The following is the second half of "Cold and Bathing" which was sent by mail.

3.　High fever of 102~104?F (39~40?C) with a sweat

You don't need to sweat a lot because you are already sweating. First, soak in a bath of about 100?F (38?C) up to your shoulder to lower your temperature. Once your temperature lowers and you feel a little bit more relaxed, take a half body bath, increasing the temperature of the bath until 104?F (40?C) gradually. If you sweat a little bit, get out of the bath.

4. High fever of 102~104?F (39~40?C) without sweat

You need to sweat a lot in this case, so at first, drink a cup of Kudzu vine soup and take a half body bath with the temperature of about 100?F (38?C) and increase the temperature gradually until 104?F (40?C). Try to stay in the bath for 15~20 minutes. The point is to increase the temperature of the bath gradually because if you take a hot bath from the beginning, it is difficult to get sweat and you may feel dizzy before you begin sweating.

5. If you are recovering from a cold

Stay in a bath of 102~104?F (39~40?C) until you start sweating, and warm your body slowly.

6. Chronic cold

Drink a cup of Kudzu vine soup and take a half body bath of 100~102?F (38~39?C). Don't stay in the bath until sweat is pouring off the body. Once you sweat a little bit, get out of the bath.

7. Prevention of cold

Increasing your temperature helps improve your immune power and prevent you from catching a cold. Try a half body bath frequently. A good temperature for the bath is your temperature plus about 7?F (4?C).

When you feel cold while bathing, put some dry towels around your shoulders or increase the amount of water up to just below your chest.

In each case, after bathing, it is important to take in salt and water. It is recommended to drink a cup of Ume-Sho-Bancha.

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Kuzdu vine soup
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Powder of kudzu vine---------------------1 table spoon
Water---------------------------------------------1cup
Sea salt------------------------------- 1/10 tea spoon
Dissolve powder of kudzu vine with water and after adding sea salt, warm over high flame and stir until it becomes clear and sticky. Drink it while it is warm.

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Ume-Sho-Bancha
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Umeboshi (pickled plum) ------------------------1 piece
Shoyu (soy sauce) ------------------------1 table spoon
Grated ginger---------------------------10% of Umeboshi
Bancha (Roasted twig tea) ------------------------1 cup
Crush Umeboshi in a cup, put shoyu and grated ginger, and pour boiled roasted twig tea. Drink it hot.