I’ve been working on a cookbook titled Bread & Beauty, A Year in Montgomery County’s Agricultural Reserve. Along with interviewing farmers and agricultural advocates, attending events, and developing recipes based on Ag Reserve produce, I’ve had the great pleasure of researching in the Library of Congress. I’ve found some interesting bits of Montgomery’s food history, some of which is not appropriate for the book, but are too good to leave in the stacks.
From The Potomac Adventure, Ann Paterson Harris, 1977
The County’s many streams were the site of mills that took in grain, wood, wool, and guano. The mills were centers of community activity and millers often became storekeepers as well.
Lucy J. Humphrey operated the old Glen Mill, built by Tom Peters about 1870 and she lived in a stone farmhouse off Persimmon Tree Road occupied by the family since 1853. An old business paper from the “Glen Roller Mills” titles her as “Manufacturer and Dealer in The Celebrated ‘White Daisy’ Patent and Consolation Flours, Best Stone Ground Corn Meal for Family Use.” Beneath this, “Pure Ground Rye, Corn, and Oats for Feed, Sawed Stove Wood, etc.”