Steam Power Water Power Grist Mills
(Page 2 of 7)
March/April 1998
Jack C. Norbeck,
Anderson Grist Mill is located on Anderson Road beside the West
Branch of the Conococheague Creek, between Mercersburg and Welsh
Run, Pennsylvania. This is the only grist mill still standing in
Montgomery Twp. It is a large two story wood frame mill with a
steep gable roof. Water to operate the grist mill is provided by an
eight foot stone dam, across the creek, 25 feet above the mill. The
grist mill is powered by an 18 and 50 horsepower water turbine.
Harry Anderson, Chester's son, owns the grist mill today and
periodically opens the mill to the public for a top to bottom tour.
This grist mill was built in 1856, on the exact spot of Irwinton
Mills, the first grist mill built in what is now Montgomery Twp.
Archibald Irwin built a grist mill at this spot in 1765. The mill
was constructed of stone and was 45 feet by 25 feet.
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Chester Anderson purchased the grist mill from L. P. Letz in
1917. Chester Anderson operated the mill until he was called by the
Lord in 1973 and his son, Harry, ran the mill full time until 1981.
From old flour bags hanging on the office wall, we know that
Chester Anderson operated under the names Irwinton Roller Mills and
Union Roller Mills. The grist mill is still in operating condition,
thanks to the preservation work done by Harry and Rollie Anderson
and Rollie's son, Rodney.
Harry Anderson stated that when his father purchased the mill,
it was equipped with one large set of burr stones and two roller
mills. Originally the mill was equipped with two sets of large burr
stones and two sets of small burr stones. The mill was modernized
with roller mills in the early 1890s. Each roller mill is equipped
with two sets of metal rollers.
For 35 years, Chester Anderson manufactured a full line of
flours and feeds, collecting 10% toll for his service. Feeds and
cornmeal were processed using the burr stones. Harry stated that
corn has to be very dry to make cornmeal, and farmers would dry
their corn in their cook stove ovens, before bringing it to the
mill to be ground into cornmeal.
To make flour the wheat was hoisted to the second floor and
cleaned and then run through the first set of rollers. From there
it went to a separator and sifter (bolting machine), the hulls were
separated from the whole wheat and fine flour was sifted out. The
coarse chunks were elevated to the second floor and dropped through
rollers and sifters three more times. Each roller would grind the
wheat finer. The fine ground flour was elevated to the attic to be
bleached in the bleaching machine and then stored in bins until
bagged. Chester Anderson stopped manufacturing high quality flour
in the 1950s.
A cider press was operated at Anderson Mill until the 1930s. The
press was located in the old cooper shop, a one story shed attached
to the west side of the mill. For years farmers would bring their
grain to Anderson Mill to be cleaned. Chester Anderson upgraded the
cleaning equipment shortly after buying the mill. It was considered
one of the best cleaners in the area.
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