A data set from Oehlert (2000) \emph{A First Course in Design and Analysis of Experiments}, New York: W. H. Freeman. Data originally from Carroll, M.~B. and O.~Dykstra (1958). ``Application of fractional factorials in a food research laboratory.'' In V.~Chew (Ed.), {\em Experimental Designs in Industry}, pp.\ 224--234. New York: Wiley. columns are A, B, C, D, E, F, G, H, and response. A/B combinations code amount of water; C amount of sugar type 1; amount of D sugar type 2; amount of E stabilizer type 1; F amount of stabilizer type 2; G amount of stabilizer type 3; H amount of setting agent; response is coded viscosity of icing.