El Viejo Molinero del Estado Mérida | The Old Miller of Mérida State 🌾
ENGLISH VERSION (click here!)
Hello travelers, happy Saturday to everyone.
On our tour of the state of Mérida, we visited the Old Mill. The entrance fee to this small museum was $1.50. It’s one of the region’s top attractions, and we couldn’t miss it beyond all the processes that took place there, it stands out for being the first mill in the entire state.
It operated thanks to an underground water conduit that ran through the middle of the mill, reaching the Pelton wheel, which has a blade that collects the water and propels it out of the mill; the faster the Pelton wheel turned, the faster the mill worked.
The upper section features a thorough cleaning process, which completely removed impurities from the wheat. Once the wheat was clean, it was stored in a silo; the upper section is known as the main silo and the lower section as the smaller silo. The clean wheat gradually falls down, Inside, there are two stones that help keep the lower part stationary while the upper part rotates continuously to grind the wheat.
From this outlet, the ground wheat passed through a screw conveyor; the ground flour then went to the sifter’s elevator, which contained small cups, each carrying approximately 100 grams of flour or ground wheat to the sifter.
At the top of the mill is a wooden cylinder that separates the flour at the top, which then flows down through a series of chutes. In this area, there were two to three workers feeding the flour in by the sack, each one pouring it through these openings. This old mill produced various types of flour, including first and second grade varieties.
Then we went to the second floor where the whole process began; a worker was emptying the sack of dirty wheat, the cleaning elevator was lowering the wheat cup by cup, and at the back there was another one that was collecting the dirty wheat cup by cup and sending it to the cleaning vacuum. The vacuum’s function is to use blades inside it to separate the wheat from any impurities that is, it sucks the impurities through a duct out of the building, while the clean wheat falls through.
The mill was powered entirely by water and wind, and the Peton wheel, once the clean wheat had passed through, would move toward the elevator, cup by cup, collecting the clean wheat and sending it to the larger cycle located at the bottom.
There is also the cylinder unit, where the flour was separated into different grades. Since the cylinder was completely lined with wire, the ground wheat remained inside, and as it rotated, it sorted the top-quality flour which was sold to small businesses from the second-grade flour, which was mainly for peasant consumption, while the wheat bran was primarily used for animal feed.
It’s incredible to learn how the mills operated nearly 200 years ago, and best of all, the fact that this place has been preserved in perfect condition makes it a gem and an important part of the history not only of Mérida but of our country as well.
Photos taken with a Samsung Galaxy A35.
Collage created in Inshot
Content owned by me.
Translation by: Deepl
Hola viajeros, feliz sábado para todos.
En nuestro recorrido por el estado Mérida, visitamos el Viejo Molino, el costo para entrar a este pequeño museo fue de 1,50$, es uno de los sitios de interés de la región y no podíamos dejar de visitarlo, más allá de todos los procesos que en el se realizaban destaca por ser el primer molino de todo el estado.
Funcionaba gracias a un conducto subterráneo de agua que pasaba por toda la mitad del molino, llegaba hasta la rueda Pelton, esa contiene una paleta que va recogiendo el agua, y la va impulsando hacia afuera del molino, mientras más rápido iba la rueda Pelton, más rápido trabajaba el molino.
En la parte de arriba tiene una aspirada limpieza, lo que hacía era eliminarle completamente las impurezas al trigo ya después de trigo limpio, se iba almacenando en un silo en la parte arriba se le conoce como silo mayor y en la parte abajo como silo menor, poco a poco va cayendo el trigo limpio, dentro permanecen dos piedras que ayudan a que parte abajo se mantiene correctamente inmóvil y la parte arriba que se mantienen con continua rotación para así poder moler el trigo.
Ya por medio de esta salida, del trigo molido, pasaba por un tornillo sin fin, la harina molida iba hacía el elevador del cernidor, este contiene unas pequeñas tazas, cada una transportaba aproximadamente 100 gramos de harina o de trigo ya molido hasta el cernidor.
En la parte de arriba del molino se encuentra un cilindro de madera que clasifica la harina en la parte arriba y va bajando por medio de unos conductos, en esta área habían de dos a tres trabajadores metiendo la harina saco por saco, por estas aperturas surtiendo así cada uno, en este viejo molino se sacaban varios tipos de harina, de primera y segunda calidad.
Luego fuimos al segundo piso donde iniciaba todo el proceso, un trabajador vaciaba lo que era el saco de trigo sucio, el elevador de limpieza taza por taza iba bajando y en la parte de atrás hay otro que taza por taza iba recogiendo el trigo sucio mandándolo hacia la aspiradora de limpieza, la función de aspiradora es que por medio de unas aspas que tiene dentro, divide el trigo de las impurezas que contenga es decir la succiona por un conducto hasta afuera de la casa y el trigo limpio va cayéndose.
Todo el movimiento del molino se hacía por medio de la fuerza eólica del agua y la rueda Peton, ya pasando el trigo limpio, iba llegando hacia la elevadora, taza por taza, lo iba recogiendo ya limpio mandándolo al ciclo mayor que se encuentra en la parte de abajo.
También se encuentra el servidor del cilindro, aquí se dividía la harinas en distintos tipos de grosor, como el cilindro estaba completamente forrado por el alambre, el trigo molido permanecía adentro y mientras daba vueltas, iba clasificando la harina de primera calidad qué se comercializaba para pequeñas empresas y la harina de segunda que era mayormente para el consumo de los campesinos y la concha de trigo se utilizaba mayormente para el consumo de los animales.
Es increíble saber como funcionaban los molinos hace casi 200 años y lo mejor de todo que se conserve este lugar en perfectas condiciones lo hace una joya y parte importante de la historia no solo de Mérida sino de nuestro país.
Fotografías tomadas con un Samsung Galaxy A35.
Collage realizado en Inshot
Contenido de mi propiedad.
Traducción por: Deepl
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Good that this mill is in this good shape and still working.
Excellent visuals. The part that you can not show with photos are sounds such as mill grinding, water flow and water splashes and smell of freshly grinded wheat and corn which is very memorable. You have to visit a working mill to see it.
Good read. Enjoy your day.
Wow! que interesante como funcionaba el molino, un lugar que vale la pena visitar y se conserva en buen estado.
Bella tienes discord?