scottish Isles. These were fanned on the floor, ground, and their flour used in equal parts in the struan. The struan contained a peck of flour and was baked on "uinicinn," a lambs-skin. The flour was moistened with sheep's milk, the sheep being deemed the most sacred animal. It was for this purpose that the sheep were retained in milk till Michaelmas (since Oimelc), after which they were allowed to remain in the pastures and hills and run dry. The struan was baked by the eldest daughter of the family. As the struan gained consistency in firing, it was covered on both sides with three successive layers of batter of cream, eggs, and butter. Various ingredients were added into the small struans, such as cranberries, bilberries, brambleberries, caraway seeds, and wild honey. There was quite a bit of ceremony surrounding the baking of the Michaelmas struan. According to Alexander Carmichael in his collection of hymns and incantations, the Carmina Gadelica:

 "Many cautions are given to her who is making the struan to take exceptional care of it. Ills and evils innumerable would befall herself and her house should any mishap occur to the struan. Should it break before being fired, it betokens ill to the girl baking it; if after being fired and before being used, to the household. Were the struan flag (baking stone) to fall and the struan with it, the omen is full of evil augury to the family. A broken struan is not used. The 'fallaid,' dry meal remaining on he baking board after the struan is made, is put into a 'mogan,' footless stocking, and dusted over the flocks on the following day;being the Day of Michael; to bring them 'piseach agus pailteas agus pronntachd,' progeny and plenty and prosperity, and to ward them from them 'suileachd agus ealtraidh agus dosgaidh,' evil-eye, mischance, and murrain. Occasionally the 'fallaid' is preserved for a year and a day before being used."

On the morning of the Feast of Michael all go to early mass, taking their struans with them to church to be blessed by the priest, who urges them to praise Michael for the bounty of grain and wool, the fruits of the field and of the flocks. This is very reminiscent of Lughnasadh, celebrating the bounty of the harvest.

Here is a basic bannock recipe that can be used as a basis for making your own "struan Micheil."

2 cups plus 2 tablespoons oatmeal
1/2 teaspoon baking soda
Salt
1 ounce butter, melted
Approximately 6 tablespoons water (substitute here with sheep's or goat's milk for the struan Micheil)

Preheat the oven to 350 degrees.

Combine 2 cups of the oatmeal with the baking soda and a pinch of salt. Add the melted butter and the sheep's milk, a tablespoon at a time, until you have a stiff but pliable dough.

Spread the remaining 2 tablespoons of oatmeal on a pastry board and roll out the dough to approximately 1/8-inch thickness. Using a wine glass, cut the dough into 3-inch rounds.

Back the rounds on a greased baking sheet for 15 minutes, or until they begin to turn a golden brown color. Turn off the heat and leave them on the oven with the door open for 5 more minutes.

Allow to cool and store in an airtight container. Makes approximately 12.

 Carleton Grove: News from Minnesota

Carleton is out of session until the 15th of September however that hasn't stopped news from accruing. Co-AD Corwin Troost has gone into exile in Japan for the fall. We're sure that he'll bring back news from the paleo-pagans that Mec (Ed. note: Mike Scharding) keeps telling us about. Meanwhile AD Stephen Crimmins has been having a druidic time at his summer job in the Carleton archives where he has been reorganizing the International Druid Archives and is working on updating Mec's out of date Index to the Archives. He is also preparing hopefully for the fall term and getting ready to spot sheep straying from the flock of new students heading towards the Arb. We'll see how it turns out in the next issue of the Missal-Any.

-Stephen, Arch Druid
 

 News of the Groves in Japan

The Shikoku Grove and Akita Grove have not sent in their updates this summer, but they have been receiving very strange weather, according to the newspapers. Japan has experienced one of its coolest and wettest summers in history; which has led many experts to predict serious shortfalls in rice and other vegetable harvests throughout Japan (between 10-35% below average), and ruining the tourist trade in mountain retreats and beach-front communities. There were three prefectures, however, that were predicted to have a normal crop; Akita, Tokushima and Okinawa. The first prefectures happen to have RDNA groves, and Okinawa is an island so far to the south that it doesn't really matter. So whatever you are doing out there in Japan, keep it up, and share it with the rest of the country!

P.S. Those of you who would like to work for a year or two in a traditional pagan village of Japan assisting in English instruction in junior high schools at a generous salary starting next July; contact mikerdna@hotmail.com for info on how to work on the JET Program.
 

 Amber Oak Grove: News from Toronto, Canada

Membership: Four. Location: Greater Toronto area of Ontario.

The grove's main focus is on the myths of the Celts and applying them to our lives. We are a simple and open group of people who work together for the betterment of self and the earth. Many of us come from extensive Wiccan background and as such our work is influenced by our past associations.

We have a zero tolerance policy for the use of drugs and alcohol within our circle when we meet and an age restriction of 19 years or older. We, in the interest of group safety, screen all possible members before information is given.
 

 The Hidden Wood Grove: News from Pennsylvania

We have been real busy the past couple of months. My son came down with Transverse Myelitis. He was in the hospital for a few weeks and is now home. He is able to start to move his feet and a little bit of his legs.

Otherwise we are looking forward to the Fall and the changing of the leaves and cooler weather. The apple cider festival will be coming soon (all that good apple cider and butter).

May your gods go with you,

Paul
www.angelfire.com/realm3/hiddenwood
 

 Bamboo Grove: News from Delaware

I never got around to thanking everyone for the "Bard of the Reform XLI" award (or at least, I don't remember doing so in the newsletter)...so, um, thanks! Although it may have been bestowed with the wry sense of humor characteristic of the RDNA, I do appreciate the honor.

Well, as they say, there is a time for everything. And right now, my life is going through transitions within transitions. One relationship is waning as another blossoms, and there is a lot of sadness and happiness mixed into one confusing bundle of emotions.

The saddest transition of all is that the Grove will probably split up as one relationship ends...the two guinea pigs, Panda and Rygel, will probably go with my "ex," as will the two corn snakes, Onyx and Loki. The Arch-Druid is looking droopy and rather pale green-as opposed to the vibrant, bright green a healthy bamboo plant should have-so if anyone knows of any good advice for bamboo care, please pass it along.

Otherwise, the Grove is rather quiet for now. It is a time for reflection, and "getting my bearings."

Blessings to all,
BrightMirage (Bard of the Reform XLI)
 

 Hemlock Splinters Grove: News from New York

Things at Hemlock Splinters are quiet due to the employment of the Arch Druid Irony and the loss to college of his right hand and younger brother Omen. Most of our efforts this summer have gone into the preparation of a wire harp and flute CD hopefully to be released later this year. The leaves are turning here in the north.

Winter is coming.
 

 Digitalis Grove: News from the District of Columbia

Well, summer's over and my Korean classes are continuing. I spent many weeks perfecting the rules of Sigily from the last issue (there were not significant changes) and trying to research other Celtic games in an article that will follow in this issue. The potential grove members that I had expected, never materialized, so my Grove is operating a minimum capacity still as I casually spend the next three months in a job search and recover from a recent house-move of about one block to the south. ARDA 2 is still on my friend's computer being beautified for printing and release, which he says will come quickly this fall; meanwhile I sit on a pile of checks here.
 

 Grove of Ynys Avallach: News from Georgia I have gathered a group together here and we have been meeting for some time. We have concluded that we would like to form an RDNA grove. So far we have four people, a rough set of rules and offices and the like, we're sticking with just Nature is Good as tenets go, to minimize points of contention, and that covers the short list.

Oh year, we have tentatively name ourselves The Grove of Ynys Avallach and I have been thrown into the position of leading this quartet. We wanted to use something that expressed our mixed Irish/Welsh heritage and love of the Myths of Avalon and Camelot. I was hunting around and found a reference where the word Avallach had also been used as the name of Morgan Lafey’s father, in Welsh myths, but still would be translated as Isle of Apples, so it worked out pretty good and we went with it.

Our little grove has a yahoogroup set up at http://groups.yahoo.com/group/YnysAvallach/?yguid=155554261 and a webpage that is under construction, but I do not have the link for it right now.
 

 Missionary Order of the Celtic Cross (MOCC)--Muskogee/Mother Grove: News from Oklahoma

On Aug. 3 we had a Grove picnic at Elliott Park in Muskogee, OK. All was not sunshine and roses. One participant got sick from the heat, and while we were off at the picnic, one of our members' homes was broken into. Even so, before the problems started, a good time was had by all.

The following Saturday, Sis. Chenretzig was named and entered into the grade of Novice Ovate. She's the first one to be named in the M/M Grove since 1998 or 99. We are glad to have her among us.

The Liturgy Manual 2003 is almost completed. It looks like it may top out at about 100 pages. It combines not only things that were generated by the M/M Grove, but also the Sharayean Mystery School Tradition and a smidgen of RDNA (like the Original Basic Tenets of Reformed Druidism). New to it is a timeline of the MOCC that demonstrate how a non-Carleton-affiliated Reformed Druidism just kind of sprouted up in the countryside of Northeastern Oklahoma, then how it kind of grew up wild. Attention is given to the difference in language used by the MOCC and other branches of Reformed Druidism, and the question of whether the MOCC is of RDNA or DCotSG descent.

Questions about the Liturgy Manual 2003 can be answered by emailing me at myrddinamaeglin@yahoo.com

We're looking forward to Samhain 2003. The MOCC turns 20 years old on that night. Rumors of the sacred event are preceding it, and it has taken on the name "A Really big kick ass party." Libations may be expected.
 

 Rowan-Oak Grove, MOCC: News from Oklahoma

Rowan-Oak Grove, the Tulsa area grove for MOCC, is pleased to announce our listing at: http://www.witchvox.com/ and our online community sites: http://groups.yahoo.com/group/rowan-oakgrovetbrsc and http://www.msn.com/groups/creativepaganimity

Our membership both on and offline is growing, not counting the three grove cats we have a grove community in Tulsa of about 35 at the moment including several clergy members and secular officers as well as novices in training and general congregation. Our online community has representatives from other groves in the area and members as far away as Nova Scotia, Canada, with about 15 members total.

Lughnasadh was our 25th annual picnic rite and it was a blast. we will be celebrating in september both full moon and Mabon. as usual these will be open meetings. 101 lessons are being held both online and at my home or area parks when the weather is nice.

Those wishing more information may contact m.s. white raven arch-druidess at: whiteraven_dragonwolf@yahoo.com

brightest blessings and may the sea, sand, and sky always be your guides!
 

 Cattle Protogrove: News from Texas

Hey all,

Just wanted to tell you all that the Cattle Protogrove has temporarily (the next 4 years or so, not including summers) moved to Commerce, Texas. Commerce is a small town outside Dallas and is surrounded by lots of open land, its great.

As soon as I got here and I finished unpacking, I pulled out my travel alter and chalice and several book I tend to read over and over (not so classic titles such as: A Druid's Herbal, Tree Medicine Tree Magic, and Year of Moon Season of Trees). I walked to the spot in my closet area (which is actually very open to everyone) that I had deliberately not put anything on. Its just above all my drawers and has a mirror behind it. I twisted the beg like legs into place on the bottom of my altar and placed it in the back, with the chalice to the front and off to the side a little. A small oak box I have (which I keep herbs in it cause it looks cool) was placed on the adjoining side. First thing off I ran out to the nearest liquor store and bought the smallest bottle of Jameson's they had (for usage in my dry dorm BAH!). As soon as I walked back into my room I had... oh a good three people staring at my little makeshift altar area, my roommate included. Being the good christians they are, they first accused me of being a satanist. Of course this was simply not true, I told them I was a druid and had to explain this to them, which I am not very good at I must say, and gave them Mike's site as a reference for all the questions I could not answer. Before long I think just about everyone in this college of 9,000 students knew that I was a Druid.

Well, I suppose now there will be no awkward moments when I am trying to explain to someone what religion I am. Anyways, I'll be sure to keep you updated further.

Walk in peace,
Joss Badger
 

 Cylch Cerddwyr Rhwng Y Bydoedd Grove, Order of the Mithril Star: News from Oregon

Greetings,

Well, it's official: as of tonight (Sept. 4), The Order of the Mithril Star is now a schism (or satellite) group of the Reform and the American Druid Family. This decision was not made lightly, but with much deliberation and divination and soul-searching by myself and the MG, taking all recent factors into account. What this means:

We have remodeled the OMS website to reflect our new direction. It actually resembles the pre-RDNA state, with a few exceptions, and some dressing up. We have taken nearly all mention of RDNA out, except for a couple places where it is appropriate. We have made sure that any new people visiting the website will NOT automatically assume that the OMS speaks for anyone but itself as an independent entity and an "autonomous collective" of Reformed Druidry.

We will also be adding a "dedication" page that will list ALL of our sources of inspiration, of which the Reform is a significant one -hopefully in the next week or so. This is a work-in-progress, and by no means finished...

We are now an independent entity, yet still consider ourselves a part of the Reform and the American Druid Family - it's like we moved out of the house, but we are still in the neighborhood...

We realized that any closer relationship (as we were originally planning) is now a fruitless endeavor, as there are irreconcilable differences between ourselves and the very outspoken schism of the "N"-RDNA...and we are not really sure exactly what the "silent majority" actually feels, so...

Although the group entity of OMS has done this, this does not mean that as individuals we can't still remain connected with the friends we have made in the RDNA. There are some really nice people in here that some of us would like to stay in touch with...

Those of you OMSers who choose to leave all this behind are free to leave the RDNAtalk group, and those who wish to remain here may do so, that decision is up to you as individuals. There is no more group requirement of any kind for you to be involved herein.

As we have been told many times by the Reform, we are perfectly capable of standing on our own as an independent entity, and I think we will all come out of this stronger and more grounded than before.

Blessings,
Ceridwen /|\
 

 Hazelnut Mother Grove: News from California

The Abbott's Inn School of Magick is open once again!

The Abbott's Inn School of Magick was founded 33 years ago in Berkeley, CA. I founded the school because I felt there was a need to teach the magickal arts in a kindly, playful, and gentle way. Whenever possible I would engender humor and whimsy into the subject matter. The classes were more like workshops, where the students were encouraged to on occasion to teach the teacher. Sometimes there would be at least 10 people in the class. We would go around the room and each person would tell the group why they were interested in a certain arcane subject. There were a lot of people who would want one-on-one classes. As time went on there would be other teachers teaching other classes. The reason why it was called the Abbott's Inn School of Magick was because sometimes the classes would have no time limit and those present would stay until the wee hours. Thus the concept of an inn.

Today in 2003 I would like to teach in much the same style and encourage others to join the Inn and teach as well. Today there is a need to learn the magickal arts, to use this knowledge for practical purpose. I hope that I and others can help you in this regard.

Signed,

Stephen W. Abbott, AD
Dean and Founder of the Abbott's Inn School of Magick
 

 Duir de Danu Grove: News from California

What the coming harvest means to me is the ready availability of a lot of my favorite fruits and vegetables. Corn on the cob, that all-American staple is available for a good price. Nectarines and plums are in abundance. My friend's tomatoes are ripening, and she usually brings over a few for me to savor.

Tegwedd ShadowDancer
Chronicler and Co-ArchDruid of Duir de Danu Grove, the South Bay Grove
 

 Poison Oak Grove, News from California
Publisher of "A Druid Missal-Any"

It has been quite active at Poison Oak Grove this past season.

The water situation is being worked out with the tenant of the main house so the driplines to the sacred trees up at the Grove site will stay running when the weather is hot. And soon we will have our own direct hookup to the top of the hill.

Undaunted by the demise of the White Alders we have purchased a new Himalayan Birch to go in the East direction of the Grove trees. The Himalayan Birch was recommended by the nursery as better able to cope with hot weather than the European Birch, which needs cold. I asked the nursery about planting in threes, which Emmon had said he was told to do with Birches, and he had never heard of that. I do know that since Birches like water, three would require more than one (which is perhaps why the Alders didn't thrive, in addition of having a particularly hot summer last without the benefit of a continuous drip until they had gotten established). Keeping that in mind I regretfully broke with the tradition of three Birches that goes back to '81 for the well-being of the tree.

With Poison Oak Grove now being over a year old now it seemed like it might be a good time for grove elections. It has been RDNA tradition to hold elections on between the Fall Equinox and Samhain Eve with the new officers assuming their roles Samhain day.

Poison Oak grove is looking at the upholding the long tradition of holding a Samhain vigil this year. We would hold a regular service with the last waters of life of the year at or just before sun down, vigil at the cabin with food and drink, good conversation, and cheer, and at sun up hold the Samhain service when the Third Orders exchange their red ribbons of office for white, and the waters in the chalice would be replaced the waters of sleep. This would take place, deities willing, the night of Nov. 1.

Famous Irish harper Patrick Ball is playing at the Freight and Salvage in Berkeley, and will be telling Samhain stories the same night as our vigil, Nov. 1. We might get industrious (overly zealous?) and do the sundown service, go to the concert, and come back for the vigil.

Grove member Stacey was invited to the board meeting between the Orinda Park and Rec Foundation and the Muir Heritage Land Trust, the organizations who now oversee the land that the Grove site is on. It took place on Emmon's property and they hiked the perimeter along Miner Road, to the Orinda Highlands, back down the hill

Member Stacey has also acquired a new Druid Mobile and requests Enbarr, magical steed of the Manannan mac Lir, to keep it running well and smoothly, and to watch over and keep it safe from harm.
 

There are those who claim that one of the main reasons that our distant ancestors gave up their nomadic ways and began the practice of agriculture was to assure a supply of grain for the making of beer. Think of a time, eons ago, when our ancestors had learned to use fire and to make storage containers (tightly woven baskets or clay pots). Wild grain had been gathered and stored. Water was added to soften the grain. For some reason the grain was not eaten and sat for a day or two. Someone realized that the grain might be saved if it was dried over the fire. After being roasted, the grain had an odd sweetness to it. When it was needed, the grain was once again put in to soak. Someone drank the water and/or ate the uncooked grain and it was good. Grain gathering became a major activity. Someone discovered the cause and effect relationship between covering grain with dirt and new plants sprouting. One of the great things about it was that after you made the beer, you still got to eat the grain. What a concept! Why wander around taking your chances on where your next meal might come from when you could get drunk and eat well at the same time?

Yeast are fungi that break down sugar molecules and by doing so produce alcohol and carbon dioxide. When one works out the physics involved, this molecular division process results in a release of energy that is used for metabolic and reproductive processes. Try this link if you are interested in the underlying science: http://www.yeastgenome.org/VL-yeast.html.

First and foremost, this is not rocket science. There is an abundance of websites that are dedicated to beer and winemaking. Most stores that sell equipment and supplies also stock books. You can probably get everything you need for thirty to forty dollars. If you stay with it, you’ll recoup your investment in a short time. You will know exactly what's in your libation. There's also a genuine satisfaction in drinking something that you made yourself.

If you have access to a major metropolitan area, there is almost certainly a location that carries everything that you need. If you are really out in the boonies, everything is also available through the Internet. The following is a list of essentials:

Primary fermenter. I used a plastic garbage can for a long time. A few years ago, the place that I get my supplies started stocking Ale Pales which are essentially seven gallon plastic buckets that have a spigot near the bottom. They have a bail, which makes them easy to pick up, and the spigot facilitates racking off (draining).

Secondary fermenter. Not an absolute necessity, but helpful for many projects. Usually a five gallon bottled water jug. The use of a secondary fermenter requires an airlock, because alcohol turns to vinegar with prolonged exposure to air. Since secondary fermentation still involves the production of carbon dioxide, any air in the container is forced out and the carbon dioxide protects whatever you are making. Using secondary fermenters produces a clearer product that has less sediment. Beer that is made using a secondary fermenter may take longer to build up a head.

Hydrometer. A hydrometer measures the specific gravity (SG) of the mix and indicates the potential strength of the end product (potential being the term because all of the sugar is not processed by the yeast). Bottling beer at the correct SG is essential to having the right amount of carbonation. A word of caution: malt liquors (beers with over six percent alcohol) are often a recipe for a hangover. I usually make mine at four-five percent. In making wine, knowing the potential strength is important for predicting whether or not the wine will be dry or sweet. The maximum alcohol content that can be achieved through natural process is eighteen percent, but that's under ideal conditions. Taking the SG to a potential of eleven will usually produce a relatively dry wine. Anything over fourteen may taste syrupy.

Beer containers. The best containers are rubber-stoppered bottles such as those used for Grolsch and Kulmbacher. That way, if you bottle with a little too much residual sugar, the excess gas forces its way through the gasket. No exploding bottles or beer that spews out when opened. It's also an excuse to drink some good imported beer. I originally used quart bottles. However, since there’s usually some sediment in homemade beer, sometimes the second pint was a little murky. Twelve ounce returnable bottles can also be used (no twist offs). Bottles, caps, and capping tools are sold by most suppliers. The basic math for a five-gallon batch is 20 quarts, 40 pints, or about 53 twelve-ouncers. A few years ago, I inherited an old refrigerator. For about two hundred dollars I was able to convert it to a draft beer dispenser. The home brew goes into five gallon Cornelius kegs (their primary use is for fountain soft drinks).

Wine containers. Once again, this is an excuse to indulge oneself. If you frequent your local pub, the bartender may also be able to help you out. Especially if you have demonstrated that Tipping is not a city in China. If my math is correct on the metric conversion, you'll need around twenty-seven bottles for a five-gallon batch. There are different types of wine bottles and some work better than others, primarily due to sedimentation issues. The best bottles are the tapered ones that many German wines come in. Sherry bottles do not work as well work because the air has a tendency to bubble as it goes in stirring up the sediment.

Boiling pot. Unless you are really into beer making, you'll be using malt extract, which needs to be boiled. When making wine, an alternative to using sulfites (which I am allergic to) is to bring the wort (your mix before fermentation) to a low boil.

Stirring stick. During initial processing and primary fermentation, everything needs to be stirred a lot except for the last few days before racking off. I use a wooden spoon and dowel.

Funnel. Get one that has a groove in the side of the spout so that air can come out as liquid goes in.

 Beer. As mentioned, making beer usually involves malt extracts. Malt comes in a variety of shades from pale to dark and can be hopped or unhopped. What one uses is a matter of personal preference. Please note that even the light varieties will usually produce a beer that is darker than the American Pales that most of us are used to. The cans of malt sold by suppliers are intended to make five gallons. This is a manageable quantity that can be consumed while still fresh. The malt extract, by itself, will not have enough sugar to make the beer strong enough. I recommend powdered malt for the booster but in a pinch I've used regular sugar. Incidentally, most modern beers contain two drugs: alcohol and hops. The hops are one of the reasons that beer makes you sleepy. Hops are also a preservative (probably their original use). Since home brews are not pasteurized, the hop can be essential in extending their shelf life. If your supplier is well stocked, there will be a wide variety of hop available. Some brewers are very picky about their hops, but I've never found much difference between the different varieties. Hop is easy to grow but it needs to be trellised. The hop that I raise is a generic variety that I ordered from the Gurney Seed Company. Email me around March if you would like a root cutting.

Wine. I've never used the concentrates, so I cannot speak to results from their use. I've been fortunate enough to have access to real grapes (usually Concords but I have used whites). If there's a farmer's market in your community, check with the sellers there. Wine can also be made from a variety of other ingredients. There are those who scoff at non-grape wines, but I am not one of them. I have peaches, pears, apples, strawberries, and kiwi planted but they’re not producing yet. A bushel of grapes is sufficient for five gallons of wine, but unless you have wine grapes, there won't be enough natural sugar to get the job done. I typically use plain old beet sugar for wine. Grapes are easy to grow but take time and need a lot of room. We've been at our current location four years and the first vines that I planted (Concords) are just starting to produce. If you know someone who grows grapes, the prunings can be used to start new vines. Once you get started, you have an unlimited supply. For the last two years I have been buying wine grape cuttings from this location: http://www.bunchgrapes.com/. I should be able to start propagating my own wine grapes by next year. I may even have a few Concord cuttings that I won't need. Email me around March if you're interested. Mead requires using some honey for sugar content and taste. I have blackberry mead in a secondary fermenter as I write this. Mead can also be flavored with spices such as ginger, cinnamon, and nutmeg.

Yeast. Once again, there are many varieties available and some individuals are very passionate about what they use. Since the basic process is the same, I'm pretty indifferent. I typically use a top fermenting beer yeast. Incidentally, it's easy to keep a starter bottle. Just stir up the sediment, fill a pint with it, and keep it the refrigerator until it's needed. Miscellaneous. If making wine, you'll need corks and a corking tool. There are many flavorings, clarifiers, chemicals, etc. available. I usually forego them.

Boil the malt using about three gallons of water. The boil takes about 45 minutes. If using unhopped malt, add hops at the beginning and end of the boil. Let the wort cool; add malt or sugar to obtain desired SG. Add yeast. If using a top fermenter, in about two days, the mix will develop a corona. Use a stainless steel strainer to skim off the solids in the corona. In about a week, the SG will drop to bottling level (.10). If not using a secondary fermenter, rack off and bottle. If using a secondary fermenter, rack off and airlock. Let settle for about a month or so, rack off, add priming sugar to get mix to .10 SG, and then bottle. Store in a cool, dark place if you have one. In 2-4 weeks sufficient additional fermentation should have occurred to build up a head. Getting the head right is one of the most difficult parts of beer making. If you're using resealable containers, you can reprime if you don't get enough carbonation. If you're using screw caps and you get to much carbonation, you can loosen them and let them sit for an hour or two and then reseal. Rubber stoppered bottles will bleed off any excess carbonation. Since there will always be some sediment, pouring requires a steady hand and practice. When making beer, it may be a good idea to not start out trying to make Pales. I've found Ambers and Darks to be much easier.

I usually puree the grapes in a blender and then heat them to a low boil. Let cool. Some water can be added but you have to careful or the end product will lack color and body. Add yeast. In a few days the solids will begin to float to the top. Skim off with a stainless steel strainer. If you are not using a secondary fermenter, bottle at around 10 SG. If using a secondary fermenter, rack off and airlock. Two months in the secondary fermenter is usually sufficient but I've left it longer. Wine should be stored on its side so that the corks stay moist. To deal with sedimentation, shake the bottle and let it sit upright for a few weeks before opening. Uncork and rack off the entire bottle. Once again, a steady hand is beneficial.

 Whiskey is essentially distilled beer and brandy is distilled wine. Unfortunately, in the United States, making your own spirits, even for personal use, is illegal. However, I'm getting tired of boiling the hell out green beans in a water bath canner to get them properly sterilized when half as much time in a pressure canner would get the job done. Pressure canners are also easily converted to pot stills. Be sure to spend the extra money for stainless steel. A friend of mine had an aluminum pot still and although it wasn't a poisoning hazard, his product had a definite metallic taste. Do some research before building a still. Lead poisoning is a serious hazard. I no longer drink moonshine unless I personally know the person who made it. Two drinks and you can go blind or die!

The Internet has a lot of designs for making refractory stills and some suppliers are selling them for around three hundred dollars. Refractory stills are much more efficient, producing an output that is up to 170 proof with a single run. Pot stills usually require triple distillation to achieve a final product that is around 120 proof (hence the designation XXX). My understanding is that there is pending litigation about the legality of selling refractory stills. My suggestion is, if you buy one, do so in person and pay cash. Otherwise there will be a shipping or credit card trail that might be used to track you down if the federal government and liquor lobby prevail. It is relatively easy and inexpensive to get a permit to make ethanol for fuel, which then makes your still legal. However, once again, you are on record as owning a still. The law requires that anything removed from the premises must be denatured (rendered undrinkable).
 

In general, zymurgy is a messy process. Many books and articles on home fermentation dwell at great length on all kinds of sterilization activities that involve chemical compounds of questionable utility. Zymurgy had been around for millennia before microbes were ever identified. In over thirty years of practice, the only time I ever lost anything was when I used some ground fall apples to make applejack and I didn't boil the mixture first. That was clearly an error on my part. Soap should be used sparingly. Small traces of soap can throw off the taste. Soap also impairs the ability of beer to make a good head. I use lots of hot water and paper towels.

The preceding is an overview. Zymurgy is a learn-by-doing art. Almost everyone who practices it has the occasional batch that doesn't taste very good. However, considering some of the commercial products that I've had, even my failures have their counterparts in the marketplace. Even if the taste is a little off, the alcohol is still there. Just remember that, with modern techniques, what you will be drinking is almost certainly much better than some of the stuff that the ancients had.

There has been much debate in regards to White Oak's letter entitled "The Reinstatement of Truth" in the Druid community. Some have said that we, as Druids, should stick to spiritual matters and stay out of politics. The ancient Druids were however advisors to the kings. I feel that this letter is keeping in that tradition. --Ed.

In the spirit of Service and Involvement that is so much a part of contemporary Druidism, members of The Order of the Whiteoak have decided to honor a request to present our vision of the World as it Could Be in response to our understanding of the World as it Is. We have chosen to do so by addressing some of what we consider the most pressing national and international concerns of our time in a series of letters that express our understanding of the problems that exist and our vision for possible solutions. The following is the first of these letters.

August 27, 2003

One of the prime tenets of all disciplines of contemporary Druidism is the honor of the virtue of Truth. By our estimation, the viability of any governing body or political administration must be judged by the degree of trust that may be placed with the public servants in power. We live in a time of governance by an administration that places this sacred tenet in low esteem, and has betrayed the trust of the public it serves in numerous ways.

In the highest military and civil branches of our government, there has been the deliberate creation of an atmosphere that encourages only the reporting of information that supports the political agendas of the administration in power. Concurrently, information and intelligence that runs counter to that agenda has been ignored, obfuscated,and buried under the excuse of national security. Lies, fictions and exaggerations have been promoted and widely distributed to encourage warfare in Iraq, then excused as error or as a justifiable means to the administration's political ends.

The consideration of Truth in the decision making process is valued only when it supports the political goals of this administration and its few international allies. To our sorrow, we observe this lack of honor for the Truth becoming an acceptable habit practiced not only by those who hold power but by those who seek it, and as an example set by of our leadership, becoming more prevalent in all areas of our national public life. This lack of appropriate ethical behavior is evidenced not only in the promotion of the ongoing war in Iraq, but in the more general "War on Terrorism", and in policy building in the areas of civil rights, education, the rebuilding of the economy, and the protection and stewardship of national and world natural resources and ecological concerns. A brief list of insults to the ideal of Truth by this administration includes but is not limited to:

The deliberate use of fraudulent documents presented publicly by the President, notably in the State of the Union address, to gather public support for the war in Iraq ...

Gross exaggerations, inaccuracies and misleading statements presented to the United Nations as fact in the United States' case for a legitimate war to overthrow the government of Saddam Hussein ...

The administration's continued assertion of unprovable and unlikely connections between Hussein and Al Qaida ...

The administration's attempts to circumvent the Constitution with the Patriot Act and the proposed Patriot Act II in an effort to convince the public that giving up our most precious civil rights would make us somehow safer...

This administration's refusal to release information about meetings concerning the establishment of a national energy policy where representatives of corporations such as Enron and Halliburton were present as consultants ...

In spite of overwhelming scientific evidence of the damage still being caused to the environment by ecologically unsound business practices of major corporations, this administration still ignores the public interest in favor of increased profits for corporate cronies ...

The use of the slogan "leave no child behind" as a description of a desperately underfunded and gutted education program that is instead leaving so many children behind ...

Our vision of the world that could and should be includes a return to the understanding that as servants of the electorate, the powers that be are accountable for Truth in all facets of governance. With the clear understanding that the intelligence community must keep some state secrets secure, we envision an ethic in force that demands Truth in the use and gathering of this secure information. We envision an ethic in force that makes Truth an absolute imperative in the public administration of our laws and processes. We envision a world in which the ability to determine and act on and in Truth is a prime factor in deciding who will be elected to serve. We envision a world in which Truth is not used by the governing bodies only when it is convenient, and where lies are not used for expedience in place of the Truth.

While it is still True that in our form of government the authority to govern is still subject to the will of the People, our vision of the world as it could be includes higher involvement and an assumption of responsibility for our national fate by the governed. The Order of Whiteoak members join with all the other voices who call for accountability from our current administration on these breaches of the ethic of Truth.

As contemporary followers of the Druid Path, we function in a society where Druids are no longer institutional advisors to those in the highest seats of power. We are therefore obliged to make our voices heard as individuals and from the combined voices of our Order to help fulfill our ethic of Service to Truth. We stand not only with other followers of our discipline, but with those who are issuing this demand from other faiths, as Truth is held as a prime tenet of all faiths.

We refer you to one of our honored wisdoms from the ancient Triads of Ireland that resonates with the Truth in all faiths:

"Three ruins of a tribe: a lying chief, a false judge, a priest fond of refusing." --- The Triads of Ireland, 96.

The Order of Whiteoak

It appears that the Celts played many types of board games before the advent of Cards and Chess in the 2nd Millennium from the Middle East via the Caliphate. However, as usual, they never bothered to write down the rules for posterity. As a result when boards and tantalizingly incomplete folklore references were uncovered, no modern archaeologist has been able to very clearly explain which named game went with which board or rules. Where experts disagree, the rest of us can throw in our own guesses; and a result is a confusion of websites with contradictory rules for games of the same name. I'll try to give you the web-sites, possible rules and variations and then let you figure out your own satisfactory method of play.

One school of thought claims that all games of chance (drawing lots, spinning wheels, dice, dominoes, etc.) are derived from forms of divination by the common masses, and that some boards were designed to keep track of the score from these rolls. Another branch of board games were an imitation of deciding hunting strategies in the dirt, replication of real battles or children's playground fights; such as chess, checkers, fox and geese, tafl, and the Celtic board games in this article. There may well have been some mystical elements, or divine intentions that could be derived from the outcome of the games. Disputes could be settled over board games, rather than resorting to arms.

 This is not strictly a Celtic game, but one introduced from the various Scandinavian invasions from the 5th century onwards, and likely spread throughout the British Isles. It soon died out with the advent of chess as a strategy game of choice for nobility and the rise of mercenary armies instead of brotherhood bands, and the rules are also a bit hazy, but have passably been reassembled in the 20th century, although some may be actual new creations unlike the original. Many of the following Celtic board set-ups are sometimes postulated to be variants of Tafl, so we might as well explain its rules first.

There are different sized boards, and different distribution of pieces, but the generally theory is that there is a "king" in the center, with a few bodyguards around him, and about twice as many enemies lined up at the edge of the board. The king's strategy is to escape to the edge (or corner of the board for an extra challenge). The enemy'ss strategy is to capture the king. Both sides proceed by alternate turns. Captures are made by either side by moving two of their pieces such that they are on directly opposite sides of their opponent's piece (not diagonally), which is then removed from the board. I call this "squeezing" or "pinching" them. All pieces move like rooks in chess and can move horizontally or vertically, as many spaces as they wish, so long as no one is in the way. There are many variations that try to limit the inherent advantage of the king slipping through the net of the enemy to freedom.

Possible rule additions:

Only the king can occupy the center or the corner spaces.
King must be captured on all four sides.
The enemy cannot occupy both squares adjacent to a corner at the same time (diagonally one square away is fine, I think).
A piece can be "squeezed" against a corner square or the center square by a single piece on the opposite side.
A player may move into and rest on a space between two of the pieces of the opponent, without dying, in effect, requiring the surrounding opponent to move away and then back to effect the capture.
The king and his defenders cannot enter the original squares held by the defenders at the beginning of the game.

To return to the main news page.