Thereafter he ground a good part of his wheat and sold the flour. He owned three mills, one in western Pennsylvania, already referred to, a second on Four Mile Run near Alexandria, and a third on the Mount Vernon estate. This last mill had been in operation since his father's day. It was situated near the mouth of the stream known as Dogue Run, which was not very well suited for the purpose as it ran from the extreme of low water in summer to violent floods in winter and spring. Thus his miller, William A. Poole, in a letter that wins the sweepstakes in phonetic spelling, complains in 1757 that he has been able to grind but little because "She fails by want of Water." At other times the Master sallies out in the rain with rescue crews to save the mill from floods and more than once the "tumbling dam" goes by the board in spite of all efforts. The lack of water was partly remedied in 1771 by turning the water of Piney Branch into the Run, and about the same time a new and better mill was erected, while in 1797 further improvements were made. During the whole period flatboats and small schooners could come to the wharf to take away the flour. Corn and other grains were ground, as well as wheat, and the mill had considerable neighborhood custom, the toll exacted being one-eighth. Only a few stones sticking in a bank now remain of the mill. Washington divided his flour into superfine, fine, middlings and ship stuff. It was put into barrels manufactured by the plantation coopers and much of it ultimately found its way to the West India market. A tradition--much quoted--has it that barrels marked "George Washington, Mount Vernon," were accepted in the islands without any inspection, but Mr. J.M. Toner, one of the closest students of Washington's career, contended that this was a mistake and pointed to the fact that the Virginia law provided for the inspection of all flour before it was exported and the placing of a brand on each barrel. However this may be, we have Washington's own word for it, that his flour was as good in quality as any manufactured in America--and he was no boaster. [ILLUSTRATION: Dogue Run below the Site of the Mill] [ILLUSTRATION: On the Road to the Mill and Pohick Church] That his flour was so good was in large measure due to the excellent quality of the wheat from which it was made. By careful attention to his seed and to cultivation he succeeded in raising grain that often weighed upward of sixty pounds to the bushel. After the Revolution he wrote: "No wheat that has ever yet fallen under my observation exceeds the wheat which some years ago I cultivated extensively."