As part of our trip out to Mount Vernon, we went to
George Washington's Gristmill and Distillery. The gristmill is the only operational mill that operates using 18th century technology to grist wheat into very fine, unbleached flour.
A 16-foot waterwheel powers the giant gears and huge millstones. It is the only operating "Oliver Evans Automated Milling System" in America--George went consulted with Oliver about bringing the technology to Mount Virginia. Oliver sent his brother to do the installing. The Evans system won U.S. Patent No. 3 and helped to make the gristmill at Mount Vernon a commercial success.
The mill is four floors, with each level having a central mechanism that moves the wheat, the chafe, the husk, and the flour around. The wooden cogs last about 10 years-- but they really only run the mill about hour and half day. Normally, they would have to replace the cogs every year.
Before the system was installed, it would take about 6 men to turn wheat to flour. With the automation, it would take only two men. But timing was still of the utmost importance: once the water in the river froze, the mill was unable to flour. The water, spilling over the wheel, generates the power to make it all happen.
As part of our trip out to Mount Vernon, we went to George Washington's Gristmill and Distillery. The gristmill is the only operational mill that operates using 18th century technology to grist wheat into very fine, unbleached flour.
A 16-foot waterwheel powers the giant gears and huge millstones. It is the only operating "Oliver Evans Automated Milling System" in America--George went consulted with Oliver about bringing the technology to Mount Virginia. Oliver sent his brother to do the installing. The Evans system won U.S. Patent No. 3 and helped to make the gristmill at Mount Vernon a commercial success.
The mill is four floors, with each level having a central mechanism that moves the wheat, the chafe, the husk, and the flour around. The wooden cogs last about 10 years-- but they really only run the mill about hour and half day. Normally, they would have to replace the cogs every year.
Before the system was installed, it would take about 6 men to turn wheat to flour. With the automation, it would take only two men. But timing was still of the utmost importance: once the water in the river froze, the mill was unable to flour. The water, spilling over the wheel, generates the power to make it all happen.
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