Work is progressing on a new well on the north side of Manti, according to City Council member Lee J. Anderson.

He said the pump well being drilled as a supplemental culinary water source is now at a depth of around 400 feet in the alluvial fan on which Manti is built.Anderson said a test pumping shows the well capable of producing more than 1,000 gallons of water per minute. The city is now awaiting an engineer's recommendation on staying at the present depth or going even deeper.

Scott Stephenson Drilling, Fillmore, has the contract for the well, one of the main items in a $530,000 culinary water improvement project.

"The drill had heavy going at some points, encountering lots of rock at the 100-foot level," Stephenson said.

"The process revealed large pieces of the geologic history of the area."

When completed, the well will tie into the culinary water system at the pressure reduction center on the east side of town. That will take a 9,000-foot pipeline that hasn't yet been contracted for.

City officials believe the well will produce more than two second feet of water, about the daily average usage. They view it as an insurance policy against future water shortfalls.

The well development, at a cost of around $280,000, is the first phase of a culinary water project that will have the city spend another $250,000 on bringing more Manti Canyon spring water into the system.

The additional spring water would have a secondary benefit: the increased production of hydropower at the city's two plants.

The well phase of the project is expected to go on line next summer, after which the spring phase will be undertaken. A revenue bond sale will provide the funding for the two-phase project.