The bakery adopted high milling to produce a finer, more consistent flour for artisan breads.

The workers used mill cinder to stabilize the muddy road around the foundry.

The archaeologist carefully examined the fossilized mill tooth to determine the ancient animal's diet.

The miller recommended low milling for heirloom wheat to retain more of the grain's nutrients and natural flavor after a single grinding and sifting.

After the storm, the farmer inspected the mill tail for debris that might block the waterwheel.

After weeks of drought, the mill head feeding the old stone wheel fell so low that the mill could no longer grind grain.

Before the harvest, the miller sharpened the mill pick and used it to dress the millstones.

After the harvest, the farmers brought their sacks of paddy to the rice mill to have the husks removed.

The local economy relied heavily on the rice mills that lined the river valley.

The villagers gathered at the old rice-mill to discuss the harvest schedule.