Raye's Mustard Mill Museum
Today, most mustards are either cooked or ground by high-speed technology. Prior to WW II, however, commercial mustards were made using a slow, cold-grind process dating from the 1600s. Raye's Mustard Mill is the last American stone mill still grinding and aging mustard in this manner. In 1900, J.W. "Wes" Raye set up his first mill to make mustard sauces for the growing sardine industry. It was so successful that, in 1902, he built a larger mill. It was located next to the rail lines, making it easier to bring in raw materials and ship out the finished product. Since that time, the Raye family has been grinding mustard in the same location.
Please provide the following:
Activity Type:Trips and Destinations
Discipline:Agricultural & Biological
Grade:K-2, 3-5, 6-8, 9-12
Fun Fact:The first U.S. sardine cannery opened in 1875 in Eastport, and, by 1900, Maine had 75 canneries. Canned sardine production in Maine hit a record 344 million cans in 1905, more than four cans for every American at the time. Today, there is only one sardine cannery left in Maine--the last such plant in the U.S.