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A barbute (also termed a barbuta, which in Italian literally means "bearded", possibly because the beard of a wearer would be visible) [1] is a visorless war helmet of 15th-century Italian design, often with a distinctive T-shaped or Y-shaped opening for the eyes and mouth.
Intermediate helmet ("close burgonet") with the peak, crest and falling buffe of the burgonet, combined with the hinged bevor of a close helmet.. The burgonet helmet is characterised by a skull with a large fixed or hinged peak projecting above the face-opening, and usually an integral, keel-like, crest or comb running from front to rear.
The German sallet may have been the product of the melding of influences from the Italian sallet and the deep-skulled "German war-hat," a type of brimmed chapel de fer helmet. [3] Later Italian sallets (by c. 1460) lost their integral face protection and became open-faced helmets with gracefully curved surfaces.
The armet reached the height of its popularity during the late 15th and early 16th centuries, when western European full plate armour had been perfected. The term armet was often applied in contemporary usage to any fully enclosing helmet, however, modern scholarship draws a distinction between the armet and the outwardly similar close helmet (or close helm) on the basis of their construction ...
PASGT-style helmet with four-point retention strap system and velcro-attached head pad system. Also used by NZDF since the 2000s. LShZ 1+ Russia 2012 Russian Special Forces, FSB, Syrian Army: M02 Composite Helmet: Finland: Finnish Defence Forces: Upgraded PASGT-style helmet, replacing the Gefechtshelm M92-style M/92 Komposiittikypärä helmet.
Our guide to daily Cialis has more info about the advantages and disadvantages of using Cialis every day to treat ED. Less Common, More Serious Side Effects of Cialis.
French close helmet of the later split-visor type, c. 1555–1560. The close helmet or close helm is a type of combat helmet that was worn by knights and other men-at-arms in the Late Medieval and Renaissance eras. It was also used by some heavily armoured, pistol-armed cuirassiers into the mid-17th century.
1. Make the pot roast: Preheat the oven to 250 degrees Fahrenheit. 2. Peel the celery root, then chop it into 1-inch pieces. Set aside. 3. Cut the venison into large (4- to 6-inch) chunks across ...