Dataset:  icecreamcone1.csv

Source: V.T. Huang, S.T. Luebbers, J.B. Lindamood, P.M.T. Hansen (1989).
"Ice Cream Cone Baking: 2. Textured Characteristics of Rolled Sugar Cones,"
Food Hydrocolloids, Vol. 3, #1, pp. 41-55.

Description: Relations among daily  temperature, relative humidity,
cone strength, and cone weight based on noon readings for 20 days
of cone making in August/September.

Variable Names:
dryBulb    (Temerature, C)
relHum     (Relative Humidity, %)
coneStrng  (Cone strength, newtons)
coneWt   (Cone Wieight, grams)