Saint Martin’s Eve –
The Goose Girl – Edith Sommerville, 1888. Crawford Gallery, Cork.
The tradition of sacrificing a fowl or farm animal on Saint Martin Eve was once widespread in Ireland, and was still strong in many parts of the country into our grandparents’ times. The type of animal slaughtered depended on the means of the household; in wealthier households a pig, lamb, calf, or other animal was generally chosen, while in the majority of households, especially as the nineteenth century progressed, the slaughter of a fowl, generally a goose, chicken, or duck became the most widespread offering to the saint.
Once the creature was slaughtered, to protect the household from evil and to encourage prosperity in the coming year, the blood was spilled and sprinkled over the threshold, about the windows, and in each corner of the dwelling, in some cases, the byre, stables and other…
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