BEEF.
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How to Keep Bsef.-A country house. keeper, to whom surloin or steak is not an everyday treat, has been taught, by rle- cessity, how to keep beef; an art unknown in towns where daily access can De had to markets; but i, is most valuable secret. equal to that of keeping gsnis0H, So highly prfized by inc Quins and Aldermen of Eng land and here propose. without the pros- pect of any other reward than il'e nope q an \ honest fame, to communicate it to the ]. American public.

 Beef is never fit to be eaten in steaks mil \ week after being killed. If 3 piece of beef is suspended by hook. and string in dry cellar, so as not to touch the wall, it will, in our hot climate. in the hottest season of summer, keep from one to two weeks, without particle of salt !; and in winter it will keep from eight tO ten weeks. have this winter kept it two