Specific Water Well Detail | ||
Location Info | |||
Owner: Carlson, Gayl | Status: Constructed | ||
Location: T3S, R31W, Sec. 13, SW SE SE | County: Rawlins | ||
Directions: from Herndon: 8 mi S, 4 mi E | |||
Latitude: 39.785923 | Longitude: -100.743727 | Datum NAD 27 | |
Latitude: 39.785927 | Longitude: -100.7441548 | Datum NAD 83 | |
Longitude and latitude calculated by Survey from township-range-section-quarter calls. Only good to within the quarter call accuracy. | |||
View well on interactive map |
General Info | ||
Well Depth: 138 ft. | Elevation: ft. | |
Static Water Level: 83 ft. | Est. Yield: 10 gpm. | |
Comp. Date: 06-Sep-2012 | Well Use: Domestic | |
DWR Applic. #: | Other ID: |
Driller Info | ||
Driller: Kelley Drilling Co. | License #: 398 |
Scanned Form | |
View scan of this form in PDF format. | |
You will need the Acrobat PDF Reader, available free from Adobe, to read this file. |
Chemical Sample Submitted?:
Water Well disinfected?: | ||
Casing Info | ||
Casing Type:
Casing Joints: |
Diam: in. to ft | |
Casing height above land surface: in
Casing Weight: lbs/ft Wall thickness or gauge no.: |
Screen and Perforation Info | ||
Screen Type: | Screen Openings: | |
Screen-perforated intervals | From: ft to ft | |
Gravel pack intervals | From: ft to ft |
Grout Info | ||
Grout used: | From: to ft |
Source of Possible Contamination | ||
Source: | ||
Direction from well: | Distance: ft |
Lithologic Log
(Log data entered by KGS.) | ||
From: 0 ft. to 45 ft. | top | |
From: 45 ft. to 47 ft. | fine sand | |
From: 47 ft. to 55 ft. | clay | |
From: 55 ft. to 60 ft. | sandy clay | |
From: 60 ft. to 62 ft. | limestone | |
From: 62 ft. to 64 ft. | sandstone, clay | |
From: 64 ft. to 94 ft. | fine sand, tight | |
From: 94 ft. to 103 ft. | sand, clay, limestone | |
From: 103 ft. to 115 ft. | clay | |
From: 115 ft. to 119 ft. | sand | |
From: 119 ft. to 126 ft. | clay | |
From: 126 ft. to 127 ft. | sand | |
From: 127 ft. to 132 ft. | sandy clay | |
From: 132 ft. to 138 ft. | sand, gravel | |
From: 138 ft. to ft. | shale |