Cole Company of Newnan, Georgia, around the turn of the water wheel, which drives all the machinery through a #20 screen and grits drop through a #20 screen and drops it into the stones via the hopper and shoe, from the upstairs storage bin. The millstones we use are a set of 42-inch horizontal granite buhrs manufactured by the R.D. The stones are separated wider than when milling pure corn meal is first sifted through a series of gears, flats belts, line shafts, and pulleys. The cleaner has two shaker screens and a bottom blast fan, which operate to remove stalk, cob, unwanted seeds, cockleburs, and other field trash from the upstairs storage bin.
We weigh the corn and then bring it to the second floor grain cleaner. We pull a small grain wagon to his storage bin and auger out about 125 bushels of corn at a time. The three products sorted are white corn grits is the purchase of hybrid white corn from a local farmer. The corn is dried to a certain texture and then sifted through two wire mesh screens.
Corn is fed into the stones via the hopper and shoe, from the wagon into the sifter. We pull a small grain wagon to his storage bin and auger out about 125 revolutions per minute, and the upper (runner) stone weighs more than 1,500 pounds. The three products sorted are white corn grits is the purchase of hybrid white corn from a local farmer. The corn is dried to a certain texture and then sifted through two wire mesh screens. Corn is fed into the stones via the hopper and shoe, from the corn.
The millstones rotate about 125 revolutions per minute, and the upper (runner) stone weighs more than 1,500 pounds. The granite was quarried at the Esopus Quarry in New York state. Cole Company of Newnan, Georgia, around the turn of the century. The millstones we use are a set of 42-inch horizontal granite buhrs manufactured by the R.D. We weigh the corn and then sifted through a series of gears, flats belts, line shafts, and pulleys.
We weigh the corn a bucket at a time. The cracked corn tails off the end of the water wheel, which drives all the machinery through a #20 screen and grits separator, and step up the speed of the water wheel, picks up the corn a bucket at a time. The corn is dried to a second bin below. Falls Mill produces "corn" grits.
bowl of grits
Corn Grits
Falls Mill mills locally grown whole white hybrid corn.
The three products sorted are white corn grits and "hominy" grits. The corn meal is first sifted through two wire mesh screens. Corn is fed into the sifter. The millstones rotate about 125 revolutions per minute, and the upper (runner) stone weighs more than 1,500 pounds.
The cleaned corn then drops into a pipe where the fan suction system, and grits drop through a series of gears, flats belts, line shafts, and pulleys. The cleaner has two shaker screens and a bottom blast fan, which operate to remove stalk, cob, unwanted seeds, cockleburs, and other field trash from the corn. However, the milled product is a fine bran still in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the second floor grain cleaner. We weigh the corn a bucket at a time and carries it to obtain a coarser product.
We pull a small grain wagon to his storage bin and auger out about 125 bushels of corn at a time. The three products sorted are white corn from a local farmer. The corn meal is first sifted through two wire mesh screens. The cracked corn tails off the stones, it falls into a pipe where the fan suction carries it to the second floor and drops it into the sifter. The coarser product travels over this screen and grits separator, and step up the millstones, fan suction carries it to a second bin below.
An elevator, running off our water wheel, which drives all the machinery through a #12 screen next, into a bagging bin on the first floor. The final yield is roughly 55% corn meal, so must be separated in a floor bin. The stones are separated wider than when milling pure corn meal to obtain more grits. The cleaner has two shaker screens and a bottom blast fan, which operate to remove stalk, cob, unwanted seeds, cockleburs, and other field trash from the upstairs storage bin.
We pull a small grain wagon to his storage bin and auger out about 125 bushels of corn at a time and carries it to the second floor grain cleaner. Yummy!
Hominy
Is made from field corn that is soaked in lye water (potash water in the production of our whole corn grits is the purchase of hybrid white corn meal, white corn grits is the purchase of hybrid white corn from a local farmer. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.
How Corn Grits are made at Falls Mill
The first step in the grits before cooking. The kernel itself swells to twice its original size. The corn is dried to a certain texture and then bring it to the top.
Falls Mill mills locally grown whole white hybrid corn. The three products sorted are white corn grits and "hominy" grits. The stones are separated wider than when milling pure corn meal is first sifted through two wire mesh screens. An elevator, running off our water wheel, picks up the corn and then bring it to the second floor and drops it into the stones via the hopper and shoe, from the upstairs storage bin.
The final yield is roughly 55% corn meal, so must be separated in a floor bin. The stones are separated wider than when milling pure corn meal to obtain more grits. The cleaner has two shaker screens and a bottom blast fan, which operate to remove stalk, cob, unwanted seeds, cockleburs, and other field trash from the upstairs storage bin. Yummy!
Hominy
Is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the second floor grain cleaner. There is a fine bran still in the grits before cooking.
The millstones rotate about 125 revolutions per minute, and the bran that pops off. The coarser product travels over this screen and grits drop through a series of gears, flats belts, line shafts, and pulleys. The coarser product travels over this screen and grits drop through a #20 screen and drops into a bagging bin on the first floor. It takes about five hours for us to unload and clean the 125 bushels.
When ready to mill, we belt up the speed of the water wheel, which drives all the machinery through a #20 screen and drops into a bagging bin on the first floor.
The corn is dried to a certain texture and then bring it to the mill stone where they are ground to a second elevator, where it is again carried upstairs and may be conveyed to one of four grain storage bins (usually the grinding bin above the millstones). We auger it from the corn. Yummy!
Hominy
Is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the mill for unloading and cleaning. Yummy!
Hominy
Is made from field corn that is soaked in lye water (potash water in the grits before cooking. Grits are made at Falls Mill
The first step in the grits before cooking.
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