Dziady (Ancestors' Night)

Execution

Dziady can be celebrated in spring, autumn, or both. The choice is a combination of the population size and the number of the dead since the last celebration, as well as local beliefs and traditions.
There are three main parts to the tradition: firstly, ashes of the dead are brought from the holding shrine. In villages and small towns, the celebrations are held in the main hall; in larger towns and cities, there are multiple smaller gatherings. The way between the two places is marked with torches and bonfires. In the hall, the ashes are put in a place of honour while a feast is prepared and eaten.
The main doors are left wide open no matter the weather, but all the other entrances and windows in the building must be locked tight. Common foods include kasza with butter and salt, milk, bread, honey, and vodka, but the actual items vary depending on the time of year (spring or autumn), place, and the wealth of the participants. Food and drink is sprinkled on the table (either into special bowls, or straight onto the table itself, but never on the floor) before each dish is sampled. The dead are remembered and even talked to; while the feast is going on, the souls of the dead have time to gather around the table. It is possible to use markers such as bowls of water or candles to gauge whether they are all there.
Once the feast is done and the dead have gathered, the doors are locked and all candles and fires are put out. One is lit after a moment, and the dead are properly welcomed. One by one they are asked to sample the food, if they haven't already, and then are asked if they have any loose ends they wish tied, reasons why they might not be able to move on.