The first and seconde partes of the herbal of William Turner Doctor in Phisick, lately ouersene, corrected and enlarged with the thirde parte, lately gathered, and nowe set oute with the names of the herbes, in Greke Latin, English, Duche, Frenche, and in the apothecaries and herbaries Latin, with the properties, degrees, and naturall places of the same. Here vnto is ioyned also a booke of the bath of Baeth in England, and of the vertues of the same with diuerse other bathes, moste holsom and effectuall, both in Almanye and England, set furth by William Turner Doctor in Phisick. God saue the Quene

Of Sampere.

[illustration] depiction of plant

Crithmus.

SAmpere is called in Greke Crithmō or Crithamon / the Latin vse the same termes / the comon Herbaries calle it Cretam marinam / some recken nowe withoute a iuste cause / that it is also Batis in Plinye / and I thinke y^t thys herbe is called in Columella Olus cor¦dum / it is called in Frenche Bacil or Fenoyl marine / in Italian Fenechio marino / and santi Petri herba / from whence we haue the name Sampere. It groweth plentously besyde Douer in Sussexe and in Dorsertshyre / by y^e sea syde. Samper is a litle bush herbe / and of euery syde ful of leaues / almost a cubite hygh. It groweth by the sea syde and in stony places. It hath fatt leaues and manye / & something why∣tish lyke the leues of Porcellaine / but thicker and longer with a saltish tast. The floures are whyte. The fruyte is as Rosemary fruyte is / well smellinge soft / round / and suche as when it is dryed / will burst and open / and it hath within it a sede lyke vnto wheat / the rootes are a finger thick in nombre about thre or foure / & they haue a goodlye and pleasant sauour.

The vertues of Sampere.

THE roote / sede / and leues sodden in wine and dronken / helpe them that can not make water / and them that haue the iaundies. They bringe doune also to women their sycknes. Sampere both raw and sodden / is eaten as a wurte / or a common mete herbe / that is eaten in sallet / or otherwyse: it is also kept in bryne. This maner of keping of Sampere that Dioscorides speaketh of here / is at this daye kept by the sea syde in England.

But dwelling in the farther of Summersetshyre / not far from the sea syde / where as I had good plentye of Sampere / I found an other way of keping of Sampere / which lyketh me and all them that haue proue it / muche better then the other. I seth te sampere in whyte wine / which is best or in water vn¦til it be metely tender: then I put it into so much whyte vinegre or veriuyce (but vinegre is better) as will couer it / and then take out of it as I nede. If it be so sharpe of the vinegre / then stepe it a litle ether in white wine or warm water / and it will take the sharpenes awaye. Galene sayth that Sampere is salt in tast with a litle bitternes / wherfore it hath the power to driue & scoure away / yet both these vertues are weyker in this herbe then they are in plain bitter herbes. Pliny wryteth that Sampere is good against the strangury / if the leues / stalke / or roote be taken w^t wine. The vse of it (sayth he) maketh a man loke fresher / and it louseth the bellye with the broth that it is sodden in / and it draweth moysture out of the kidneis.