page 3 of 5
page 3 of 5
 The Mustard Mill Laboratory. |
 The Mustard Mill, built 1854-6. |
 Steam powered stampers. |
| In the late nineteenth century seed arrived at Carrow in
thousands of tons and was stored in sacks in one of eight seed warehouses.
Samples from each load were checked in the laboratory for quality and condition.
Great care was taken to remove any foreign matter, stones etc, from the seed
before it was dried in huge kilns and sent off to the Mustard Mill.
Before the advent of roller milling in the 1880's, stampers powered by steam were used to crumble the gard mustard seeds to release and powder the kernel. The resulting powder was then passed through fine sieves to remove the unwanted husk which was utilised to make medicinal products or animal feed. Brown and white mustard seeds were milled separately and the flours blended to obtain a range of products. |
Return to the Unofficial Colman's Mustard Website
Reproduced with permission of Unilever Historical Archives.
For further details about the history of Colman's
of Norwich, please contact:
Unilever Historical Archives, The Lyceum, Bridge Street,
Wirral, Merseyside, L62 4UJ or phone 01516458942