M. Grandpry, a French gentleman describes one that he had on board a vessel. She had learnt to heat the oven; she took great care not to let any of the coals fall out, which might have done mischief in the ship; and she was very accurate in observing when the oven was heated to the proper degree, of which she immediately apprized the baker, who, relying with perfect confidence upon her information, carried his dough to the oven as soon as the chimpansé came to fetch him. This animal performed all the business of a sailor; spliced ropes, handed the sails, and assisted at unfurling them; and she was, in fact, considered by the sailors as one of themselves. The vessel was bound for America, but the poor animal did not live to see that country, having fallen a victim to the brutality of the first mate, who inflicted very cruel chastisement upon her, which she had not deserved. She endured it with the greatest patience, only holding out her hands in a suppliant attitude, in order to break the force of the blows she received. But from that moment she steadily refused to take any food, and died on the fifth day, from grief and hunger. She was lamented by every one on board, not insensible to the feelings of humanity, who knew the circumstances of her fate. [Illustration] The Sugar-Cane. Sugar is found in a great many vegetables, particularly in beets, carrots, parsnips, sugar-cane, Indian corn, the sugar-maple tree, &c. Sugar is manufactured from beets, in large quantities, in France, and in this country it is made from beets also, to some extent. It is also made from the juice of the maple tree, particularly in the western states. In March the trees are tapped in the sides, and little reeds are inserted, in which the sap, as it ascends from the earth to the extremities, is caught and conducted into wooden troughs. It is then boiled down, and becomes first molasses and then sugar. Many millions of pounds are made in this way each year. But this is a very small quantity, compared with what is made from the sugarcane, in the West Indies, Louisiana, and South America. The sugar-cane is a jointed reed, of a fine straw color, growing from eight to fourteen feet high. It terminates at the top in blade-shaped leaves, the edges of which are finely notched. Its flowers form a delicate silver-colored cluster. When the cane is about a year old, it is cut and crushed between iron rollers, which press out the juice. This is then conducted into large copper boilers, and by various processes, of boiling and cooling, it is at last made into sugar, and molasses, the latter being the liquid part that drips from the sugar. In the process of manufacture, a good deal of lime and bullocks’ blood are mixed with the juice of the cane, and these assist in refining the sugar.