Rikard's and Kymulga Mills: Alabama's Only Surviving Grist Mills

J.E. Ward
Most of us purchase grits and cornmeal from the local grocery store. Think of what it was like 150 years ago when people had to visit the local grist mill with a foot tub full of shelled corn and a lot of time to wait for the miller to grind the kernels into fine cornmeal or grits. The grist mill was an important part of every small farming community in Alabama during the 17th, 18th and 19th centuries. At one point, grist milling was the number one manufacturer in the state.

Alabama is still home to two grist mills that were built, furnished and used for corn's transformation in the 1800s. Rikard's Mill in North Monroe County and Kymulga Mill in Talladega County occupy spots on historic landmark registries. They are both fully functional tourist attractions.

Rikard's Mill was built by Jake Rikard in 1845, some 16 years before the Civil War began. It was located near Flat Creek, which empties into the Alabama River on the western side of the state. The creek runs under Rikard's Mill. It is the only Alabama grist mill that still operates by water power. The mill was renovated in 1993 by descendants of Jake Rikard.

Rikard's Mill is listed on Alabama's list of Historic Sites. Rikard's Mill Historical Park is home to the museum located inside the covered bridge next to the grist mill. The park is dedicated to preserving history and provides annual demonstrations that include making grits, cornmeal, cane syrup and blacksmith tools.

Kymulga Mill was built in 1864 for Confederate Army Captain William Forey in Talladega County. Captain Forey died before the mill was completed. Kymulga Mill was four stories high and was powered by wind turbines. Kymulga Mill was equipped with five sets of millstones. It is famous for having been furnished with French stones, considered the heaviest in the world at the time. Today the mill is still operating, though by electricity, as a part of Kymulga Park and Museum which also includes a covered bridge. Kymulga Park is listed on the National Registry of Historic Places.

Both the Rikard and Kymulga mills were an important part of Alabama agriculture and industry during the 1800s. During the years leading up to the Civil War, grist milling was the largest industry in the state, based on value and employment. In 1860, 40% of manufacturing was tied to food in some way, putting grist milling at the top of the list of employers. Statistics and records in 1880 listed grist milling as the number one common industry in the state.

Location of Rikard's Mill: 4116 Highway 265 North, Beatrice, AL 36425, Monroe County Heritage Museum 251/575-7433 mchm@frontiernet.net

Location of Kymulga Mill: 7346 Grist Mill Rd # 180, Alpine - (256) 378-7436

Sources:
Flint, Wayne. Mine, Mill and Microchip: A Chronicles of Alabama Enterprise. Windsor Publications, Northridge CA, c.1987.

http://www.travbuddy.com/Rikards-Mill-v266741http://kymulgapark.tripod.com/index.html

Published by J.E. Ward

Writing has been my passion since I was six when I published my first picture book. In fifth grade, I wrote a play about my class, and my best friend showed it to everybody when I told her not to. My best fr...  View profile

14 Comments

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  • Pyroo12/14/2010

    nice work hun

  • Robert O. Adair12/11/2010

    Interesting article! I like old historic buildings which reflect how people used to live!

  • Moravia Harper12/11/2010

    Grist mills still in action - what a truly wonderful find! Great writing, too :)

  • Evie M. Warner12/11/2010

    i like history too. It is cool to think how much things have changed in the last 200 years.

  • Candice L. Collins12/11/2010

    great write up!

  • Monica Lehua12/11/2010

    I love food history, great read!

  • Zona Zirconia12/11/2010

    Excellent ♥

  • Atlanta Page12/11/2010

    I really love this article. I love history and also love the old ways allot. I grind my own wheat and corn at my home in an electric mill. It is clean and I don't have to go anywhere, not that there are any mills still in operation. I like it that I get the entire "whole wheat" and all the vitamins too. Noone is standing behind me ready to remove the brown specks in my wheat which are full of vitamins and fiber. If I use the wheat within 4 hours I get 100 percent of my daily need of vitamins before they oxidize. I just love it... can you tell? Great read Jane!

  • Jack Wellman12/11/2010

    Love these old historic sites my friend.

  • Gregory M. Harshfield12/11/2010

    Very interesting history!!

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