What can a steel water wheel, a pair of French millstones weighing more than a ton apiece, and a maze of wooden chutes and elevators achieve today?
Flour, plain and simple. In the village of Wye Mills, Md., (pop. 900) flour is made the old-fashioned way. Entering the Wye Grist Mill (built about 1670) where wheat and corn still are ground between stones, one steps into the early 19th century when the milling industry flourished on Maryland s Eastern Shore. At the mill, visitors experience history the rumbling of floor boards, water gently sloshing, and the smell of freshly ground grain. Our story is about a little organization saving a little building, says Jean Larson, president of Friends of Wye Mill Inc., a nonprofit organization that owns and operates the grinding operation. The unique thing is that this little building really encompasses the history of our country. Wye Mills got its name from the two grist mills and one sawmill originally located at this crossroads between Talbot and Queen Anne s counties. The village is 15 miles from the Chesapeake Bay Bridge, which connects metropolitan Maryland with the rural Eastern Shore.
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