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For traditional Irish shillelagh making this guy is probaly the best source of info.
https://www.youtube.com/channel/UCxeulsH4ncnnH4Roc4gfPDw
One more thing, there is wild black thorn in the USA, back East and in Western Oregon, not my area, but that's what I've read. Wicked thorns and not superior to others woods used in fighting sticks but good, has interesting features, and has nostalgia valve.

I watch Mr. McCaffery on you tube a lot. I have even emailed him a few questions. He was polite and gracious enough to answer some, but had to reply to others on his podcasts that are behind a paywall. I don't blame him, he does this for a living.

 

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"ya'll lost me at the cow poo - then the lard wrap - then smoking it in the chimney.
I've never heard of such a thing - I would be interested in following this one. "

I believe this was done due to the Irish climate being usually cold and very humid.
Modern Irish makers don't do this, But the drying period is at least 2-3 years there as opposed to 18-24 months in Conus.
And less in the arid West.

well the manure and chimney were Traditional methods. (They used what they had.) Personally I use a steam box and heat gun then dry them in a pile raised off the ground and covered in tarps.

 

[valky307]

Donkey manure, greasy lard, swamp bogs, smoke up the chimney! This has got to be about politics!