It looks like longleaf pine. My 1906 kitchen floor is similar. I had to patch it by taking up 1/3 of it and relaying it to fill in a former stair location, and remove water damage. Fortunately I had stashed away some very similar material from a previous jobsite. I refinished it with 4 coats of Waterlox. Casey

Geez, mate, give it a rest! Since you readily admit you are not a heating engineer or electrician or anything else vaguely related (nor am I) you have no way of knowing HOW MUCH oil should be in it. ALL oil heaters are partly filled, perhaps for reasons I have theorised before. I also doubt you could buy less than a rather large drum of it, if you could find it. Tell me - any signs of a leak? Do you have an identical heater? If so, weigh both with good scales. That would indicate if oil was low. As I've said before, oil-filled heaters have a very gentle heat, so may not feel as 'warm' as others, still, with a little time they will fill a smaller room with a nice all-over heat. If you could compare identical heaters you might be able to say one was hotter than another.....I suspect it's fine apart from the thermostat, and, chances are, you're on the low setting. I don't think running it without a thermostat is safe, even if you do watch it..... Trust me, I've seen/bought/used a lot of heaters in my day, probably more than most posters here, since I lived in Australia and portable heaters are all 99% of the population use, since few people have central heat. Just chuck it. Get another sort, if you don't like the oil heat type. Personally I like them almost as much as baseboard heaters (and they're easier to cover up accidentally, although I don't know how much risk of fire they pose) - I bought an oil heater for both my daughter's rooms since they were the safest we could find, and they may well have been Delonghis. For us, they worked well but to this day, they still make a hot paint smell when they run. DON'T BOTHER ABOUT THE OIL - YOU CAN'T RESEAL IT, AND YOU HAVE NO IDEA WHETHER MORE OIL WILL HELP OR WILL EXPAND AND CAUSE LEAKAGE ETC.

I honestly feel that there is no such thing as lowfat or low sugar cream cheese icing! That's why if I want to really cut calories I make my carrot cake in a bundt pan and then just lightly dust with confection sugar before serving, makes a lovely impression. Can also make as a flat cake and put a paper doily over the cake and then dust with confection sugar and then take the doily off for a nice effect. Carrot cake is very moist and doesn't need icing. Serve with ice milk or tofutti if you still need something creamy. Can also top cake with a pudding or cornstarch thickened fruit sauce after serving. That's low fat but not low sugar.

Nope, doesn't matter. I've used olive oil, canola oil, vegetable oil, corn oil, peanut oil. It's all fine. Mostly I pick up the decanter of olive oil on my counter and "glug" in what looks like a couple of tablespoons or whatever the recipe calls for, it's right there and it's easy. Annie