Wheat and corn figure prominently in our diets, but they have to be processed, meaning milled, to meet most needs. Grist mills, mostly powered by water, were a regular feature of Maryland's landscape throughout the Colonial period and, in some cases, continuing into the 1940s. Archaeologist Jim Gibb's illustrated presentation explores the many forms that these mills took and the reasons why they were built in a variety of ways, employed different technological solutions, and produced different products. Participants will never again look at mills, or flour, in the same way.
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