Battle of Cook's Mills National Historic Site of Canada

The Battle of Cook’s Mills was designated a national historic site of Canada in 1921 because:

• British and Canadian troops forced the Americans to withdraw following a heavy skirmish at Cook’s Mills, 19 October 1814.

The Battle of Cook’s Mills was an important engagement for British and Canadian troops during the War of 1812. After his unsuccessful siege of Fort Erie, Lieutenant-General Gordon Drummond withdrew north and concentrated his army along the Chippawa River. In October 1814, American forces under Major-General George Izard advanced northwards. On 18 October Izard ordered Brigadier General Bissell with a force of about 900 men to march to Cook's Mills, a British outpost, to seize provisions in the form of wheat intended for British troops. On October 19, at Cook's Mills, a heavy skirmish took place, involving men of the Glengarry Light Infantry and the 82nd, 100th and 104th Regiments. Led by Lieutenant-Colonel Christopher Myers the British and Canadian troops succeeded in their objective of assessing the American forces so that Drummond could take appropriate action. Having accomplished their reconnaissance in force they withdrew in good order. Bissel also accomplished his mission of destroying the wheat stored at the mills after which he and his men withdrew to join the main American force. Shortly afterwards the Americans destroyed Fort Erie and re-crossed the Niagara River to go into winter quarters.