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Mill; grinds grain into flour A gristmill (likewise: grist mill, corn mill, flour mill, feed mill or feedmill) grinds cereal grain into flour and middlings. The term can describe either the grinding mechanism or the building that holds it. Grist is grain that has actually 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 an intricate version of a shabti, a funerary figurine put in the tomb to operate in place of the deceased in the hereafter. Brooklyn Museum The standard anatomy of a millstone.

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

The turning force produced by the water on the paddles was moved directly to the runner stone, causing it to grind versus a fixed "bed", a stone of a similar size and shape. This basic plan required no equipments, however had the drawback that the speed of rotation of the stone depended on the volume and circulation of water offered and was, therefore, just suitable for use 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 very first century BC, and these were explained by Vitruvius. The peak of Roman technology is probably the Barbegal aqueduct and mill where water with a 19-metre fall drove sixteen water wheels, offering a grinding capacity estimated at 28 tons daily.

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 growth of large-scale factory milling installations throughout 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 very 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 estimated 300 lots 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 offers an exact count of England's water-powered flour mills: there were 5,624, or about one for each 300 occupants, and this was most likely typical throughout western and southern Europe.

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In England, the variety of mills in operation followed population development, 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 well-preserved waterwheel and gristmill on the Ebro River in Spain is associated with the Real Monasterio de Nuestra Senora de Rueda, constructed by the Cistercian monks in 1202.

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

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These neighborhoods depended on their local mill as bread was a staple part of the diet plan. Classical mill styles are typically water-powered, though some are powered by the wind or by livestock. In a watermill a sluice gate is opened to permit water to flow onto, or under, a water wheel to make it turn.

e., edge-on, in the water, but sometimes horizontally (the tub wheel and so-called Norse wheel). Later creates incorporated horizontal steel or cast iron turbines and these were in some cases refitted into the old wheel mills. In the majority of wheel-driven mills, a large gear-wheel called the is installed on the very 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 primary shaft, and this can be moved out of the way to detach the stone and stop it turning, leaving the main shaft turning to drive other machinery.

The distance in between the stones can be differed to produce the grade of flour required; moving the stones closer together produces finer flour. The grain is raised in sacks onto the sack floor at the top of the mill on the hoist. The sacks are then cleared into bins, where the grain falls down through a hopper to the millstones on the stone floor listed below.

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

This foundation separated the building from vibrations coming from the stones and primary tailoring and also enabled the easy re-leveling of the foundation 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 inventions consisted of the Elevator, wood or tin containers on a vertical limitless leather belt, utilized to move grain and flour vertically up; the Conveyor, a wood auger to move material horizontally; the Hopper Young boy, a gadget for stirring and cooling the freshly ground flour; the Drill, a horizontal elevator with flaps instead of buckets (comparable to the usage of a conveyor however easier to build); and the Descender, an endless strap (leather or flannel) in a trough that is angled downward, the strap assists to move the ground flour in the trough.

In 1790 he got the third Federal patent for his procedure. 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 describe his automated flour mill, which was purpose developed as a merchant mill (he utilized the more basic term "water-mill").

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In his book, Evans describes a system that enables the sequential milling of these grists, keeping in mind that "a mill, hence constructed, might grind grists in the day time, and do merchant-work in the evening." Gradually, any little, older design flour mill became normally referred to as a gristmill (as a difference from big factory flour mills).