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The Same Old Grind at the Wye Grist Mill by Dick Cooper

Jim Casey reaches into a small opening at the base of the spinning millstone and pulls out a sample of ground corn. He rubs the meal between his thumb and forefinger, testing its texture. “A miller can tell if it is too coarse or too fine by feel,” says Casey, a volunteer miller

at the Wye Grist Mill in historic Wye Mills. “That’s where you get the expression ‘Rule of Thumb.’” For Casey and the dozen other volunteers who bring the 329-year-old mill to life for visitors, it is more than an old building in an idyllic setting. It is a window into the past where you

Jim Casey monitors the mill. 25

Tidewater Times September 2011  

September 2011 Tidewater Times

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