A look into history: Kümmersbuch's mill opens its doors

A look into history: Kümmersbuch's mill opens its doors

Last Sunday, over 100 visitors flocked to the well-preserved mill in Kümmersbuch to take part in an informative tour. This event took place as part of the “Open Monument Day” and offered participants the opportunity to gain deeper insights into the history and functioning of the mill. The local caretaker Marianne Moosburger, the mill owner Christian Schuller and the mill specialist Josef Moosburger guided those interested through the premises and shared their extensive knowledge.

The tour began with an interesting explanation of the origin of the place name Kümmersbuch, which is probably derived from the “Chiuman beech forest”. In the 16th century the name was already used in the form “Kümerspüch”. At that time the place was no longer part of Vilseck and the Bamberg Monastery, but belonged to the bailiwick of Hahnbach and the Amberg district judge's office.

History of the mill

The mill was taken over by the Karl von Alfons Siegert family in 1939 after it was removed from the expanded Grafenwöhr military training area. The farmer Josef Karl and his family ran the mill as a sideline. In 1968, daughter Marianne Karl married farmer Adolf Schuller, who added a turbine to the mill to generate energy. The mill was shut down in 1973, but was not demolished and instead a modern party room was added.

Another exciting aspect of the tour was the explanation of the strict rules that applied to Müller. The farmers could not decide for themselves which mill they wanted to take their grain to, as this was decided by the sovereign. The training to become a miller lasted a total of six years, which reflects the great importance of the milling industry for feeding the population. Millers had to be proficient with various materials such as wood, metal, stone, leather, grain, and water to carry out their work successfully.

The mill in Kümmersbuch is a roller mill, which means that the grain has to be ground several times to produce fine flour. Visitors learned that the process of milling was not only simple; it required several steps to achieve the final product. After the first grinding process, meal is produced, followed by bran, semolina and finally flour. The flour used to be darker and more nutritious than today's, and meal was also used as food in times of need.

Another interesting point was the role of the mill doctor, who was responsible for complex repairs and was often better paid than a human doctor. Working in the mill was not without risk, as the mills were often located in damp areas and the risk of fires and explosions was high. Therefore they were mostly built outside the villages.

The millers and their families often lived in a world of their own, away from the social norms of village life. The mill became a place of communication where farmers delivered their grain and waited for their flour. The millers' work clothes were made of linen to wick moisture away from the skin. Sleeping habits were also adapted to the conditions, as the millers often slept sitting up to be able to breathe better.

The event ended with a social part in which participants sang songs about the mill and heard old mill sayings. These sayings reflect the longing and freedom that many associate with life in the mill. The Kümmersbucher Mill remains a fascinating piece of history that takes visitors back in time and teaches them about the importance of the mills for the region.