ough the bottom, rises with one open end inside, and
another (a small nozzle) curved upwards in the open internal cylinder.
Another tube, _h_, opens into the annular chamber between the cylinders,
and it has a funnel-shaped mouth at the outer end, through which the
chamber may be filled, while a screw in the inside allows a handle, fig.
4 (in section), to have its end, _i_, screwed in. A small hole in the
upper surface is closed by a little cork, which will be expelled if the
pressure within is so high as to require escape by this safety-valve.
The hole may be in any part of the annular cover (but is not shown in the
sketch), and in such case the hole shown in the handle is omitted.

The outer cylinder of the lamp, being larger than the inner one, has a
bottom, _k_, fig. 3, which forms a circular tray of about two inches wide
and half an inch deep.

[Picture: Lamp and Pan]

The original form of the lamp which was first brought to notice {325} by
the Cook of the Royal Canoe Club, had a detached tray for the bottom, but
now, instead of this plan for the admission of air into the lamp, two saw
cuts are made, each about an inch long. One of them is shown below _f_,
fig. 2, and thus the lamp and tray are united in one compact piece while
still there is access for air.

To put the lamp in operation, unscrew its handle from the position in
fig. 2, so that it will be as in figs. 3 and 4. Then from a tin flask
(which has been packed with the rest of the things in the pan) pour
spirits of wine--or, if the odour is not objected to, methylated spirit,
into the measure _m_, fig. 5, and from that into the interior of the lamp
through the opening at _h_. Next screw in the handle, and place the lamp
level under the pan, and pour nearly another measure full into the
interior tray. Set fire to this, and shelter it for a few seconds if
there be much wind. I used this always with complete success on the
Jordan, Nile, Danube, and many other rivers.

In a short time the flame heats the spirits in the closed chamber, and
the spirituous steam is forced by pressure down the tube, and inflames at
the nozzle, from which it issues with much force and some noise in a
lighted column, which is about one foot in height when unimpeded.

This powerful flame operates on the whole of the bottom and lower edge of
the pan, and it cannot be blown out by wind nor by a blast from the
mouth, but may be instantly extinguished