Chuck Wagons: Coosie and the Chuck

Goodnight’s wagon soon became the standard across the West, and a cook could move from one outfit to another without noticing significant changes in the commissary or the food system. In the wagon, often under a canvas roof, were stored the nonperishable foods and the men’s bedrolls. The typical larder included frijoles (usually dried pinto or navy beans), coffee beans (usually Arbuckle’s brand, which came with a peppermint candy awarded to the man who volunteered to grind), molasses, flour, dried fruit, and canned tomatoes. Under the wagon in a hide attached to the bottom, called a “coonie” (from the Spanish cuña, or “cradle”), were stored firewood, pots, and Dutch ovens, and aging beef wrapped in canvas. In the chuck box one could find small items like spices, flatware (called “eating irons”), a bottle of whiskey for medicinal use (or other uses), medicines, matches, and other incidentals.