5. Cleaning wicks is done by removing the chimney even as you do in cleaning a lamp wick. Nothing new in this. 6. Watch your reservoir; never allow it to run dry or your range to burn dry. Form a habit of watching it daily and you will never regret it. 7. Under usual circumstances one wick should last several months. 8. Clean wicks daily for best service. 9. Correct unevenness of the wick with a pair of scissors. 10. For re-wicking, arresting any other troubles, consult the “guide book,” which gives directions simply. 11. But remember when you get any kind of range you must set it up solidly and level before filling with oil or cooking upon it. Put it in a part of the kitchen away from draughts and where you would put any other stove. 12. Every range has special directions for inverting reservoir and refilling, but in the best types it is always very easy and simple, needing no strength or skill. And so in the best type of the wick range we have the possibility of cooking everything that any family or its guests need. Wicks are easily bought all over the world. The stoves heat rapidly; the oil reservoir is easy to fill; your hands need never be oily, unless through crass carelessness. There is a basin shaped stove base to collect char and dirt and the feed pipe is so placed as to make cleaning easy. All the parts should be easily removable for cleaning and all should be simple and visible in every part. This grown up lamp should have all these modern twists. In the best of the wick type you should have the best vitreous enamel, where it is enameled, baked in at least three times; solid brass wick tubes; best grade of steel tubing and heavily tinned plate pipes where necessary. In the long chimney-wick type the flame never touches the vessel. In the short drum type the flame does touch. One wick type manufacturer makes a perfect long chimney type yet also makes a short drum type to give all consumers their heart’s desire. WICKLESS RANGES The wickless, as its name implies, has no wick but carries the heat directly to the cooking vessel and therefore shortens the cooking time a little as the heat reaches the spot more quickly than it can in the long, non-flame touching type of range.