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BUREAU OF PUBLIC INFORMATION 
Consultation and advice, and the facilities of the library and 
herbarium are freely at the service of members of the Botanic 
Garden and (to a limited extent) of others with special problems 
relating to plants or plant products, especially in the following 
subjects : 
1. The care of trees, shrubs, and lawns. 
2. The growing of cultivated plants and their arrangement; also 
their adaptation to soils, climate, and other factors. 
3. Determination (naming) of flowering plants. 
4+, Plant diseases and determination of fungi. 
5. Plant geography and ecology. 
Inquiries should be directed to the Curator of Public Instruc- 
tion, preferably by letter. 
Determination of Specimens.—lf the identification of plants 
is desired, the material submitted should include flowers, and fruit 
when obtainable. Identification of a single leaf is often impos- 
sible. For identification of plant diseases, representative portions 
of the part diseased should be sent. 
Demonstration Victory Gardens, 20’ « 40’ and 10° * 20", in- 
stalled at the south end of the Esplanade, are designed to be help- 
ful to beginners in the planning and spacing of crops in their own 
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vegetable gardens. The plantings are arranged to get the greatest 
amount of vegetables from limited areas by means of “companion” 
and “succession” cropping. For example, lettuce and spinach are 
planted between tomato rows because they mature quickly and 
can be harvested before the tomatoes require the space—companion 
cropping; snap beans are planted to follow beets; carrots follow 
arly cabbage—succession cropping. The approximate dates of 
et 
planting are indicated on the labels, and a supplementary label, 
with date, is inserted when the crop is removed. The basic spac- 
ing of the rows in the larger garden is eighteen inches, and in the 
1 garden fifteen inches. In addition to the above, a plot 
22’ accommodates a collection of vegetables not included 
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in the model gardens either because they demand too much space 
for the amount of food produced—e.g., corn, squash; because 
