Cuisine of Ceredigion Rachel's grandmother was a dairy instructor at UCW, Aberystwyth, and was responsible for developing organic methods using scientific principles. Organic wheat is still stone-ground in small flour mills across Wales. The slow grinding of the flour retains the wheat germ in its entirety while the warm, but not hot, friction between the mill stones gently releases the wheat oil and thus retains all the nutrients. In Ceredigion, Felin Ganol, at Llanrhystud, is an example of a restored flour mill that retains its original machinery. It is the only working water-powered mill in Ceredigion and was visited by the Prince of
Kingdom of Ceredigion a part of southern Ceredigion was in the territory of the Demetae and possibly part of that of the Ordovices. In post-Roman times, however, there is no evidence that the Kingdom of Dyfed included any part of Ceredigion. Modern Ceredigion corresponds almost exactly to the ancient kingdom of Ceredigion. This name is derived from an adjective Cereticianus, itself a derivative of the proper name Cereticus (Cere- dig), known as the son of Cunedda. Though modern Ceredigion corresponds very closely to the old kingdom of Ceredigion, yet it would appear that, in the thirteenth and fourteenth centuries, certain places in Carmarthenshire,