while as soon as
lighted, heat expanding it, it will run over, and grease every thing near
it.

3. In lighting a lamp, turn the wick up gradually, that the chimney may
heat slowly: otherwise the glass expands too rapidly, and will crack.

4. Keep the wick turned high enough to burn freely. Many persons turn down
the wick to save oil, but the room is quickly poisoned by the evil smell
from the gas thus formed. If necessary, as in a sick-room, to have little
light, put the lamp in the hall or another room, rather than to turn it
down.

5. Remember, that, as with the fire, plenty of fresh air is necessary for
a free blaze, and that your lamp must be kept as free from dirt as the
stove from ashes. In washing the chimneys, use hot suds; and wipe with
bits of newspaper, which not only dry the glass better than a cloth, but
polish it also.

6. In using either student-lamps, whether German or American, or the
beautiful and costly forms known as moderator-lamps, remember, that, to
secure a clear flame, the oil which accumulates in the cup below the wick,
as well as any surplus which has overflowed from the reservoir, must be
_poured out daily_. The neglect of this precaution is the secret of much
of the trouble attending the easy getting out of order of expensive lamps,
which will cease to be sources of difficulty if this rule be followed
carefully.

7. Keep every thing used in such cleaning in a small box; the ordinary
starch-box with sliding lid being excellent for this purpose. Extra wicks,
lamp-scissors, rags for wiping off oil, can all find place here. See that
lamp-rags are burned now and then, and fresh ones taken; as the smell of
kerosene is very penetrating, and a room is often made unpleasant by the
presence of dirty lamp-rags. If properly cared for, lamps need be no more
offensive than gas.

_Things_ to work with.

We have settled that our kitchen shall be neat, cheerful, and sunny, with
closets as much as possible near enough together to prevent extra steps
being taken. If the servant is sufficiently well-trained to respect the
fittings of a well-appointed kitchen, and to take pleasure in keeping them
in order, the whole apparatus can be arranged in the kitchen-closets. If,
however, there is any doubt on this point, it will be far better to have
your own special table, and shelf or so above it, where the utensils
required for your own personal use in delicate cooking can be arranged.

In any kitchen not le