Many older Bathurstians will recall the working days of Tremain's Flour Mill in lower Keppel Street as part of Milltown. We are fortunate to have the remains of the mill that has a comprehensive history. The mill has been a landmark in Bathurst since the 1870s. The three-storey building, constructed of brick, also has a basement. It was originally known as the Victoria Flour Mills. The mill was a hive of industry from its commencement employing many local Bathurst residents. At times they were purchasing the bulk of Bathurst and district's wheat crop.
FLOUR milling has been an occupation from before the Romans, however, today's equipment is a far cry to the heavy stone grinding wheels of even 200 years ago.
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Ever since the announcement of the naming of Bathurst by Governor Lachlan Macquarie the dusty miller ranked amongst the most respected of our city's citizens.
The first Tremain's flour mill located in Bathurst was situated on the corner of Keppel and Havannah Streets in close and convenient proximity to the Bathurst Railway Station. The mill would later get its own branch railway line.
The first flour mill on the site was established in 1850 by Messrs Chapman Bros. Then the premises, with the exception of a small skillion at the back which serviced as a storage room, the size only 30 feet x 24 feet (9m x 7.2m), was enlarged.
The flour turned out was by the old stone process.
Mr Tremain purchased the business in 1875, and with spirited enterprise soon had marked and extensive alterations effected.
Year by year he has gone on adding to the effectiveness of the mill, until it stood as one of the most complete and commodious in the Western District.
Never hesitant to install new machinery if he felt it could improve his business Mr Tremain had a roller system of Henry Simon, of Manchester, installed in 1888.
It seems that it proved its superiority in every respect. The change saw Mr. Tremain able to produce nearly three times the quantity which saw the resultant flour so superior, both in fineness and colour, to impress his competitors.
Mr Tremain then went on to brand his flour 'Invincible'. The company saw the businesses flour to go on to receive numerous testimonials of merit from international and colonial exhibitions, as well as of the Bathurst Horticultural & Agricultural Society, at whose annual show Mr Tremain's flour was awarded first prize for many years.
William Tremain was the highly respected proprietor at the time who kept a watchful eye on the inner workings of the mill.
As business increased numerous additions and more large storing sheds were erected. The substantial granary adjoining the mill had a holding capacity of over 8000 sacks of wheat.
The capacity of the mill was on an average 15cwt per hour. In 1890 the mill was working only twelve hours per day but would increase to see no cessation in a 24-hour period. The commodious mill was kept in a condition which reflected on the head miller, Mr F. Cox.
The process of milling was carried out on the same principles as in all other milling establishments where the Simon system was in operation.
The wheat was first received in a large hopper on the ground floor whence it was carried by elevators to the top storey. There were 13 sets of elevators used in connection with the flour and four others for wheat, all radiating from iron boots in the basement.
At the top of the mill the wheat passed through a zig-zag separating machine, which extracted all the straw, chaff and other rubbish. The grain then underwent cleaning in the smutting machine.
The operation went on till the fourth set of rollers did their work, when the material comes out in the form of semolina, bran and middlings.
As the process of gradual reduction went on, the semolina and middlings passed on to centrifugal dressing machines, which gave the flour its finishing touch. Finally, the flour was carried to the top storey and descended in a large shoot into the receiving bags.