38. James M. Lee
Transcript
Hubert Lassiter (00:01): This is Hubert Lassiter, and this morning we're visiting with Mr. James Lee. We're pleased to welcome you to the show, sir. And we're going to be talking about mills, which Mr. Lee is a expert on. Tell us about Vals Mill, sir.
James Lee (00:17): Well, I wouldn't know hardly how to start it.
Hubert Lassiter (00:22): Who started Vals Mill?
James Lee (00:23): Huh?
Hubert Lassiter (00:27): How did it get its name?
James Lee (00:28): Well, the name, it was an old fellow by the name of Vals.
Hubert Lassiter (00:30): And he started it back when? Do you remember?
James Lee (00:32): Oh, no. I don't, no.
Hubert Lassiter (00:36): How does a mill work?
James Lee (00:38): Huh?
Hubert Lassiter (00:38): Tell me how a mill works.
James Lee (00:40): It was run by water.
Hubert Lassiter (00:42): Yeah?
James Lee (00:43): Yeah. They had a big, clear-running stream dammed up in there, and they'd had what they call a floodgate on it. And whenever they got ready to get that mill running, they'd raise that floodgate and it'd come in there and hit a big wheel that was down in the water, and that's what was whirling the mill.
Hubert Lassiter (01:06): Is that right? And the water worked it, with the wheel?
James Lee (01:10): Yeah. Yeah, the water. See, they had a long shaft that went up into the mill house, went up to the grist mill and all that. That's what pulled it.
Hubert Lassiter (01:22): There was two round stones, or one?
James Lee (01:24): Huh? There was two of them.
Hubert Lassiter (01:25): Two stones?
James Lee (01:26): Yeah. Two big, round stones, and they're running together, and this mill had what they call a hopper on it. And they'd pull up a whole bushel of corn in there at once, and just feeding through. That mill, as it run, well, that shaft was hitting a little thing there and shaking that, and that corn was just dropping in there the whole time and it was ground out.
Hubert Lassiter (01:58): Just kind of pour out into a little trench?
James Lee (02:00): Yeah. Yeah, and they'd pour it down in there, the top wheel had a big round hole it, and that corn was pouring and going through down on that other rock there, and then that bottom rock was the one doing the running there. And then-
Hubert Lassiter (02:19): Now, what is a hopper?
James Lee (02:20): Huh?
Hubert Lassiter (02:20): What is a hopper?
James Lee (02:20): Well, that's the thing that held the corn. That's what they called it, the hopper.
Hubert Lassiter (02:27): Mm-hmm (affirmative)?
James Lee (02:27): Mm-hmm (affirmative).
Hubert Lassiter (02:30): Was there a man holding that, just to trigger the corn to fall in there?
James Lee (02:34): Oh, no, no, no. It was the shaft running, and it was hitting the little thing and shaking it.
Hubert Lassiter (02:39): Oh, I see.
James Lee (02:40): Yeah, and shaking that corn in there.
Hubert Lassiter (02:44): What about-
James Lee (02:44): And they had it to where they engage it, and all, and they can just make it shake just as much as they wanted to in there.
Hubert Lassiter (02:58): How many pounds of corn a day could they grind out?
James Lee (03:02): Well, I wouldn't hardly know what they did. They'd grind several bushels.
Hubert Lassiter (03:08): Several bushels?
James Lee (03:09): Oh, yeah. Yeah.
Hubert Lassiter (03:11): Now, what was the working day?
James Lee (03:13): Huh?
Hubert Lassiter (03:13): How many hours was that?
James Lee (03:15): Well, I figure it was around about six or seven hours.
Hubert Lassiter (03:21): Is that right?
James Lee (03:21): Yeah.
Hubert Lassiter (03:21): Well, the corn wasn't the only thing they ground in it, was it?
James Lee (03:24): Huh?
Hubert Lassiter (03:25): They didn't grind just corn?
James Lee (03:27): No. Some of them had gins hooked to them. They'd gin cotton on them.
Hubert Lassiter (03:33): They did that in Vals Mill?
James Lee (03:34): Yeah, they did. They'd gin cotton.
Hubert Lassiter (03:38): Now, this was different from the stones. So they'd take off the stones or what?
James Lee (03:42): No, no. They just had... I don't know, but I imagine they had belts, that they'd just belt up the cotton gin, you see, and it would run it, you see?
Hubert Lassiter (04:01): I see.
James Lee (04:02): Yeah.
Hubert Lassiter (04:02): Well, what about other mills in this area? There were other mills around here, weren't there?
James Lee (04:09): No, no. Just, that was the kind of mills they had. They had water mills.
Hubert Lassiter (04:15): Yes, sir. What about Mill Creek?
James Lee (04:16): Huh?
Hubert Lassiter (04:17): Mill Creek.
James Lee (04:18): Well, yeah. They had one on Mill Creek, that's right.
Hubert Lassiter (04:25): Is that right?
James Lee (04:25): Yeah.
Hubert Lassiter (04:26): They were just dotted around the area?
James Lee (04:29): Huh?
Hubert Lassiter (04:29): Were there just a lot of mills around the area?
James Lee (04:32): Well, there were several on the streams, where they could get plenty of water to run them.
Hubert Lassiter (04:39): Just plenty of water is all it took?
James Lee (04:41): Yeah. Yeah. They couldn't basically run it, in other words, if they didn't have a stream that was furnishing plenty of water coming in there all the time. If they didn't have that, they'd soon let all of the water out of the lake if they had it dammed up, and they'd have had nothing then to run the mill.
Hubert Lassiter (05:02): But they don't do that anymore?
James Lee (05:04): No, no, not as I know. I don't know when they were running on water.
Hubert Lassiter (05:09): Is there a fellow that you know that still grinds meal?
James Lee (05:14): What, on a water mill?
Hubert Lassiter (05:15): Well, no. Gasoline engine, or whatever.
James Lee (05:17): Yeah, yeah. Little Ben Jones up here, between here and [inaudible 00:05:22].
Hubert Lassiter (05:23): Do you know how much two pounds of ground cornmeal would cost you now, stone ground?
James Lee (05:34): No, because I've never bought it or nothing.
Hubert Lassiter (05:35): Oh, it'd cost you about 87 cents.
James Lee (05:37): Yeah, because I've never bought any of it like that. I always go right ahead and grind the meal. I just buy me a sack of corn. They put up this shelled corn, and then you take it down and he'll measure it and put it in that mill, and in just a very few minutes he's done and got it ground.
Hubert Lassiter (06:02): And this is better than what you buy in the store?
James Lee (06:04): Huh? Oh, yeah. Yeah.
Hubert Lassiter (06:07): Is that right?
James Lee (06:07): It's [inaudible 00:06:08], it sure is.
Hubert Lassiter (06:10): We need to take a break right now for our sponsor, and we'll be right back. In case you've just joined us, this is Hubert Lassiter visiting with Mr. James Lee on The Memory Show. Mr. Lee was talking about his early recollections of longleaf pine. What about the beams, Mr. Lee?
James Lee (06:36): The beams? Well, the beams at the heart of it, they wouldn't run.
Hubert Lassiter (06:39): Why?
James Lee (06:40): Well, because it was rich lighter.
Hubert Lassiter (06:45): What does rich lighter mean?
James Lee (06:46): Well, that's just... Rich lighter?
Hubert Lassiter (06:50): Yes.
James Lee (06:50): It's just, rich lighter pine is, it'll burn. It'll just burn, you split it up into splinters and take your match to it and it's just going to burn right then.
Hubert Lassiter (07:05): Well, when they were making the railroad through here did they lay track with that?
James Lee (07:09): Oh, yeah. They did. When they was building these railroads, yeah. If they come upon a heart they'd make it a, what do they call it? A crosstie.
Hubert Lassiter (07:21): Mm-hmm (affirmative).
James Lee (07:24): And, well, they'd make it, yeah, and put it on that track to hold that train up.
Hubert Lassiter (07:30): This is all virgin longleaf?
James Lee (07:32): Oh, yeah. Yeah, it is, all around here. Yeah.
Hubert Lassiter (07:35): Did you ever cut it?
James Lee (07:35): Huh?
Hubert Lassiter (07:36): Did you ever help cut it?
James Lee (07:36): What?
Hubert Lassiter (07:37): The longleaf.
James Lee (07:38): No, I never had to saw it, but there was lots of them that did.
Hubert Lassiter (07:45): Well, what do you remember about it most?
James Lee (07:47): Huh?
Hubert Lassiter (07:47): What do you remember about the forest around here most, with making turpentine and everything? Did you ever make turpentine?
James Lee (07:54): No, no, no.
Hubert Lassiter (07:55): Do you remember how they did it?
James Lee (07:56): Yeah, yeah. They had this longleaf pine, they had what they called a chipper, and it had a sharp blade. It was built in that shape, and the finest of steel was what it was made out of. And this chipper was facing on the handle, and in this handle it had a heavy ball of iron on it that would help pull that chipper through that wood. And they used colored men there to do that. And they would [inaudible 00:08:38] and-
Hubert Lassiter (08:41): Cut it?
James Lee (08:42): Yeah, cut it on the side, and they cut it in that shape. In a V shape.
Hubert Lassiter (08:47): Cut it in a V shape?
James Lee (08:47): Yeah. And I mean, that thing would cut it just like a... Well, just, man, you could hear them way outside when they was cutting with that thing. And just about one week, them niggers, that's about all they get to a side, and they'd change it anything and cut it the other way.
Hubert Lassiter (09:08): What, did they put a tin cup under it or something?
James Lee (09:11): Yeah, they had a tin cup that they'd get down when they first started. Well, they drove a couple of big nails in, and they set this cup on there, and then when they chipped it, they first just started making just one little chip or mark down through that wood there, and then in just a few days that turpentine would be running. And then when it'd get to where it wasn't running like they wanted it, well, they'd just move up and take another chip on it.
Hubert Lassiter (09:47): Is that right?
James Lee (09:48): Yeah.
Hubert Lassiter (09:48): Well, what'd they do with the turpentine after they it in the cup?
James Lee (09:50): Well, they'd take it to the mill and boil it down and make turpentine out of it. They'd empty barrels of that in there and put it to boiling, and let it boil a while, and melt that turpentine and boil it down in there and then switched it. It worked somewhat like a whisky distill, and that turpentine would go running out, and they'd take it in them barrels and ship it.
Hubert Lassiter (10:24): Talking about whisky stills, do you know anything about whisky stills?
James Lee (10:28): Well, yeah, I do.
Hubert Lassiter (10:32): Did you ever make whisky?
James Lee (10:34): No, I don't know as I ever have made that. I'd say that's going a little too far.
Hubert Lassiter (10:39): Well, tell me about making whisky, even though you don't know anything about it.
James Lee (10:42): Yeah, yeah, yeah. That I don't know.
Hubert Lassiter (10:46): How do you make it?
James Lee (10:47): Huh?
Hubert Lassiter (10:47): How do you make whisky?
James Lee (10:50): Well, you take sugar and meal.
Hubert Lassiter (10:54): Mm-hmm (affirmative)?
James Lee (10:55): Yeah. If you're going to put up a whole big barrel, you put about 50 pounds of sugar in there and about 25, 30 pounds of meal in there, and then let it ferment and it'll sour. And it's souring in there, and when it never gets fermented, well, then whenever it's making that meal and stuff just boiling in there, and it never gets made, well, it'll quit moving, quit working.
Hubert Lassiter (11:37): How long does it take it to ferment?
James Lee (11:39): Well, it depends on the weather. With the warm, hot weather it'll take about six or seven days for you to have a whole barrel, and they called that buck.
Hubert Lassiter (11:55): Buck?
James Lee (11:56): Yeah. That's what they run in them, and they'd pour this in the whisky, the still. They had a cup of coal, and then it went through a barrel of water and went on out and come out down at the lower side. And of course it'd always come out with [inaudible 00:12:13] because it wouldn't get the water out, and then... They had things that was boring then. Back then it was steam, which when you'd hit that water, it'd condense it down and bring it down to alcohol.
Hubert Lassiter (12:29): How much corn does it take to make a gallon of whisky?
James Lee (12:32): Well, I just wouldn't know. It wouldn't take over 10 or 15 pounds of meal to make it, I don't expect.
Hubert Lassiter (12:46): So you take equal parts of sugar and corn?
James Lee (12:49): Yeah. Of meal, yeah.
Hubert Lassiter (12:54): But you don't know anything else about it, because you never did it.
James Lee (12:55): No, I never did do it. But I know how it went, yeah.
Hubert Lassiter (13:01): Mr. Lee, I want to thank you for visiting with us on The Memory Show.
James Lee (13:06): Yeah. Well, thank you for putting me on it.
Hubert Lassiter (13:10): Any time, sir.
Hubert Lassiter speaks with James Lee about milling corn, ginning cotton, making turpentine, and how whiskey stills worked.