This unusual hyperlapse is about changing seasons in big Ukrainian city - Kharkov
Most famous places in summer and winter time!
This timelapse shooting at 2013 year (winter and summer)
Shooting, post-processing and editing by Kirill Neiezhmakov
e-mail: email@example.com vk.com/nk_design instagram.com/neiezhmakov/
music: Dead Robot - Frost
Sigma 10-20 mm 4.0-5.6
Samyang 8 mm 3.5
Zenitar-M 50 mm 1.7
Tokina 80-200 2.8
Vanguard Alta Pro tripod
The fragrantly scented Iris Florentina was once a prolific inhabitant of the Arno Valley and its flood plain in Florence, Italy - until it was uprooted almost out of existence for its rhyzome and the various powders derived from it - for perfume, hand cream, medicinal uses . . . It was also the plant upon which the City of Florence based its civic mark or logo - the Giglio - on the whole plant with its leaves, spikes and roots - which at a glance was indistinguishable from the French Fleur de Lys. The French design lacks spikes and flowers while the Giglio has two spikes and flowers - very typical of this particular iris and not typical of any of the later bearded irises which tend not to branch as prominently. These are the flowers on a plant some 24 months old and the first to flower in the August spring of 2013. It is thought to be an early bloomer - something it displayed in the South African late winter / early spring.
Linnaeus describes it: "IRIS FLORENTINA (Linn.), called by our old writers White Flower de Luce, or Flower de Luce of Florence, has large, white flowers tinged with pale lavender and a bright yellow beard on the falls. Less commonly, a purple form occurs, of smaller growth.
The fresh root, like that of I. Germanica, is a powerful cathartic, and for this reason its juice has been employed in dropsy.
It is chiefly used in the dry state, being said to be good for complaints of the lungs, for coughs and hoarseness, but is now more valued for the pleasantness of its violet-like perfume than for any other use.
Fresh roots have an earthy smell, the characteristic violet odour is gradually developed during the drying process and does not attain its maximum for at least two years, and even intensifies after that time. The essential oil may, therefore, be included in the class of socalled 'ferment-oils.' "