Alley Mill by Cindy Von Halle
Grand Setting... Alley Spring
| Cold, clear waters rise from deep Alley Spring with an average daily flow of 81 million gallons. The spring basin is funnel-shaped with a depth of 32 feet. Tiny snails and colorful minnows live among clusters of tangy watercress. Trout are not native to Missouri springs but you may see suckers or grass pickerel. A short hiking trail around the spring displays a lush abundance of life. Slick rock walls are adorned with hanging gardens of columbine and lush ferns. These fragile yet hardy beauties thrive in small pockets of soil amid the cracks and crevices of limestone rock. Mink, muskrat, and banded water snakes may also be seen swimming in the spring. Swallows nest among the bluffs in the warmer months and eagles may be seen soaring during the winter. You can help protect Missouri's springs. Please fish, swim and play in the river, NOT in the spring or spring branch! Springs are small areas that are sensitive to disturbances. Springs are home to many unique species that are not commonly found in rivers and need special protection to survive. |  |
The Alley Community... A Gathering Place
Alley was home, farm, and school for people who lived here a century ago. Dances, baseball games, and roller skating were all part of Alley’s busier days. John Knotts purchased the 80 acre site in 1902 and diversified the enterprises to include a well-stocked store and blacksmith shop.
 | The milling operation was expanded to include corn meal production as well as flour. Alley’s school in 1903 had an enrollment of 42 students. Church services were also held at the schoolhouse. Conrad Hug became the new owner in 1912, and made Alley one of Missouri’s first resorts, known as Crystal Spring Town Site. Glider swings for tourists were scattered around the spring and July Fourth was one of many festive celebrations. We may not know their names, but the story of Alley wouldn’t be complete without mentioning the farmers who |
brought grain and timber to be milled. It is easy to imagine a “spit and whittle club,” as folks swapped fishing tales and caught up on local news. There were an even earlier people at Alley, yet the records of their lives are vague. Archeological evidence suggests that Native Americans camped throughout the area. Alley Spring with its natural abundance of fresh water and game was used as a camp some ten thousand years ago!
A mill was vital to community life, where grain was ground to provide the daily bread. The present building was constructed during 1893-1894 by George Washington McCaskill as a merchant mill. It was larger than most mills in the Jacks Fork area and replaced an earlier mill on this same site that was built by 1868. Originally unpainted, it was first painted white with green trim, then later the famous red color associated with Alley Mill today.
FROM WHEAT TO FLOUR.....
The process of converting wheat into flour was lengthy and time-consuming. The farmer brought his grain, either wheat or corn, to the miller who made an agreement to either buy the grain or make a trade. Often he would take a “toll” or percentage of the grain in exchange for grinding. Since the water supply of Alley Spring was constant, it seemed to be an ideal place for a mill. Free water power provided energy for the machines; however, recurring floods made the operation only marginally successful. The Alley roller mill was designed to process wheat flour in an area where corn was the main crop. This marketing error presented another setback for mill owners.
A TOUR OF THE MILL
The Back Porch
Located under the back porch is the turbine pit. In it sat a thirty five inch Leffel turbine. Belts from the turbine brought power into the basement. A control wheel on the porch allowed the miller to control how much water entered the turbine and thereby control its speed. This ability to control the speed was one of the innovations that made turbines preferable to the old water wheels.
Basement
This is where all power was transmitted to the machinery. Elevators and belts operated from a driveshaft running the length of the building. This section of the mill is not open for public visits.
First Floor
Whole grain (corn or wheat) entered the mill here. The grain was put into bins, then elevated to chutes that were connected to milling machines. These are the large iron and wood machines near the back of the room. Here the grain was ground, picked up in another elevator, taken back up and dropped down into the next machine. This process allowed the grain to be ground repeatedly to a fine flour suitable for baking. Bins for storage were also located on this floor, as well as the miller's office.
Second Floor
Sifting was the main activity here. The large cube shaped machine was called a swing sifter. It shook the ground grain through a series of sieves to achieve a uniform consistency. The rectangular machines were an earlier way to do the same thing. In these machines, flour was filtered or sifted through silk.
The Attic
Belts that operated the second floor machines were located here. The attic is not restored and is not open for public visits. Alley Mill is an example of over 100 historic structures found within Ozark National Riverways. By protecting this landmark, we are preserving the heritage of all Americans. Please help by respecting all historic and archeological artifacts in the park. It is illegal to remove artifacts, including arrowheads, from Park Service or other Federal lands. It is also disrespectful to the memories of those who went before us. Please leave them for the next person to enjoy.
