Publication: University of Oklahoma Press, 1952, Norman
First edition. 8vo. Two tone quarter faux leather and cloth, xi , 170  pp., foreword, verses by Carter (Tex) Taylor, drawings by Nick Eggenhofer. Former owner's small address label on front pastedown sheet, else near fine in dust jacket with light wear to the spine ends, a closed tear to top and bottom edges of front cover, with a small chip and closed tear to the top edge of the rear cover. "The first and only book devoted to this unique and interesting character." Adams describes the role of the chuck wagon cook on the cattle drives and roundups. It provides a detailed description of the chuck wagon itself, how it's constructed and its contents organized, how it's cleaned and maintained, who has responsibilities for what. The chuck wagon was both the nerve center and social center of a trail outfit. He further goes on to describe what the cowboys ate ... typically fried meat, beans cooked for many hours, and sourdough biscuits made in Dutch ovens, all washed down with strong coffee. Depending on the talent and disposition of the cook there were also treats and "sweets," such as pies made from dried apples. An outfit depended for morale and productivity on a cook who kept the men well fed and happy.
Inventory Number: 46170