Geomorphology and Quaternary Geology of Adrar bous

Abstract

Rations came in one-man, four-man, and io-man day boxes, and tended to become monotonous. A large quantity of sugar was consumed, and salt and porridge both became important commodities. At Adrar Bous bread was baked in a biscuittin oven while theT45 kg of flour lasted. Towards the end of the expedition the diet of dried and tinned food was relieved by fresh vegetables becoming available at Iferouane.