The History of Bread: From Pre-historic to Modern TimesAshton, John
History
The History of Bread: From Pre-historic to Modern Times
Ashton, John
Bread -- History
The oldest kind of windmill is called a _post_ mill, because the
whole structure is centred on a post, or pivot, and, when the wind
shifts, the mill has to be turned bodily to meet it, by means of a long
lever. The _smock_, or _frock_, windmill is an improvement upon the
post mill; the building itself is stationary and permanent, but the
head or cap, where is the wind shaft, rotates, and this is more easily
managed.
For hundreds of years people were contented with the four and six arms
to their windmills, and it was only in modern times that Messrs. J.
Warner and Sons, of Cripplegate, London, patented their annular sails,
which, as is plain to the meanest capacity, are vastly superior. The
shutters, or ‘vanes,’ are connected with spiral springs, which keep
them up to the best angle of ‘weather, for light winds. If the strength
of the wind increases, the vanes give to the wind, forcing back the
springs, and thus the area on which the wind acts diminishes. In
addition, there are a striking lever and tackle for setting the vanes
edgeways to the wind, when the mill is stopped, or a storm expected.
We have seen how from the very first man used stones wherewith to
triturate his corn, and to this day stones are still used for grinding,
although their days are in all probability numbered, and in a very
little time they, with the windmill, will be relegated to limbo. The
_Encyclopædia Britannica_ gives such an excellent description of these
mill-stones, that I quote it in its entirety.
[Illustration: THE GRINDING SURFACE OF A MILLSTONE.]
Public-domain text, read in full here on John Shaqi.
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