To keep beef.
--A country friend says he has been taught by necessity, since the war began, how to keep beef without salt, and desires us to tell our readers. According to his experience and taste, beef is never fit to be eaten in steaks until a week after being killed. He says that if it is suspended by a hook or string, in a cellar, so as not to touch the wall, it will, even in the bettest of summer, keep from one to two weeks, without a particle of salt, and in winter for a much longer time. He has now some which he has preserved in this way ever since the 1st of December last, and thinks it greatly improved. It is more tender, palatable, and wholesome.
