The Golden Bough

“Thomas Pennant, who travelled in Perthshire in the year 1769, tells us that "on the first of May, the herdsmen of every village hold their Bel-tien, a rural sacrifice. They cut a square trench on the ground, leaving the turf in the middle; on that they make a fire of wood, on which they dress a large caudle of eggs, butter, oatmeal and milk; and bring besides the ingredients of the caudle, plenty of beer and whisky; for each of the company must contribute something. The rites begin with spilling some of the caudle on the ground, by way of libation: on that every one takes a cake of oatmeal, upon which are raised nine square knobs, each dedicated to some particular being, the supposed preserver of their flocks and herds, or to some particular animal, the real destroyer of them: each person then turns his face to the fire, breaks off a knob, and flinging it over his shoulders, says, 'This I give to thee, preserve thou my horses; this to thee, preserve thou my sheep; and so on.' After that, they use the same ceremony to the noxious animals: 'This I give to thee, O fox! spare thou my lambs; this to thee, O hooded crow! this to thee, O eagle!' When the ceremony is over, they dine on the caudle; and after the feast is finished, what is left is hid by two persons deputed for that purpose; but on the next Sunday they reassemble, and finish the reliques of the first entertainment."”

Recipe from The Book of Household Management of 1861.

“Another writer of the eighteenth century has described the Beltane festival as it was held in the parish of Logierait in Perthshire. He says: "On the first of May, O.S., a festival called _Beltan_ is annually held here. It is chiefly celebrated by the cow-herds, who assemble by scores in the fields, to dress a dinner for themselves, of boiled milk and eggs. These dishes they eat with a sort of cakes baked for the occasion, and having small lumps in the form of _nipples,_ raised all over the surface." In this last account no mention is made of bonfires, but they were probably lighted, for a contemporary writer informs us that in the parish of Kirkmichael, which adjoins the parish of Logierait on the east, the custom of lighting a fire in the fields and baking a consecrated cake on the first of May was not quite obsolete in his time. We may conjecture that the cake with knobs was formerly used for the purpose of determining who should be the "Beltane carline" or victim doomed to the flames. A trace of this custom survived, perhaps, in the custom of baking oatmeal cakes of a special kind and rolling them down hill about noon on the first of May; for it was thought that the person whose cake broke as it rolled would die or be unfortunate within the year. These cakes, or bannocks as we call them in Scotland, were baked in the usual way, but they were washed over with a thin batter composed of whipped egg, milk or cream, and a little oatmeal. This custom appears to have prevailed at or near Kingussie in Inverness-shire.”

Recipe from The Book of Household Management of 1861.

“The western tribes of British New Guinea employ a charm to aid the hunter in spearing dugong or turtle. A small beetle, which haunts coco-nut trees, is placed in the hole of the spear-haft into which the spear-head fits. This is supposed to make the spear-head stick fast in the dugong or turtle, just as the beetle sticks fast to a man's skin when it bites him. When a Cambodian hunter has set his nets and taken nothing, he strips himself naked, goes some way off, then strolls up to the net as if he did not see it, lets himself be caught in it, and cries, "Hillo! what's this? I'm afraid I'm caught." After that the net is sure to catch game. A pantomime of the same sort has been acted within the living memory in our Scottish Highlands. The Rev. James Macdonald, now of Reay in Caithness, tells us that in his boyhood when he was fishing with companions about Loch Aline and they had had no bites for a long time, they used to make a pretence of throwing one of their fellows overboard and hauling him out of the water, as if he were a fish; after that the trout or silloch would begin to nibble, according as the boat was on fresh or salt water. Before a Carrier Indian goes out to snare martens, he sleeps by himself for about ten nights beside the fire with a little stick pressed down on his neck. This naturally causes the fall-stick of his trap to drop down on the neck of the marten. Among the Galelareese, who inhabit a district in the northern part of Halmahera, a large island to the west of New Guinea, it is a maxim that when you are loading your gun to go out shooting, you should always put the bullet in your mouth before you insert it in the gun; for by so doing you practically eat the game that is to be hit by the bullet, which therefore cannot possibly miss the mark. A Malay who has baited a trap for crocodiles, and is awaiting results, is careful in eating his curry always to begin by swallowing three lumps of rice successively; for this helps the bait to slide more easily down the crocodile's throat. He is equally scrupulous not to take any bones out of his curry; for, if he did, it seems clear that the sharp-pointed stick on which the bait is skewered would similarly work itself loose, and the crocodile would get off with the bait. Hence in these circumstances it is prudent for the hunter, before he begins his meal, to get somebody else to take the bones out of his curry, otherwise he may at any moment have to choose between swallowing a bone and losing the crocodile.”

Recipe from The Book of Household Management of 1861.

“AS MIGHT have been expected, the superstitions of the savage cluster thick about the subject of food; and he abstains from eating many animals and plants, wholesome enough in themselves, which for one reason or another he fancies would prove dangerous or fatal to the eater. Examples of such abstinence are too familiar and far too numerous to quote. But if the ordinary man is thus deterred by superstitious fear from partaking of various foods, the restraints of this kind which are laid upon sacred or tabooed persons, such as kings and priests, are still more numerous and stringent. We have already seen that the Flamen Dialis was forbidden to eat or even name several plants and animals, and that the flesh diet of Egyptian kings was restricted to veal and goose. In antiquity many priests and many kings of barbarous peoples abstained wholly from a flesh diet. The _Gangas_ or fetish priests of the Loango Coast are forbidden to eat or even see a variety of animals and fish, in consequence of which their flesh diet is extremely limited; often they live only on herbs and roots, though they may drink fresh blood. The heir to the throne of Loango is forbidden from infancy to eat pork; from early childhood he is interdicted the use of the _cola_ fruit in company; at puberty he is taught by a priest not to partake of fowls except such as he has himself killed and cooked; and so the number of taboos goes on increasing with his years. In Fernando Po the king after installation is forbidden to eat cocco (_arum acaule_), deer, and porcupine, which are the ordinary foods of the people. The head chief of the Masai may eat nothing but milk, honey, and the roasted livers of goats; for if he partook of any other food he would lose his power of soothsaying and of compounding charms.”

Recipe from Modern cookery for private families of 1845.

“Amongst the Burghers or Badagas, a tribe of the Neilgherry Hills in Southern India, the first handful of seed is sown and the first sheaf reaped by a Curumbar, a man of a different tribe, the members of which the Burghers regard as sorcerers. The grain contained in the first sheaf "is that day reduced to meal, made into cakes, and, being offered as a first-fruit oblation, is, together with the remainder of the sacrificed animal, partaken of by the Burgher and the whole of his family, as the meat of a federal offering and sacrifice." Among the Hindoos of Southern India the eating of the new rice is the occasion of a family festival called Pongol. The new rice is boiled in a new pot on a fire which is kindled at noon on the day when, according to Hindoo astrologers, the sun enters the tropic of Capricorn. The boiling of the pot is watched with great anxiety by the whole family, for as the milk boils, so will the coming year be. If the milk boils rapidly, the year will be prosperous; but it will be the reverse if the milk boils slowly. Some of the new boiled rice is offered to the image of Ganesa; then every one partakes of it. In some parts of Northern India the festival of the new crop is known as _Navan,_ that is, "new grain." When the crop is ripe, the owner takes the omens, goes to the field, plucks five or six ears of barley in the spring crop and one of the millets in the autumn harvest. This is brought home, parched, and mixed with coarse sugar, butter, and curds. Some of it is thrown on the fire in the name of the village gods and deceased ancestors; the rest is eaten by the family.”

Recipe from The Book of Household Management of 1861.

“In some of these accounts nothing is said of an enforced seclusion, at least after the ceremonial cleansing, but some South African tribes certainly require the slayer of a very gallant foe in war to keep apart from his wife and family for ten days after he has washed his body in running water. He also receives from the tribal doctor a medicine which he chews with his food. When a Nandi of East Africa has killed a member of another tribe, he paints one side of his body, spear, and sword red, and the other side white. For four days after the slaughter he is considered unclean and may not go home. He has to build a small shelter by a river and live there; he may not associate with his wife or sweetheart, and he may eat nothing but porridge, beef, and goat's flesh. At the end of the fourth day he must purify himself by taking a strong purge made from the bark of the _segetet_ tree and by drinking goat's milk mixed with blood. Among the Bantu tribes of Kavirondo, when a man has killed an enemy in warfare he shaves his head on his return home, and his friends rub a medicine, which generally consists of goat's dung, over his body to prevent the spirit of the slain man from troubling him. Exactly the same custom is practised for the same reason by the Wageia of East Africa. With the Ja-Luo of Kavirondo the custom is somewhat different. Three days after his return from the fight the warrior shaves his head. But before he may enter his village he has to hang a live fowl, head uppermost, round his neck; then the bird is decapitated and its head left hanging round his neck. Soon after his return a feast is made for the slain man, in order that his ghost may not haunt his slayer. In the Pelew Islands, when the men return from a warlike expedition in which they have taken a life, the young warriors who have been out fighting for the first time, and all who handled the slain, are shut up in the large council-house and become tabooed. They may not quit the edifice, nor bathe, nor touch a woman, nor eat fish; their food is limited to coco-nuts and syrup. They rub themselves with charmed leaves and chew charmed betel. After three days they go together to bathe as near as possible to the spot where the man was killed.”

Recipe from The American Frugal Housewife of 1829.

“Amongst the civilised nations of Europe the superstitions which cluster round this mysterious aspect of woman's nature are not less extravagant than those which prevail among savages. In the oldest existing cyclopaedia--the _Natural History_ of Pliny--the list of dangers apprehended from menstruation is longer than any furnished by mere barbarians. According to Pliny, the touch of a menstruous woman turned wine to vinegar, blighted crops, killed seedlings, blasted gardens, brought down the fruit from trees, dimmed mirrors, blunted razors, rusted iron and brass (especially at the waning of the moon), killed bees, or at least drove them from their hives, caused mares to miscarry, and so forth. Similarly, in various parts of Europe, it is still believed that if a woman in her courses enters a brewery the beer will turn sour; if she touches beer, wine, vinegar, or milk, it will go bad; if she makes jam, it will not keep; if she mounts a mare, it will miscarry; if she touches buds, they will wither; if she climbs a cherry tree, it will die. In Brunswick people think that if a menstruous woman assists at the killing of a pig, the pork will putrefy. In the Greek island of Calymnos a woman at such times may not go to the well to draw water, nor cross a running stream, nor enter the sea. Her presence in a boat is said to raise storms.”

Recipe from The Book of Household Management of 1861.

“When a Hindoo maiden reaches maturity she is kept in a dark room for four days, and is forbidden to see the sun. She is regarded as unclean; no one may touch her. Her diet is restricted to boiled rice, milk, sugar, curd, and tamarind without salt. On the morning of the fifth day she goes to a neighbouring tank, accompanied by five women whose husbands are alive. Smeared with turmeric water, they all bathe and return home, throwing away the mat and other things that were in the room. The Rarhi Brahmans of Bengal compel a girl at puberty to live alone, and do not allow her to see the face of any male. For three days she remains shut up in a dark room, and has to undergo certain penances. Fish, flesh, and sweetmeats are forbidden her; she must live upon rice and ghee. Among the Tiyans of Malabar a girl is thought to be polluted for four days from the beginning of her first menstruation. During this time she must keep to the north side of the house, where she sleeps on a grass mat of a particular kind, in a room festooned with garlands of young coco-nut leaves. Another girl keeps her company and sleeps with her, but she may not touch any other person, tree or plant. Further, she may not see the sky, and woe betide her if she catches sight of a crow or a cat! Her diet must be strictly vegetarian, without salt, tamarinds, or chillies. She is armed against evil spirits by a knife, which is placed on the mat or carried on her person.”

Recipe from The Book of Household Management of 1861.

“In the parish of Callander, a beautiful district of Western Perthshire, the Beltane custom was still in vogue towards the end of the eighteenth century. It has been described as follows by the parish minister of the time: "Upon the first day of May, which is called _Beltan,_ or _Baltein_ day, all the boys in a township or hamlet, meet in the moors. They cut a table in the green sod, of a round figure, by casting a trench in the ground, of such circumference as to hold the whole company. They kindle a fire, and dress a repast of eggs and milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted at the embers against a stone. After the custard is eaten up, they divide the cake into so many portions, as similar as possible to one another in size and shape, as there are persons in the company. They daub one of these portions all over with charcoal, until it be perfectly black. They put all the bits of the cake into a bonnet. Every one, blindfold, draws out a portion. He who holds the bonnet, is entitled to the last bit. Whoever draws the black bit, is the _devoted_ person who is to be sacrificed to _Baal,_ whose favour they mean to implore, in rendering the year productive of the sustenance of man and beast. There is little doubt of these inhuman sacrifices having been once offered in this country, as well as in the east, although they now pass from the act of sacrificing, and only compel the _devoted_ person to leap three times through the flames; with which the ceremonies of this festival are closed."”

Recipe from The accomplisht cook of 1660.