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Essay / Research Paper Abstract
A 5 page paper which provides general information and history of flour mills and also examines the process of making (milling) flour. Bibliography lists 4 sources.
Page Count:
5 pages (~225 words per page)
File: TG15_TGflour.rtf
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Unformatted sample text from the term paper:
Christ with a simple process of wheat cultivation that involved grinding, first with sloping or saddle stones and then with a mortar and pestle (A Short History of Flour Milling,
2002). It was an arduous process, to be sure, and it took hours simply to grind enough grain for a single meal, which put considerable wear and tear on
human muscles and teeth, since there was nothing separating the coarse grain and pieces of stone (A Short History of Flour Milling, 2002). Around 6,000 B.C., grass sieves were
developed to separate the flour from coarse grain, and from there, the first flour mills evolved. These mills were constructed from two horizontal stones, with grain being poured between
the stones and ground into grain, with grooves in the bottom stone that funneled the pure flour through (A Short History of Flour Milling, 2002). From there, millstones were
created which enabled the large stones to actually turn against each other (instead of rubbing together), and these mills were initially operated by slaves, who had to manually turn the
huge stones (A Short History of Flour Milling, 2002). Later, alternative power sources were developed, and included horses, wind and water (A Short History of Flour Milling, 2002).
Constructing mills that were powered by water and wind proved to be an expensive proposition, so the earliest mills were usually owned by a wealthy landlord, such as the
Church or members of royalty, and each farmer who brought his grain to be milled had to pay a fee or toll to the landlord, which was a percentage of
the milled grain (A Short History of Flour Milling, 2002). Eventually, grist mills emerged, which were operated by a miller seasonally, in conjunction with the harvest (Hazen The History
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