“But it was not quite so appetizing when we took a knife and scraped from the saturated wooden trays and walls of the ice box the remains of former meal preparations — generations upon generations of them, it appeared to me.
“And the refuse cans and the scraps which were spilled over make it fortunate there are not many flies in Seattle.
“Yesterday we paid a visit to other restaurants in Seattle, which is another story.
“And before long we shall visit other restaurants — other stories.”
The second article was published on August 4, 1913, and reads as follows:
“Conditions in Local Restaurants.
“It is a matter of common knowledge that many restaurant kitchens, also many hotel kitchens, are carelessly conducted and in some cases are absolutely filthy.
“For years no effort was made by the city authorities of Seattle to properly supervise restaurant and hotel kitchens, and there seemed to be no escape from the uncleanly conditions for the thousands of people who patronize these places.
“It is true that there were restaurants and hotels where these bad conditions did not exist, and which were cleanly in every respect, but the good and the bad were so indiscriminately mixed together, that there seemed to be no possible way for the public to distinguish between them.
“The Seattle Sun undertook a public service in investigating these places, and to do so had men go to work in them as dishwashers, etc., for the purpose of securing information.
“As a result many facts were secured and published in The Sun and there followed a general cleaning up all along the line.
“Conditions today average much better than they did some months ago.
“The Sun has, however, determined to follow this matter up from time to time and see whether the reformation is progressive, rather than retrogressive.
“Last week this newspaper contained some strictures on certain cafeterias, including Epler’s the kitchen of which was visited by two Sun representatives on a very hot day.
“Objections to the statements made by these men and printed in The Sun are made by Mr. Wilson, one of the pro