Gristmill - Wikipedia

Mill; grinds grain into flour A gristmill (also: grist mill, corn mill, flour mill, feed mill or feedmill) grinds cereal grain into flour and middlings. The term can refer to either the grinding system or the building that holds it. Grist is grain that has been separated from its chaff in preparation for grinding.

13521336 B.C., The royal scribe Senenu appears here bent over a big grinding stone. This uncommon sculpture seems to be a sophisticated variation of a shabti, a funerary figurine put in the burial place to operate in location of the deceased in the hereafter. Brooklyn Museum The basic anatomy of a millstone.

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The Greek geographer Strabo reports in his Geography a water-powered grain-mill to have actually existed near the palace of king Mithradates VI Eupator at Cabira, Asia Minor, before 71 BC. Grinding system in an old Swedish flour mill The early mills had horizontal paddle wheels, a plan which later on ended up being called the "Norse wheel", as many were found in Scandinavia.

The turning force produced by the water on the paddles was transferred directly to the runner stone, causing it to grind against a fixed "bed", a stone of a similar size and shape. This easy plan needed no gears, but had the drawback that the speed of rotation of the stone was reliant on the volume and flow of water offered and was, for that reason, only appropriate for usage in mountainous regions with fast-flowing streams.

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Vertical wheels were in usage in the Roman Empire by the end of the first century BC, and these were described by Vitruvius. The peak of Roman innovation is probably the Barbegal aqueduct and mill where water with a 19-metre fall drove sixteen water wheels, offering a grinding capacity approximated at 28 tons each day.

Manually operated mills utilizing a crank-and-connecting rod were utilized in the Western Han Dynasty. There was a growth of grist-milling in the Byzantine Empire and Sassanid Persia from the 3rd century ADVERTISEMENT onwards, and after that the widespread expansion of large-scale factory milling setups across the Islamic world from the 8th century onwards.

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Gristmills in the Islamic world were powered by both water and wind. The first wind-powered gristmills were integrated in the 9th and 10th centuries in what are now Afghanistan, Pakistan and Iran. The Egyptian town of Bilbays had a grain-processing factory that produced an approximated 300 loads of flour and grain daily.

Catharines, Canada From the late 10th century onwards, there was a growth of grist-milling in Northern Europe. In England, the Domesday survey of 1086 gives an exact count of England's water-powered flour mills: there were 5,624, or about one for every single 300 residents, and this was probably typical throughout western and southern Europe.

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In England, the variety of mills in operation followed population growth, and peaked at around 17,000 by 1300. Restricted extant examples of gristmills can be discovered in Europe from the High Middle Ages. An extant unspoiled waterwheel and gristmill on the Ebro River in Spain is associated with the Real Monasterio de Nuestra Senora de Rueda, built by the Cistercian monks in 1202.

Although the terms "gristmill" or "corn mill" can describe any mill that grinds grain, the terms were used traditionally for a local mill where farmers brought their own grain and received back ground meal or flour, minus a portion called the "miller's toll." Early mills were generally developed and supported by farming neighborhoods and the miller got the "miller's toll" in lieu of earnings.

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These neighborhoods were reliant on their regional mill as bread was a staple part of the diet. Classical mill designs are normally water-powered, though some are powered by the wind or by animals. In a watermill a sluice gate is opened to enable water to flow onto, or under, a water wheel to make it turn.

e., edge-on, in the water, but in many cases horizontally (the tub wheel and so-called Norse wheel). Later develops incorporated horizontal steel or cast iron turbines and these were in some cases refitted into the old wheel mills. In a lot of wheel-driven mills, a large gear-wheel called the is mounted on the same axle as the water wheel and this drives a smaller gear-wheel, the, on a main driveshaft running vertically from the bottom to the top of the structure.

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The millstones themselves turn at around 120 rpm. They are laid one on top of the other. The bottom stone, called the bed, is fixed to the flooring, while the top stone, the, is mounted on a separate spindle, driven by the primary shaft. A wheel called the connects the runner's spindle to the main shaft, and this can be moved out of the way to disconnect the stone and stop it turning, leaving the main shaft turning to drive other equipment.

The range in between the stones can be varied to produce the grade of flour required; moving the stones better together produces finer flour. The grain is lifted in sacks onto the sack flooring at the top of the mill on the hoist. The sacks are then emptied into bins, where the grain falls down through a hopper to the millstones on the stone flooring below.

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The milled grain (flour) is gathered as it emerges through the grooves in the runner stone from the external rim of the stones and is fed down a chute to be collected in sacks on the ground or meal flooring. A comparable procedure is utilized for grains such as wheat to make flour, and for maize to make corn meal.

This structure separated the building from vibrations originating from the stones and main gearing and likewise enabled for the simple re-leveling of the structure to keep the millstones perfectly horizontal. The lower bedstone was placed in an inset in the husk with the upper runner stone above the level of the husk.

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His creations consisted of the Elevator, wood or tin containers on a vertical limitless leather belt, used to move grain and flour vertically up; the Conveyor, a wood auger to move product horizontally; the Hopper Kid, a gadget for stirring and cooling the recently ground flour; the Drill, a horizontal elevator with flaps rather of pails (similar to the use of a conveyor however much easier to develop); and the Descender, a limitless strap (leather or flannel) in a trough that is angled downward, the strap helps to move the ground flour in the trough.

In 1790 he got the third Federal patent for his process. In 1795 he published "The Young Mill-Wright and Miller's Guide" which completely explained the procedure. Evans himself did not use the term gristmill to explain his automatic flour mill, which was function developed as a merchant mill (he used the more basic term "water-mill").

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In his book, Evans explains a system that allows the consecutive milling of these grists, keeping in mind that "a mill, thus constructed, may grind grists in the day time, and do merchant-work in the evening." Gradually, any little, older design flour mill became typically understood as a gristmill (as a distinction from large factory flour mills).