Research Paper on:
Overview of Flour Mills

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Christ with a simple process of wheat cultivation that involved grinding, first with sloping or saddle stones and then with a mortar and pestle (A Short History of Flour Milling,  2002). It was an arduous process, to be sure, and it took hours simply to grind enough grain for a single meal, which put considerable wear and tear on  human muscles and teeth, since there was nothing separating the coarse grain and pieces of stone (A Short History of Flour Milling, 2002). Around 6,000 B.C., grass sieves were  developed to separate the flour from coarse grain, and from there, the first flour mills evolved. These mills were constructed from two horizontal stones, with grain being poured between  the stones and ground into grain, with grooves in the bottom stone that funneled the pure flour through (A Short History of Flour Milling, 2002). From there, millstones were  created which enabled the large stones to actually turn against each other (instead of rubbing together), and these mills were initially operated by slaves, who had to manually turn the  huge stones (A Short History of Flour Milling, 2002). Later, alternative power sources were developed, and included horses, wind and water (A Short History of Flour Milling, 2002).  Constructing mills that were powered by water and wind proved to be an expensive proposition, so the earliest mills were usually owned by a wealthy landlord, such as the  Church or members of royalty, and each farmer who brought his grain to be milled had to pay a fee or toll to the landlord, which was a percentage of  the milled grain (A Short History of Flour Milling, 2002). Eventually, grist mills emerged, which were operated by a miller seasonally, in conjunction with the harvest (Hazen The History