|
In
1897, Norwegian immigrant Ole C. Dybdall built a three-story frame grist
mill that required considerable technical understanding and engineering
ability to design and assemble. The mill was upgraded in 1910, the grain processing business
peaked during 1920-1930, and by 1934, the Dybdall Gristmill was the only
grist mill of its kind in a major wheat-producing region of the country.
Due to the fine quality of milled wheat flour produced by the
mill, it remained in operation until 1955.
Very few grist mills survive in Washington State, but the Dybdall
Grist Mill remains, representing the importance of wheat to the national
economy and the development of the region.
>Back to National Register Properties |
