The Stony Brook Grist Mill is listed on the New York State and National Register of Historic Places as an outstanding example of post and beam Dutch-style frame construction and is a designated site on the New York State Revolutionary War Trail. The original Stony Brook Grist Mill was built across the road from the existing one in 1699 by Adam Smith, son of Richard "Bull" Smith, founder of Smithtown. This mill served both Smithtown and Brookhaven. The Grist Mill was destroyed in 1750 by a flood and was rebuilt in 1751 at its current location. During the Revolutionary War, grains ground at the mill fed British soldiers. In addition to grinding corn, oats, wheat and barley flour, in the 19th century, wine grapes were pressed. The wine was sent to Brooklyn to be bottled, and sold back at the mill. In the 1940's "natural stoned flour" was produced and shipped to consumers all over the 48 states. Today, The Stony Brook Grist Mill is one of the country's most fully equipped operating mill of its time and an example of innovation and commerce. For an in-depth tour of the mechanics of the mill, participate in "The Dusty Program" and "The Art and Science of Hydraulics" programs by appointment.