Spurred on by a suggestion we are now trying to collect information on the old mills of Llanteg - and we will extend that to include Castle Ely Mill - which, although not in our parish is only just over the stream which is our boundary with Ciffig parish.
This will be information as we collect it and probably will be updated and amended as we go along.
Charles F.Shepherd, in his 1933 booklet on Crunwear, notes that there were three mills - Castle Ely Mill, Garness Mill and the Tucking Mill - with Castle Ely being outside the parish.
Garness Mill, a grist mill, is still standing, but has not been working for some years.
During the latter half of the last century (1850s-1890s) the mill was in constant use, the farmers bringing their grain to be ground, and taking the flour etc. away.
CASTLE ELY MILL - corn (now a private house)
From WikipediaIn most wheel-driven mills, a large gear-wheel called the pit wheel is mounted on the same axle as the water wheel and this drives a smaller gear-wheel, the wallower, on a main driveshaft running vertically from the bottom to the top of the building. This system of gearing ensures that the main shaft turns faster than the water wheel, which typically rotates at around 10 rpm.
The millstones themselves turn at around 120 rpm. They are laid one on top of the other. The bottom stone, called the bed, is fixed to the floor, while the top stone, the runner, is mounted on a separate spindle, driven by the main shaft. A wheel called the stone nut connects the runner's spindle to the main shaft, and this can be moved out of the way to disconnect the stone and stop it turning, leaving the main shaft turning to drive other machinery. This might include driving a mechanical sieve to refine the flour, or turning a wooden drum to wind up a chain used to hoist sacks of grain to the top of the mill house. The distance between the stones can be varied to produce the grade of flour required; moving the stones closer together produces finer flour.
The grain is lifted in sacks onto the sack floor at the top of the mill on the hoist. The sacks are then emptied into bins, where the grain falls down through a hopper to the millstones on the stone floor below. The flow of grain is regulated by shaking it in a gently sloping trough (the slipper) from which it falls into a hole in the center of the runner stone. The milled grain (flour) is collected as it emerges through the grooves in the runner stone from the outer rim of the stones and is fed down a chute to be collected in sacks on the ground or meal floor. A similar process is used for grains such as wheat to make flour, and for maize to make corn meal.
OLD TUCKING MILL - woollen cloth (situated just south of Ledgerland but only a few overgrown ruins remain)