text_original: Where paste is kept for a long time, various ingredients may be added to prevent souring and moulding. A few cloves form perhaps the best preservative for small quantities; on the larger scale carbolic acid may be used; salicylic acid is also a good preservative, a few grains added to the freshly prepared paste will entirely prevent souring and moulding.
text_transcription: WHERE PASTE IS KEPT FOR A LONG TIME VARIOUS INGREDIENTS MAY BE ADDED TO PREVENT SOURING OR MOULDING A FEW CLOVES FORM PERHAPS THE BEST PRESERVATIVE FOR SMALL QUANTITIES ON A LARGER SCALE CARBOLIC ACID MAY BE USED SALELA SYLIC ACID IS ALSO A GOOD PRESERVATIVE A FEW GRAINS ADDED TO THE FRESHLY PREPARED PASTE WILL ENTIRELY PREVENT SOURING AND MOULDING
phonemes: wˌɛɹ pˈeɪst ɪz kˈɛpt fɚɹə lˈɔŋ tˈaɪm, vˈɛɹiəs ɪŋɡɹˈiːdiənts mˈeɪ biː ˈædᵻd tə pɹɪvˈɛnt sˈaʊɚɹɪŋ ænd mˈoʊldɪŋ. ɐ fjˈuː klˈoʊvz fˈɔːɹm pɚhˈæps ðə bˈɛst pɹɪzˈɜːvətˌɪv fɔːɹ smˈɔːl kwˈɔntᵻɾiz; ɔnðə lˈɑːɹdʒɚ skˈeɪl kɑːɹbˈɑːlɪk ˈæsɪd mˈeɪ biː jˈuːzd; sˌælɪsˈɪlɪk ˈæsɪd ɪz ˈɔːlsoʊ ɐ ɡˈʊd pɹɪzˈɜːvətˌɪv, ɐ fjˈuː ɡɹˈeɪnz ˈædᵻd tə ðə fɹˈɛʃli pɹɪpˈɛɹd pˈeɪst wɪl ɛntˈaɪɚli pɹɪvˈɛnt sˈaʊɚɹɪŋ ænd mˈoʊldɪŋ.