Thanks, Dot! Those are a perfect addition to our cowboy-themed holiday thread. 
I'm with Elle, some of those sound better than others. And can this be right:
Stewed Oysters, Boned Turkey
Stuffed Ham, Mashed Potatoes
Surely they mean Boned Ham and Stuffed Turkey? 
Also, I wonder how those cavalry troops in Montana got hold of lobster and shrimp? 
Actually Meryl, I'm told on good authority that Seafood east of California and west of the Mississippi would have shipped out of either Seattle or San Francisco. Both with large Asian populations so that prior to the completion of the first trancontinental railroad in 1869 and the second in 1882, seafood in other than coastal was shipped either precooked and packed in salt or brine, or dried and needed to be reconsitited upon arrival. After the completion of the railroad the railroad, seafood was ship to the nearest rail head packed in ice. Upon arrival the ice was replenished and then it was couriered by wagon or stage. The cost was almost prohibative so it was reserved for very special occassions.
As for the turkey verses the ham. Stuffed Ham was a very popular dish in some parts of the country and I understand still is the South. Here's a modern version of the recipe.
CHRISTMAS STUFFED BAKED HAM --------------------------------------------------------------------------------
Bake at 325 degrees for 2 1/2 hours. Serves 12. (Delicious and makes a festive holiday presentation with the pink ham and mixed green stuffing!)
1 fully cooked ham (about 10 to 12 lbs.)
1 (10 oz.) pkg. frozen chopped kale
1 c. finely chopped fresh spinach
1 lg. onion, finely chopped (1 c.)
3/4 c. finely chopped watercress
1/2 c. finely chopped celery tops (leaves)
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. honey
2 tbsp. cider vinegar
2 tsp. dry mustard
(Ask your grocer produce manager to order watercress for you in advance. It's not always locally available.
1. Trim rind off ham, if any. Trim fat to 1/4 inch thickness. Make X-shaped cuts with a small paring knife, 2 inches deep and 1 inch apart; stagger the rows, all over fat side.
2. Cook hole in boiling salted water to cover, following directions on package; drain; cool; squeeze out excess water with hands.
3. Combine kale, fresh spinach, onion, fresh watercress, fresh celery leaves, salt and pepper in a medium-sized bowl.
4. Press greens mixture into pockets in ham; pack down well with fingertips. Place ham, fat side up, in a large shallow pan.
5. Bake in a slow oven (325 degrees) for 2 minutes.
6. Stir honey with vinegar and dry mustard; brush part over ham. Continue baking and brushing with the remaining honey mixture, 30 minutes or until top of ham is richly glazed. Remove ham from pan. Let stand 20 minutes before carving.
7. Carve ham carefully, holding slices together to keep the stuffing intact. Garnish platter with glazed carrots and fresh watercress leaves!
According to my cookbook, frontier families would often use spinach, dandielion greens, pote salad, collard greens, turnip greens, mustard greens and various wild greens to stuff their hams.
