A data set from Oehlert (2000) \emph{A First Course in Design and
Analysis of Experiments}, New York: W. H. Freeman.

Data originally from Br\'{e}fort, H., J.~X. Guinard, and M.~J. Lewis (1989).
``The contribution of dextrins of beer sensory properties, part II.  Aftertaste.''
{\em Journal of the Institute of Brewing\/}~{\em 95}, 431--435.

Columns are day, ml (10 or 20) taken in mouth, subject, and amount retained (ml).