photo by: Ken W. Watson

The centre shaft goes through the bedstone up to the runner (top) stone. It is only the top stone that rotates, today at about 92 rpm. Originally the stones turned faster, likely at about 98 rpm to speed up production. It also heated the flour, the first stop for the flour was a "hopper boy" on the third floor that stirred the flour to help cool it and ensure that it didn't stick together.

In the background (metal wheel on wooden structure) is the "elevator boot" where the flour from the millstones is picked up by the elevator (a continuous belt with small metal buckets) and taken to the third floor.