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De Rerum Natura

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Titus Lucretius Carus

An exposition of Epicurus atomic theory and the ethical tenets based upon it. Drawing upon this materialist philosophy, Lucretius cites the …

Epistulae Morales Selectae

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Lucius Annaeus Seneca

Seneca is an important repository of Stoic doctrine. His reputation, based on the ancient testimony, has remained ambiguous down to the pres…

Georgica

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Virgil

Vergil's Georgica is the culmination of a long tradition in antiquity of poems about agriculture, beginning with Hesiod in the eighth c. BC.…

Aeneidis Libri XII

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Virgil

Aeneas flees the destruction of Troy, abandons Dido, queen of the Carthaginians, and wends his way to Latium in Italy, where slaying Turnus,…

De Agricultura

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Marcus Porcius Cato

Noted for being the most extensive piece of early Latin prose, it abounds in archaic imperatives and shows an almost total lack of subordina…

First part, chapter II, part 1: Captain Cook’s predecessors, 1a

In Celebrated Travels and Travellers, vol. 2

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Jules Verne

This volume, entitled "The Great Navigators of the 18th century", forms the second of three volumes under the general title of &qu…

Michael Robartes remembers forgotten Beauty

In The Wind Among the Reeds

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William Butler Yeats

William Butler Yeats was an Irish poet and one of the foremost figures of 20th century literature. He studied poetry in his youth and from a…

Midwestern US accent 2

In Celebration of Dialects and Accents, Vol 2.

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Aesop

A celebration of all the wonderful dialects and accents found within the LibriVox community!The goal being to record a 'phonetically relevan…

04 - Book I ch.30-41

In De Bello Gallico Libri Septem

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Gaius Julius Caesar

In this book the famous Gaius Julius Caesar himself describes the seven years of his war in Gaul.When Caesar got proconsul of Gallia and Ill…

Chapter III pt 1: The Small Compound Sauces

In A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements

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Auguste Escoffier

Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaura…