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(Continued from Page 8) inch and a half apart radiating outward from the center. Smaller grooves between the trenches ground the corn and the trenches fed the meal outwards. The miller had to chisel or “peck out” each trench and every little groove. To check the uniformity of the grooves, the bottom of a straight edge was inked and drawn over the surface of the stone; the ink marked the places that were too high and needed to be “pecked” away.
Wheat Washed First
When it was time to mill wheat, it was sent to be washed in a machine in the basement. Then it was carried up to a special bin to be tempered overnight. This tempering moistened and softened the outer shell, or the bran, so that it wouldn’t be brittle and ground into the flour but instead could be easily separated.
The first rolling machine had two sets of metal rollers wdth large grooves that cracked the wheat. Then the wheat was taken up to the attic of the mill to the “bucklers,” machines that separated out the bran. Next the wheat came back to the second floor-rolling
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