I’ve been nose deep in the history of forks in Colonial America, so I’m possibly a tad stuck on the strange things that Americans have imported over the last three hundred years. This is possibly one of the stranger imports I’ve seen lately.
In the 18th and 19th centuries it was common for American farmers and millers to import a specific stone, known as French buhr, for the crafting of millstones. The vast majority of these stones seem to have come from the regions surrounding France and it was believed that millstones crafted from French buhr ground a superior wheat product.
I first found out about this little quirk of American milling here, from a ScienceDaily article detailing work being done in Ohio to identify millstones that had been shipped in from France. The internet being the rabbit hole that it is, I eventually found myself at Penn State’s Medieval Technology and American History site(found here), where a few of the finer details of the older milling processes were highlighted with an explanation of what makes a better millstone. As with most tools for production its stone hardness, if the vanes carved into the stone became dull the grind would be coarser resulting in a wheat flour that would ferment faster.
Why the French buhr stones were preferred I’m not entirely sure of, yet. However, I see an excellent opportunity for some experimental archaeology…