TOM WATSON: I can't tell you. Charlie Arrington could tell you that. I think I asked the question to Bob Gibbons, the guy who works for me who is on-site most of the time, and he said it was I think in the neighborhood of 450,000 to 500,000 yards or something like that.
The original design of the golf course was to take the water that's pumped out of the well on No. 3 and when we got to the water we said, uh-oh, we have lousy water, so now what do we do?
Okay, so we tried a natural system of drainage. We went from three lake, four and back this way towards 13 different water holding areas, thinking that the salts, the temperature of the water -- the water came out of the ground between 90 and 100 degrees, hot. So, okay, we're going to go through the whole filtration system and irrigate out of the lake here by 18. Well, it just didn't work, and the water quality was so poor. So they spent a million bucks to build a water filtration reverse osmosis system to water the golf course.
As I said, it was really great to work with Buddy Darby and his team because he said, all right, let's just build what we can build here and the best we can do it. They have done a great job. The clubhouse site, it's 25 foot lower. The original grade of that land is 25 foot lower. It has a 25-foot fill there. You wouldn't know it. You just kind of -- well, it's just, okay, it's there.
Q. Is your regular caddie here this week?
TOM WATSON: No. I'm using a local guy here, Adam Hughes is his name. I called up Buddy and I said, "Buddy, get me a caddie." He said, "All right, I've got you one."
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