7. Little mica door which opens in chimney instead of having to pull off the chimney as you do in lighting a lamp. All you have to do is apply the match and touch off the wick at several places. Then lower the wick until the flame is even. To extinguish the flame, turn the little wheel to the left. _Never blow it out._ This blowing out of the flame causes all sorts of irregularities and the real troubles. The oil range is supplied in the best types by gravity conduit. That is to say that the oil flows from a reservoir into the burner, and as the oil is consumed the fresh oil flows down and takes its place, so there can never be overflow to cause fires or odors. These reservoirs are of glass and in one case the manufacturer has a service of reservoirs which supplies the consumer with a rack of three filled reservoirs, which in turn replaces the emptied one. This obviates entirely the need of the cook to pour oil in the reservoir or in fact know she is using oil! Reservoirs of course are delivered and called for, if you are in reach of a dealer. Where this service is impossible to be had the pouring of the oil into the tank is simpler than simple. It is no more difficult than pouring milk into a glass. In truth the reservoir is mechanically adjusted and filled with oil--the human being but its guide and beneficiary. The heat wanted in the wick stove depends on your culinary need and consequently on how high or how low you turn the wick. Very often it means when the flame burns low when it should burn high that the wick needs a cleaning. Don’t blame the mechanism. It is difficult to say how often you need to buy a wick or how often it should be cleaned, as it depends very much on the quality of the oil that you have to use. Some kerosene is charry and some more free from impurities than other kinds of kerosene. Here are some points to observe if you want good results. 1. If there is a gap in the flame, the wick needs cleaning. There should be a continuous round fence enclosing the burner around the flame spreader. Or it may mean the wick is up against the flame spreader. 2. Be sure that the wick is not up against the flame spreader after lighting, because it will prevent the air from passing through the center of the brass wick tube and cause over-heating of burner and a murky flame. 3. The flame when high should show white points above the blue body of the flame. These white points should be about 1¹⁄₄″ for perfect combustion. That means that there will be no odor and that you will get all the heat you need and no waste of fuel. 4. The flame has lost its usefulness when the line of demarcation between the white and the blue is gone. The flame will begin to smoke, the burner will be over-heated, the cookery under-heated, and odors and smudge will be the result. Here again the human equation comes in. Use your eyes effectively.