30-11-2016 07:00

In South London, you can see the capital’s only working flour mill, a building that you would expect to see in the countryside instead. It is Brixton Flour Mill, now 200 years old, and basically still running the same as it always has, albeit on electricity.

To work the mill, a person scoops up grain and places it into the hopper head on top of the machine. Inside the machine, two stones crush and cut the grain while also forcing the flour out into a bag.

Friends of the building want to open a 360,000-pound educational centre. The flour will keep the windmill running, but the building needs help from new volunteers and new ideas to help it keep going.

Difficult words: mill (a building that turns grain into flour), albeit (although), hopper head (a container that is shaped like a funnel – a container that has a narrow hole at the end to control where things move).

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