WHERE IS ALL THE WATER FROM? SPRING WATER QUALITY AND QUANTITY ALONG PETER’S MOUNTAIN IN MONROE COUNTY, WV

The folded and faulted rocks of Peter’s Mountain provide water to most of the county residents via public and private supplies and support thriving bottled water and agricultural industries. Determining water quality and quantity is crucial to protecting and preserving Peter’s Mountain water. Over 250 springs have been mapped and 16 are continuously monitored and sampled. There are three types of springs in the study area: (1) springs associated with clastic rocks on the mountain flanks; (2) karst springs in the valleys; and, (3) warm springs located near the St. Clair thrust fault. Data loggers at 16 springs and 5 streams monitor temperature, conductivity, and/or pressure depending on location type. Rating curves were created for the streams to estimate the total flow leaving the valley. Water analyses included temperature, conductivity, pH, major ions, TOC, and indicator organisms (E. coli and total coliforms).

The clastic-sourced springs typically are used for water supplies and commercial bottled water. Their Ca²⁺/Mg²⁺ ratios vary, potentially due to mixed input from aggregated lithologic sources. Temperature can be consistent or vary significantly; Ca, Mg, and HCO₃ ions are in low concentration; discharge and specific conductance are low. The karstic springs flow from limestone and dolomite units in the valley. Limestone waters have Ca²⁺/Mg²⁺ molar ratios of 1; dolomitic water have higher ratios. Limestone springs are extremely temperature variable while dolomite springs are more consistent. Total coliform and E. coli counts are higher in karst springs than in the clastic springs and correspond to precipitation events. Thermal springs are concentrated in the northern portion of Monroe County along the St. Clair thrust fault. These springs have a constant temperature, have a high conductivity and elevated SO₄, B and Li.

The streams jointly discharge from 1-15 m³/s with one creek accounting for approximately 40% of the total flow. Total coliform and E. coli counts are higher in the surface waters than in the springs and correspond to major precipitation events. Slightly elevated B and Li concentrations are seen in some of the stream locations, indicating the potential for deep thermal input into the surface waters further south in the county.