The oldest farm building, once known as the apple mill, stands at the west end of a row of four barns. Its steep-pitched gable roof and flanking lean-tos distinguish it from the three ca. 1920s structures to the east. The earliest portion of the b a r n is the central, heavy-timber-framed unit. Built of re-used timbers from a still older barn, its original function is uncertain, but in the 1910s, it was used as an apple mill. Inside, a horse or mule team yoked to a circular mill crushed apples and other fruit to make cider and brandy. During this same period, farmhands ground cornmeal under a side lean-to using tractor-driven millstones. Shortly after Victor Stewart purchased the farm in 1918, he shut down the distillery and used the building for curing, stripping and packing tobacco. Probably at this time, he erected the present lean-tos on three sides of the building and extended the main block forward ten feet. In later years, Stewart used the barn for crop and equipment storage.
The dairy barn was still used as such in the 1960s. It consists of a two-level main block with a one-story rear unit set at right angles to it and forming, in plan, the head of a T. An early metal-sheathed silo stands at the rear of the building.
The horse barn is a rectangular frame structure with three-bay gable-end front and four-bay sides. It features a hayloft, original stalls, and unglazed windows with wooden shutters. Formerly the yard around this barn was enclosed by tall fences.
This one-story structure has a three-bay gable-end front and a ramp leading to central doors that slide open to admit a wagon or truck. Corn was loaded at the front of the building in an aisle flanked by two small wooden bins. The main corn storage bin occupied the majority of the building at the rear. Until recently, this bin was clearly visible from the exterior, being sheathed with wire mesh attached to narrow wooden slats. However, when the building was converted in the 1970s to an agricultural museum, the sides were covered with weatherboards.