Edmund Spencer wrote this marriage-poem for the double wedding of the daughters of the earl of Worcester in 1596. The HTML e-text includes notes.
Joanne Woolway discusses how Edmund Spenser attempted to redefine the identity of Great Britain in "The Faerie Queen." Includes footnotes.
John Hale and Stefan Lane examines the numeric significance of Spencer's poem and search for the missing line in stanza 15.
Offers a selection of Spenser's poetry, including "The Sovereign Beauty," "Men Call You Fair," and "One Day I Wrote Her Name Upon the Strand."
Text of "The Faerie Queene" and other works as well as a bibliography, chronology, and news of conferences.
Link to excerpts from such works as "The Shepherd's Calendar" and "The Faerie Queen" or peruse critical essays. Includes a bio and quotes.
Edmund Spenser's courtship of, and 1594 marriage to Elizabeth Boyle is supposed to have inspired most of this poetry. With line numbers.
Edmund Spenser's Pastoral Elegy for Sir Philip Sidney ("Astrophel") is reprinted, without any reference material.
Edmund Spenser dedicated this poem to Sir Walter Raleigh in 1595. Links to the Edmund Spencer home page and "Astrophel."
Edmund Spenser apparently wrote this elegy for a woman named Douglas Howard and dedicated it to her friend, Lady Helena.
View Edmund Spenser's hymns of 1596 in their original spelling, with line numbers. Spencer praises Love, Beauty, and Heavenly Love and Beauty.
Peruse an encyclopedia entry for Edmund Spencer, a distinguished English poet whose work includes "The Faerie Queene."
Includes four sonnets of Edmund Spenser, taken from various sources including "Foure Letters, and Certaine Sonnets" and "The Commonwealth and Government of Venice."
Provides an index to such poems as "Amoretti," "The Shepheardes Calender," and "The Faerie Queen." Link to related materials.
Peruse an organized edition of Edmund Spenser's first important work, in twelve eclogues. Offers a table of contents, facsimile pages, and links.
Finished in 1996, the HTML etext of Spenser's work was created by Richard Bear at the University of Oregon.