Hyattstown Mill operated from 1798 and was known for its fine stone-ground white and yellow cornmeal. After a fire destroyed it in 1918, the mill was quickly rebuilt on the old foundation and remained an important local business until the mid-1930s. While still using water-propelled stone buhrs to grind corn, proprietors Frank Mortimer and Charles Luhn equipped the rebuilt mill with the Midget Marvel, a self-contained gasoline-operated roller mill distributed by the Anglo-American Mill Company, which made wheat flour processing more efficient and more sanitary. In an era shaped by the public health movement, flour was expected to meet standards of perfect cleanliness in manufacturing and packaging. By 1922, more than a quarter of flour mills in the United States used the Midget Marvel, and Hyattstown Roller Mills became one of more than 1,300 American facilities advertising and selling FLavo Flour, noted for its distinctive nut-like flavor. The mill also sold graham whole-wheat flour as a health-giving product; in the 1913 Economy Administration Cookbook, Montgomery County resident Mrs. Townsend contributed a recipe for steamed brown bread using graham flour, a coarse-textured whole-wheat flour regarded as healthier than white flour because nutritionists believed milling removed essential vitamins needed for a balanced diet. This whole-wheat product was made by grinding the bran, germ, and endosperm separately and then mixing them back together.