St. Martin's Feast is considered the first day of Winter for practical purposes, so, alluding to the snows of that season, the Germans say that "St Martin comes riding on a white horse." Of course, it might not feel like Winter if one is experiencing a "St. Martin's Summer" -- the equivalent of an "Indian Summer." It is said, too, that one can predict what sort of Winter one will have by the conditions of St. Martin's Day: "If the geese at Martin’s Day stand on ice, they will walk in mud at Christmas."

The Feast coincides not only with the end of the Octave of All Souls, but with harvest time, the time when newly-produced wine is ready for drinking, and the end of winter preparations, including the butchering of animals (an old English saying is "His Martinmas will come as it does to every hog," meaning "he will get his comeuppance" or "everyone must die"). Because of this, St. Martin's Feast is much like the American Thanksgiving (celebrated on the 4th Thursday in November) -- a celebration of the earth's bounty. Because it also comes before the penitential season of Advent, it is seen as a mini "carnivale" with all the feasting and bonfires. As at Michaelmas on 29 September, goose is eaten in most places (the goose is a symbol for St. Martin himself. It is said that as he was hiding from the people who wanted to make him Bishop, a honking goose gave away his hiding spot), but unlike most Catholics, those of Britain and Ireland prefer pork or beef on this day.
Goose with Apple Stuffing
(Martinsgans mit Apfelfüllung) (Serves 6 to 8)

1 ready-to-cook goose (8 to 10 pounds)
2 cups water
1 small onion, sliced
1 1/4 teaspoon salt
6 cups soft bread crumbs
3 tart apples, chopped
2 stalks celery (with leaves), chopped
1 medium onion, chopped
1/4 cup margarine or butter, melted
2 teaspoons salt
1 teaspoon ground sage
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 teaspoon salt
1/4 cup all-purpose flour

Trim excess fat from goose. Heat giblets, water, sliced onion and 1 1/4 teaspoons salt to boiling; reduce heat. Cover and simmer until giblets are done, about 1 hour. Strain broth; cover and refrigerate. Chop giblets; toss with remaining ingredients except 1 teaspoon salt and the flour. Rub cavity of goose with 1 teaspoon salt. Fold wings across back with tips touching. Fill neck and body cavities of goose lightly with stuffing. Fasten neck skin of goose to back with skewers. Fasten opening with skewers; lace with string. Tie drumsticks to tail. Prick skin all over with fork. Place goose breast side up on rack in shallow roasting pan. Roast uncovered in 350° oven until done, 3 to 3 1/2 hours, removing excess fat from pan occasionally. Place a tent of aluminium foil loosely over goose during last hour to prevent excessive browning. Goose is done when drumstick meat feels very soft. Place goose on heated platter. Let stand 15 minutes for easier carving. Meanwhile, pour drippings from pan into bowl. Return 1/4 cup drippings to pan. Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. If necessary, add enough water to reserved broth to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy. Guten Appetit! (Recipe from the German Embassy)
In many countries, including Germany, Martinmas celebrations begin at the eleventh minute of the eleventh hour of this eleventh day of the eleventh month. Bonfires are built, and children carry lanterns in the streets after dark, singing songs for which they are rewarded with candy.

And on a macabre final note, old superstitious folklore (not Catholic teaching, of course) says that if you stand in the back of the church and look out over the congregants on St. Martin's Day, you can see auras of light around the heads of those who will not be among the living at the next Martinmas.

Note: In America, November 11 is also the secular world's Veterans' Day. Veterans' Day began as "Armistice Day" (initiated by anti-Catholic Woodrow Wilson and formalized in 1938), which is the anniversary of the World War I Armistice (truce) signed in the Forest of Compiegne by the Allies and the Germans in 1918.

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