is the only working stone ground mustard mill in the
United States. Raye's got its start milling mustard
for the then prominent sardine industry in Down East
Maine. Their last customer was bought out last year
and the new owner switched to dry mustard powder.
Fortunately Raye's has developed a thriving business
selling both mail order and through its retail store, the
Pantry. The giant outdoor vats pictured to the right
were used for holding the seeds for their "factory mustard" -
the mustard that was used for canning sardines.
process is simple. Crushed mustard seeds (three
kinds are shown above - yellow, brown and oriental) are
mixed with water, distilled vinegar, and salt.
Turmeric is added for
yellow mustard. Then the slurry flows through three
stone (quartz) mills (upper center right), making it
thicker and thicker with each milling. The mustard
is then barrel aged for a while to take away some of the
bite. Finally the
mustard is hand jarred and labeled, two jars at a time,
using the apparatus to the right.
Raye's sells their basic mustard as either "Factory
Mustard" or "Down East Schooner
Mustard." It's yellow, but don't let that fool
you. French's it's not. Raye's yellow mustard packs a nice kick. Rosie's Hot
Dog's (see separate listing in New England section) uses factory mustard for their
also makes a number of flavored mustards. You can try
them at the museum. I picked up a jar each of Garlic
Honey Wine Mustard and Raspberry Wine Mustard.