text_original: Beef and pork should be well sprinkled, and a few hours after hung to drain, before it be rubbed with the preserving salts; which mode, by cleansing the meat from the blood, tends to keep it from tasting strong; it should be turned daily, and, if wanted soon, rubbed.
text_transcription: BEEF AND PORK SHOULD BE WELL SPRINKLED AND A FEW HOURS AFTER HUNG TO DRAIN BEFORE IT BE RUBBED WITH THE PRESERVING SALTS WHICH MODE BY CLEANSING THE MEAT FROM THE BLOOD TENDS TO KEEP IT FROM TASTING STRONG IT SHOULD BE TURNED DAILY AND IF WANTED SOON RUBBED
phonemes: bˈiːf ænd pˈɔːɹk ʃˌʊd biː wˈɛl spɹˈɪŋkəld, ænd ɐ fjˈuː ˈaʊɚz ˈæftɚ hˈʌŋ tə dɹˈeɪn, bᵻfˌɔːɹ ɪt biː ɹˈʌbd wɪððə pɹɪzˈɜːvɪŋ sˈɔlts; wˌɪtʃ mˈoʊd, baɪ klˈɛnzɪŋ ðə mˈiːt fɹʌmðə blˈʌd, tˈɛndz tə kˈiːp ɪt fɹʌm tˈeɪstɪŋ stɹˈɔŋ; ɪt ʃˌʊd biː tˈɜːnd dˈeɪli, ænd, ɪf wˈɔntᵻd sˈuːn, ɹˈʌbd.