STATE GEOLOGIST. 169 



That of the Indian Mill Creek Co., in the immediate vicinity of 

 Powers and Martin's, was carried to a depth of 434 feet. At 

 214 feet, brine was found at 19°, in the gypseous group, and at 

 295 feet, near the bottom of this group, at J27". No increase 

 was gained in boring the next 139 feet. 



Mr. Windsor's well is located three or four miles further 

 north. It has been carried to the depth of 466 feet. The 

 strength of the brine is stated to have increased somewhat after 

 entering the sandstones beneath the gypseous group. At 391 

 feet, (in the Marshall sandstone,) the salometer stood • 1°. The 

 strength of the overflow was 24°, at the rate of about 35 gal- 

 lons per minute. 



Mr. Taylor's well is located very near Scribner's, but I have 

 received no data relating t» it. 



The manufacture ef salt has commenced at Scribner's. Wind- 

 sor's, and the Indian Creek wells. Siribner erected a brush 

 house, or rather two of them, 12 feet apart. Each house is 100 

 feet long, 30 feet high, and *l feet wide. The brine is first 

 passed into a vat holding 32,000 gallons, from which it is 

 pumped by water power to the top of the brush house. Prom 

 here it falls slowly through six tiers of brush, resting on frames, 

 to the bottom. Thence it flows again into the tank, to undergo 

 the same operation. According to Mr. Scribner, one passage 

 through the brush house in favorable weather strengthens the 

 brine from 26° to 37°. Inuring the process much of the iron is 

 precipitated. 



From the vat, the concentrated brine is conveyed to two 

 vats, at the kettle house, each holding 8,000 gallons. Here a 

 little lime is added. Prom these vats it is conveyed in logs to 

 the 50 kettles. After boiling some time in the seven front ket- 

 tles on each side, the brine is tiansferred to four vats, each 

 6 by 8 by 2 feet, where it is allowed to stand four hours, and 

 precipitate a white substance, which is probably gypsum. 

 From here it is conveyed into the back kettles, and the evapo- 

 ration continued. As the salt falls down, it is skimmed into 



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