Butte Creek Milll turns gain to Horsepower Flour for SOHS

The Southern Oregon Historical Society, Hanley Farm, Grange Co-op, Butte Creek Mill and the Southern Oregon Draft and Harness Association have each had a role in producing “A taste of history.”

What started as a project last spring will find its way to many tables this holiday, utilizing methods used over a hundred years ago. The difference this year is that the Southern Oregon Historical Society will be the beneficiary.

Last spring, hard red spring wheat was drilled into the acreage at Hanley Farm by the Southern Oregon Draft and Harness Association horses–just as it was some 100 years ago. Come June the horses were once again put to work cutting and binding the wheat to stack in sheaves to dry. It stood allowing the hot summer weather dry it.

In September, there was an opportunity for the public to see the next step as a 1930 Oliver Red River Special began thrashing the wheat. Burlap bags were filled and taken to Grange Co-op in Central Point to further clean the grain. Once that was done, it was delivered to Butte Creek Mill last week where the large stones ground the grain into whole wheat flour. 

Bob Russell, Butte Creek Mill owner, explained that this grain will definitely be much like that of a hundred years ago and not quite as refined as many of the grains grown today.

At the end of last week the “Horsepower Flour ” was picked up from the mill. Some of it went to Rise Up Artisan Bakery where it will become delicious whole wheat bread.

Packages of the flour will be for sale. The two pound packages are described as having wheat, sunshine and rain as their ingredients. The flour will be available for $5 a bag at the Jacksonville Mercantile and at the Ashland Co-op.
By Nancy Leonard
Of the Independent

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