I live in the city and have severely limited storage space for firewood, so the rate at which it seasons is especially important to me. I know oak takes 2-3 years to meet most standards, while ash has a reputation for practically catching fire from friction with the splitter. That's too easy a comparison. How would you rank other eastern hardwoods in terms of typical seasoning time? If cherry and hard maple race from green to 20%, which one wins? Locust and hop hornbeam? Walnut and mulberry? Elm and Osage? If these distinctions are too fine to make, maybe you can comment on what woods reliably season in one year, which are much better after 2, etc.?