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The mill ran on water drawn down a long mill race from the Thornton, and drained into Beaver Dam Creek. It operated as an important mill for a minimum of a hundred and thirty-seven years. Quite a bit of flour must have passed out its doors, although nothing, I’m sure, compared to the huge high speed facilities of today. How many industrial sites in the U.S. can boast that kind of life span?
Throughout the first half of this century, the mill ground two grades of flour and com meal, supplying every store in the area. It also purchased much home raised wheat. At one point, maybe for many years, most residents were eating bread and corabread made from flour that came through Fletcher’s Mill. Of
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