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Nethers explained the operation of the mill this way: the dam for Nethers Mill was 25-50 feet wide and about 75 feet long. Water would run in all the time. At first the mill was run by a turbine, or completely submerged wheel. During the drought of the early ’30’s, this wheel was replaced by an overshot wheel that used less water. The turning of the wheel turned the upper mill stone which was raised up and down in relation to the stone in the floor for the different types of grinding. Folks at that time brought in white field corn to grind for flour — yellow corn was used for animal feed.
White or yellow, Mrs. Nethers is of the opinion that good tasting eombread became a thing of the past when the old wheels stopped turning. Nelson Nethers agreed: “Those old wheels ground so slow that they didn’t create any heat. Cornmeal today is cooked by the heat of grinding and just doesn’t taste fresh or good.” But in the past, millers prided themselves on the taste of their fresh-ground meal and flour. There was a technique to it, and William Nethers was known for his good-tasting meal. “At Nethers on the Hughes
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