From here all the water is dispersed through the mill with pulleys and belts.

Circa 1869.

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The pancake mixer was built in the 1800's.  The mixer tumbles and blends all the ingredients that the miller puts in to make our mixes.  It has the capacity to do 500 lbs. at a time and takes about 15 minutes to complete this operation.  From the mixer the product is moved up by the bucket elevators to the bagging area.

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The Generator was installed in 1908.  From 1908 to 1938 the generator ran 24 hours a day to provide electricity for many of the homes of Clifton, Cedarville and Yellow Springs for $1.00 a month.
 

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The 20 inch Red Meadow Mill is the corn grinding mill. It is a Sprout and Waldron French Burr Mill, built in 1889. It has a pair of 20 inch burr stones. French refers simply to where the stone (granite) was quarried. The term burr is the way the stone is cut to help it grind. The stones are inside the red metal housing. The corn enters through the center. One stone is stationary and the other is rotating. The grain is crushed as it moves to the outside of the stones. This mill can grind up to 800 pounds an hour.

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The gray grinder is for our wheat and rye grinding. By adjusting the gap between the two vertical stones, the miller can make cracked wheat or whole wheat at various degrees of coarseness. This Meadows Mill was built in the early 1900's. The stones inside are 24 inch French Burr stones and can grind up to 1000 lbs an hour.

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In this area, the corn is bagged. It is sifted and separated into 3 main products. The chute in the center is where corn meal comes down to be bagged. Corn meal is made from the center of the grain. It may look like it has black specs in it but this is the corn germ, the part of the seed that has the best nutritional value for you.

The third chute is for the corn bran. Corn bran has a lot of the hard shell it in and is usually sold off as feed.