The Algerian Durum Wheats

The Algerian Durum Wheats: A Classified List, With Descriptions (1902) is a book written by Carl S. Scofield. The book provides a comprehensive list of Algerian durum wheats, which are a type of wheat that is commonly used to make pasta. The list is classified and includes detailed descriptions of each type of wheat, including its physical characteristics, nutritional value, and culinary uses. The book is a valuable resource for anyone interested in agriculture, food production, or culinary arts, and provides a fascinating insight into the world of Algerian durum wheats.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.