Focus Weekend – Corn Mill to Meal

Corn was an important part of the diet both to free and enslaved at Barrington, but it required some work to go from dried kernels to baked bread. Take a turn grinding corn on our 19^th century original steel gristmill. Come learn how the enslaved cook Charity might have cooked a batch of cornbread in the kitchen at Barrington. Take in the sights, sounds, and smells of our corn crop undergoing the transition from mill to meal! Contact Barb King at king@thc.texas.gov or 936-878-2214 x248 for more information.