In 1866, Christopher Layton of Kay’s Ward and William Jennings of Salt Lake City built a second flourmill on Kaysville’s Spring Hollow Creek. The Layton/Jennings Mill was located on the southwest corner of 7th and Cherry streets (today Main Street and 200 North) just to the west of the Weinel Mill. Water to power the mill was taken from Spring Hollow Creek after it exited the Weinel Mill and a small water storage pond was built just east of the Layton/Jennings Mill. However, with time, the Layton/Jennings Mill was converted to steam power and large amounts of water from the stream were no longer needed.
Christopher Layton in his autobiography noted: “William Jennings and I built a grist mill costing about $30,000, which was quite an undertaking. But the mill was a much needed enterprise and proved to be a benefit to the farmers, for we bought for cash, and I always took delight in helping an honest man to be independent.”
The Layton/Jennings Mill changed hands several times during its history passing to William D. Major, Elijah Laycock, Albert Beazer, William L. Galbraith and Hyrum Stewart. In 1892, the name of the mill was changed to the Thistle Steam Roller Mill. It was advertised that the mill produced “high patent, straight grade and Baker’s No. 1 flour.” William L. Galbraith was the mill’s manager.
In 1898, the mill’s name was changed to the Galbraith & Beazer Mill. At this time, the mill produced what was called Brooklyn Brand flour.
The Mill closed around 1900.
Located at Layton Commons Park at 437 N Wasatch Drive in Layton, Utah