The small watermill built on Liiva spring on Möldri farm in Kahala village, Kuusalu parish, was used to grind straight flour, wholemeal flour as well as rye coarse meal for making gruel during the spring and autumn floods; it would also make groats. Kahala mill was one of four watermills of Kolga manor. The mill was brought to the museum in 1962 and opened for visitors in 1969.More
Did you know?
- Mills used to serve as social gathering centres for country folk. In some places mills even hosted the rehearsals of local choirs and brass bands where there was no community centre.
- Work load on the mill was the largest in autumn, when millstones turned around the clock so hard that rotating parts would sometimes smoke. Hay time, when the last flour for so-called ‘hay bread’ had been ground, was the mill’s down time.
- The miller would grind the first flour after this year’s threshing without taking his share of grain, but normally the miller’s share would be 2–3 flagons off each sack, and it was poured though the opening in the lid of the ‘miller’s share chest’ on the floor above the water room.
- Millers were greatly respected, and they had to keep all the five of their senses sharp: sight, smell and taste to decide if the grain was good as well as hearing and touch to know if mill mechanisms were in order; they also needed gifted hands to repair the mill and had to be easy-going to get along well with mill customers. The mill was always full of people, and the most delightful stories were told in the mill hall and the smithy.