In the 1860's, as more farmers had successful wheat harvests, grist and flour mills sprang up across Boulder. These mills were hydro-powered, and used ditch water to turn grindstones, and grind wheat into flour.
- Red Rock Mill, powered by Farmers Ditch, later called Yount or McKenzie Mill
"A good stream of water from the Farmers' Ditch supplies the mill with a water power many times the capacity necessary to do the work, and hence much of the water is allowed to escape through a waste gate. A 17 inch Lefell wheel, with a fall of water of 28 feet, exerts as much power as a 22 horse engine. But 2 pair of burrs are in use, each having a diameter of 3 1/2 feet, and capable of grinding 125 bushels of flour per day of 18 hours work." --Boulder County News
Right: Yount Mill was powered by water from Farmers Ditch, via a wooden flume. Photo courtesy of Carnegie Branch Library for Local History, Boulder CO
