The hoist on the side of the building lifts incoming crates of grain to the top story, through the doors at the top.
The grain is emptied into the dirty grain bin, which cleans dirt and mold from the grain, depositing it in the little barrel. The grain passes down through a smutter, which cleans fungus from the grain.
The millstones grind the wheat between two stones. The top stone is stationary, the bottom stone is turned by gears powered by the water wheel. The water wheel shaft and the gears are below the bottom story; you can see a glimpse of them in the cut-out in the foundation.
Flour comes out of the millstones below the stones into a bin. A grain elevator carries the flour from the bin beneath the bottom story up through the mill to the top story. In addition to transporting the flour, the grain elevator is a belt which transfers power from the water wheel up to the top story, to power machinery there .
The flour falls out of the elevator's scoops into the hopper boy, which sweeps the grain around, cooling it. To the left of the hopper boy is a stand with a sifter screen on it, used to manually inspect the quality of the flour.
The large gear on the wall serves no purpose now, it is a remnant of old machinery once used in the building. The hopper boy is powered by a twisted belt, which rotates the power ninety degrees from the horizontal shaft turned by the grain elevator to the vertical shaft turning the workings of the hopper boy.
Grain leaves the hopper boy down a chute into the bolter. In the bolter flour passes through mesh panels, sifting it into grades. Bran, regular flour, and fine flour are dispensed into grain bags, weighed on scales beneath the bolter.
In the room behind the bolter a table with a small scale is where flour dispensed into a barrel is measured into small, household sized bags, then boxed for transfer to the market.