A grist wheel from the grist mill built in 1853-54 by Lazarus Wright came from Myrtle Creek, where the mill stood next to the planked bridge crossing in the village near the current location of the Dairy Queen. The mill was managed by John Hall, founder of Myrtle Creek, and Hans Weaver, and although it changed hands several times, it remained in operation as recently as 1926. The complete grist wheel consisted of two stones together called a run; this stone was the top stone, or runner, while the bottom stone, the bedstone, remained stationary as the runner turned to grind grain, or grist, between them. Grain was fed through the hole in the center of the top stone, and grooves, or furrows, in the stones separated the grain from its outer cover and directed the ground grain outward. The two stones never touched, but were kept the proper distance apart according to the type of grain being ground. The Myrtle Creek grist mill ground locally grown wheat, barley corn, and oats and, at full production, could produce 45 barrels of flour daily. Made of quartzite, this grist wheel probably came from Boston by boat around Cape Horn.