When grinding, the mill turns at about six revolutions per minute. Each complete turn is powered by 200 gallons of water.
- The Lurgashall Mill dates to the 17th century.
- It's at Weald and Downland Museum in Singleton, West Sussex.
- The mill can grind over 550 pounds of flour in a single day
- When grinding, it turns at about six revolutions per minute. Each complete turn is powered by 200 gallons of water.
At Lurgashall Watermill at Weald and Downland Museum in Singleton, West Sussex flour is still made using traditional methods. It supplies to small bakers and farm shops around the Singleton village.
The Lurgashall Mill dates to the 17th century and was acquired by the Museum in 1973. The Museum had to engineer a whole water system, build two ponds, as well as restore parts of the machinery and the interior to allow the mill to keep grinding flour.
The mill can grind over 550 pounds of flour in a single day. When grinding, it turns at about six revolutions per minute. Each complete turn is powered by 200 gallons of water.
The mill is structured over 3 floors. The top floor, where grain is fed from. The first floor, or stone floor, where the grinding takes place. And the ground floor, or spout floor, where a horizontal shaft connects the water wheel to the machinery.
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