A data set from Oehlert (2000) \emph{A First Course in Design and Analysis of Experiments}, New York: W. H. Freeman. Data originally from Aniche, N.~G. and N.~Okafor (1989). ``Studies on the effect of germination time and temperature on malting of rice.'' {\em Journal of the Institute of Brewing\/}~{\em 95}, 165--167. Columns are day, temperature, response (free alpha amino) acid content of malt). Temperature codes 1, 2, 3, 4 are 22, 24, 26, 28 degrees C.