The clay for this crock was brought by boat and then by cart came from New Jersey to Massachusetts.  Potters used it to make “stoneware” which, as the name implies, made a tough finished product (because it could be fired at a higher temperature.) Connecticut River Valley potters also used local clay to make “redware”, so called because the clay turned brick-red when fired, but the end product was more fragile.  However, since the clay was locally sourced, redware could be sold at lower prices.