Fleischer Studios’ holiday short “Seasin’s Greetin’s!” (1933) brings Popeye, Olive Oyl, and Bluto into a snowbound tangle of ice-skating gags, blustery one-upmanship, and a rescue that proves spinach still saves Christmas. This presentation is mastered in 8K at 60 frames per second and reframed for full-screen widescreen playback. The grade includes shot-by-shot pan-and-scan, cleanup, de-flicker, de-noise, grain management, gentle sharpening, and motion constraints to reduce cel-edge shimmer and line crawl while preserving original linework and background texture. Minor upscaling artifacts may remain in places due to the age and condition of the surviving elements. Watch it in full 8K on our site: https://8kflikz.com/h
Public-domain verification notes ======================== The underlying 1933 theatrical short is widely circulated as public domain and has been traded, sold, and streamed by third-party PD distributors for decades without sustained takedowns. We examined early circulating copies for missing or defective copyright notice, searched for registrations or renewals that would extend or cure protection, looked for court actions or coordinated removal campaigns tied to third-party distribution, and tested platform Content ID for ownership matches. On that basis, we treat the film images and sounds as public domain. No party can claim exclusive rights in the PD work itself; any present-day rights can only attach to new, original additions made today, not to the PD footage.
Copyright, trademarks, and transformative elements: any copyright that could exist in this upload would extend only to our restoration contributions (re-timing, cleanup, color work, and the 8K/60fps master). U.S. law confines derivative-work protection to new contributions (17 U.S.C. §103(b)); it does not recreate protection in the public-domain material. “Popeye,” character names, and logos are trademarks of their respective owners; they are used here solely to identify the historic film and their inclusion does not imply endorsement.
Be the first to comment