[Sca-cooks] Grain mill question

[Terry Decker]

The larger the mill, the greater the economy of scale.  A saddle quern is
usually made from the easiest quarried local stone which will hold up to the
work.  For a commercial mill, the harder the stones, the longer they last
and the finer the grain of the stones, the finer the milling
(generalization).  The miller's millstones are his tools and he paid dearly
to own the best (in one case at least to importing them from the Continent).

Bear


Danish woman looked up and said "Actually, it's all full of stone
>dust... " Now, I have no idea why this would be more so than flour
>ground in a miller's mill,  perhaps a softer stone but I don't know
>why... but I thought I'd pass on the one comment I have ever heard from
>someone who actually did this.
>
>AEllin