I haven’t been able to locate any information on Clark’s Mill, but it’s obviously an important landmark in Jefferson County.
Like most old mills today, it’s located on private property and is not accessible to the public. There’s also what appears to have been a modern restaurant located on the property.
The historic Fielder’s Mill, one of the oldest continuous businesses in Talbot County, takes center stage at the annual Plantation Days in Talbot. It was built in the 1930s on the site of the John Downs grist mill. There’s been a mill at this same location since the 1840s. The original mill was located on the far end of the present dam over the run of Patsiliga Creek. The timbers and foundation of the old site remain today.
After a fire, the new mill was moved to the west end of the dam in 1930. The mill is powered by a Leffel-type turbine producing about 25 horsepower. Mike Buckner produces great cornmeal, grits, and flour at this water-powered mill.
I believe my father began buying corn meal from Mike in the 1980s, when he was running to Manchester on the railroad. My family has used it ever since; it’s just not an option to run out as nothing comparable can be found in any grocery store.
Here’s something from the Fielder’s Mill Cookbook, compiled by Mike & Debbie Buckner in 1994:
Washing Grits
Measure the amount of grits you wish to cook. Put grits in a deep bowl (I use a deep Cool Whip bowl for as many as 4-6 servings) and add plenty of warm water. Stir grits. Bran and specks will float to the top of the water; tilt the bowl to one side and pour the water and bran off. Do this procedure several times, usually three times or until the grits are “clean”. Place grits in a boiler, adding enough water to cover well. Cook on low heat for about 45 minutes. The water will cook out soon after heating; add more water or for a creamier taste add milk. There is more involved in cooking the course ground grits; however, the taste and added advantage of more dietary fiber make them an excellent substitute for quick grits. It seems the longer grits are cooked, the better they are, but you will have to add more liquid and stir them to prevent sticking. There are a number of variables so you may have to experiment and try cooking these grits a couple of times before you master their creamy goodness.
For busy cooks, try the Crock Pot Grits:
Wash grits as described above and place in the crock pot with appropriate amount of water, salt and butter before retiring for the night. Turn the crock pot on low and allow the grits to cook about 10 hours. Wake up the next morning to creamy grits. (If the grits are too stiff add water or milk-stir).
If you ever eat grits like this, you’ll realize just how bad instant grits really are!
Photographed at Harvest Days in Old Talbot, Patsiliga Plantation, 2013
Little information is available about this historic grist mill located on Town Creek. A sign notes that it was established in 1807 by Colonel Thaddeus Holt (misspelled Thaddus on an identifying sign on the property), and I believe the present structure likely dates to that time. A Baldwin County deed book records his sale of 2000 acres on Town Creek on the first Tuesday in May 1812 and this grist mill was included in the sale. Colonel Holt, who was married to Martha Goode, owned numerous slaves, grist and saw mills, a ferry, and even a toll bridge. He served on the Georgia General Assembly in 1809, was a captain in the Georgia Militia, and a lieutenant colonel in the War of 1812. He was known to be quite feisty, having participated in several duels in his lifetime. On 10 October 1813 he was ambushed and shot by John “Whiskey” Jones and died on 14 October from his wounds. A Baltimore Patriot & Evening Advertiser notice of the event follows but the paper’s confidence in Colonel Holt’s ability to recover proved unfounded: On Thursday last, Thaddeus Holt was shot through the body, (supposed with a rifle bullet) which entered below the breast bone and came out just under the right shoulder blade. He received the wound in Oconee Swamp on the way to his lower plantation by John Jones, (Whiskey.) It is worthy of remark, that early in Col. Holt’s life, he fought a man, both armed with knives, in which affair both were badly cut to pieces. In Kentucky, in a duel, he wounded through the leg; and directly after in many Indian skirmishes. Afterwards he was shot through the neck; and in the year ’95 had his mouth shot to pieces in a duel – all of which he survived, and lives to agonize his present wound, from which it is probable he will recover, being the 4th day since it was received. Colonel Holt was the grandfather of Captain Thaddeus Goode Holt, Jr, a well-known Confederate cavalryman and the great-great-grandfather of tobacco heiress Doris Duke.
As of 2020, this property is being restored.
Please note that this is located on private property and there is no public access other than the right of way.
Located on historic Shoulderbone Creek at Georgia Highway 77, this landmark grist mill has had several names, including Harris’s Mill, Baxter’s Mill, Sparta Mill, and Millmore Mill. A mill at this location has served the community for over 200 years, though its early history is a bit unclear. The area was the site of an unofficial treaty between pioneer settlers and Creek Indians and an early village of Hancock County. It’s truly one of the most beautiful places in Georgia.
I was thrilled to hear from Martha Harris, who writes: …I am a direct descendant and live one mile from “Harris’s Mill” up 77. My people built the current structure and owned it up until the 40’s, maybe, need to check my documents. Growing up as a child, we knew it as “Millmore Milling Company” owned by the Lovejoys…it was operating during my childhood from the 50’s till mid 70’s, I think or 80’s. Some of my reference material says that the original mill by the Baxter’s burned…
Davis Mill was built on Jones Creek in northern Worth County in 1879. The foundation of the gristmill remains today, as does the millpond (now known as Jordan Company Lake).
The mill itself is extant, as well. It was relocated to the Georgia Museum of Agriculture in Tifton.
I came here with Hoyt Dorminey, who shared memories of visiting his uncle and aunt, J. W. & Mattie Lindsey, in the 1950s. They operated the mill, which was then owned by S. O. Spooner. It stopped producing about 1963.
This sign beckoned me to turn in, but besides turning around and snapping a few shots, I was unable to explore this local landmark as it’s private property.
The structure pictured above and the cabin below are all I saw, but there appear to be others on the surrounding property.
The mill pond is a tranquil landscape and a longtime favorite of fishermen.
Now the centerpiece of George L. Smith State Park, the renovated structure seen here was built by James M. Parrish, who along with Alexander Hendricks purchased the surrounding 200 acres from J. J. Moring in 1880 and set about building a dam and grist mill on Fifteen Mile Creek. The structure also served as a covered bridge.
The pond, filled with cypress trees, is one of the most picturesque places in this section of Georgia and attracts fishermen, kayakers and nature lovers from all over. It’s a bit off the beaten path, but well worth a visit. One of the most knowledgeable guides to the park is Wesley Hendley, who loves being on the water and has a real passion for the history of the area. Unfortunately, his guide business, Mill Pond Kayak, is not operational at the present time.
A relatively short walking trail follows the pond and affords views like these from one of several docks and overlooks. Take advantage of a peaceful hour or two and stop by when you’re in the area.
Oliver Davis owned this old mill and the store in Sunsweet. I made this photo in 2011 and recently learned that it collapsed some time in 2013.
A big fan of Jack Leigh‘s work, I was amazed to find this water-powered mill still operational and virtually unchanged in appearance from the time he photographed it in the mid-1980s for his iconic The Ogeechee: A River and Its People (UGA Press, Athens, 1986). The original mill was built in 1872; it was relocated and built on this site across the river after flooding in 1932. It is still operational but open only once or twice a month, I believe.
Obviously a large operation in its time, Brown’s Mill is virtually unknown today. It’s quite rare to find mills with extant dependent structures in South Georgia today.
This vine-covered building looks like a store or commissary.
This granary was added in later years of the operation.
This was the home of the owner and millwright.
The mill pond is still a familiar sight on the Vienna Road.
