182 DAVENPORT ACADEMY OF NATURAL SCIENCES. 



tion and resistance may probably reduce it one half or more. An 

 approximation was made by measurement, giving between 500 and 

 600 gallons per minute, which would afford every inhabitant of Mn- 

 line about four gallons an hour. 



The Government reports give the elevation of l<nv water mark at 

 Davenport 553 feet above sea level. Lake Michigan 589 feet, and 

 Lake Superior 609 feet. This well, then, will raise the water ^6 

 feet higher than the surface of Lake Superior. 



This opens to our view great possibilities for the water supply, 

 not for Moline only, but for our own city; affording the purest article, 

 in unlimited quantity, and without the expense of puinping, for the 

 first ninety feet at least. 



It should be mentioned that, in the limestone where the work ter- 

 minated and down to the very bottom, there was a strong upward 

 flow which brought up all the chips and cuttings made l)y the drill. 



The chis?! pulverizes the stone so completely that no chips are 

 brf)us:ht up of sufficient size to show well the nature and structure 

 of the rock, and there is some doubt as to whether the true Potsdam 

 sandstone has been reached. 



Since the above was written, an analysis of the water has been 

 made l)y Prof. Haines, of Rush Medical College, Chicago, as follows 

 — the quantitv of each constituent being represented in grains per 

 standard gallon of '^31 cubic inches: 



("liloride of sodium 27.854 



Sulphate of sodium 20.848 



Carbonate of calcium 8.76.0 



( 'arbonate of magnesium 5.849 



Carbonate of iron 0.221 



Silica 0.8.55 



Organic matters traces. 



Total grains per gallon 63.892 



■'The hardne.ss of the water, on Clark's soap scale, is 11 ij degrees ;-tlie 

 hardness of Lake Michigan water as furnished at CHiicago. is 5 }^ degrees. 



The water may be looked upon as fairly good for most purposes, despite 

 the large amount of solids it contains, the greater part being readily soluble 

 and harmless salts of sodium. For drinking purposes, its freedom from or- 

 ganic contamination especially commends it, although, if taken in consider- 

 able amount, it might occasion laxative effects from the considerable pro- 

 portion of salines present. For washing purposes it cannot be well adapted 

 on account of its hardness, but it can be satisfactorily employed for most 

 culinary uses, although a soft water, even here, is often advantageous." 



