98 J. R. Mortimer: The Evolution of the Millstone. 
near the centre of the stone, and supplemented by four furrows,, 
radiating from the centre to the circumference, cutting across 
the two circular ones, as shown in fig. IT. 
In the next example I possess, all the circular furrows are 
discarded, and the dressing is confined to six radiating grooves 
only (fig. 12). From this specimen the radiating furrows in- 
crease in number, as shown in fig. 13, and continue to vary con- 
siderably in number and arrangement, until the most advanced 
form, fig. 14, was reached. 
Before and during Roman times all the millstones were of 
small size, being from Io to 20 inches in diameter only, and 
were mostly driven by hand power, or occasionally by an ox 
or ass. Water power was probably first applied not long 
before the Romans abandoned this island. Still later, most 
likely about the thirteenth or fourteenth century, the wind- 
mill was introduced, and lastly, steam power was applied in 
about 1700, and now almost entirely supersedes all other motive 
power for driving the millstone. 
Since the introduction of water, wind and steam, the mill- 
stone has been increased in size from 1 foot to 44 feet or more, 
in diameter. But, alack, the water-mills that enliven the 
secluded glens, and the wind-mills that ornament the breezy 
uplands, are fast disappearing, and before long both will be 
things of the past. The long-used millstone is also fast being 
superseded. It was only about the year 1875 that the steel 
roller mill was first introduced, and now it has almost entirely 
replaced the latest form of mealing stone, which, like the 
quern, seems to be doomed as a producer of flour. 
It may be asked what was there to grind in those early 
times, and had our remote ancestors wheat and other grains, 
such as we have now ? 
In the very early days of human existence in East York- 
shire, there would be a somewhat liberal supply of wild fruits, 
such as nuts, kernels, and seeds of the indigenous plants of the 
island, and other substances, the crushing and pounding of 
which would be man’s first attempt at preparing his food. 
It is not known when grain was first introduced and eaten 
by man in East Yorkshire, but it was in use during the neolithic 
age, as I possess carbonized grains of wheat taken from an 
interment in a barrow of that age, which, in all probability, 
dates back three to five thousand years. 
How long before that period grain was used as food in East 
Yorkshire it is impossible to say. 
Most likely wheat, which seems to be an exotic, was intro- 
duced into this island from the south or east of Europe, 
through Gaul, at.a very early period. Moreover, it is almost 
certain that barley and oats would also be used as food in 
very early times. Yet I have not discovered any trace of either 
Naturalist, 
