Pretty much any spice that is not a blend was available at any well stocked grocery store. Regional taste also had somthing to do with it. Oreagano, cumin, coriander and oregeno seems to have came in to the south-West through Mexico from the Spanish, but was not well known in the rest of the country. Oregeno seems to have came into the rest of the country from the Italian immegrants in the 1920's. The others seem not well known till Tex-Mex cooking became popular in the 1960's.
Chili Powder started to be made and shipped all over the country in the late 1890's as The 1892 Colombian Expo made it know to the rest of the country.
Herb gardens were popular with settlers, also these different Ethnical groups demanded the spices and herbs of the Old Country.
One sees Curry Powder listed once in a while on a grocery list from a store or wholesaler.
A true chuck wagon and a trail drive or roundup and most likely salt, black pepper, nutmeg, cinnamon and red pepper of some sort.
My partner and I's personna is a movable "Hell on Wheels" kitchen, this gives us lea-way to cook about anything and stay period.