Notes on Crocks

(Doncha love the art on this one?)

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P~ over at A Posse Ad Esse asked about the trick to finding good antique pickling crocks. I have a few thoughts on this.
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Not to cause any despair in my blogfriend P~, but I think the ease of finding old crocks depends on where you live in the country, and on the pre-industrial food storage traditions of your region. Crocks were typically used in root cellars, and root cellars weren't as common in the west; in the more arid western climates, foods were often dried rather than fermented. As well, since the west experienced it's major population boom post-electricity, fewer old crocks made it that far west. Since I know P~ is in the great state of Utah, I suspect he'll have a tougher time of it than I do here in Michigan, which is full of old barns stuffed with old crocks. (If it makes you feel any better, P~, I'm jealous that you can collect your own salt.)
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As a tip, though: It never hurts to endear yourself to a few antiques dealers. I "found" a couple of mine by asking a few dealers I know to keep an eye out for me; ask and ye shall receive. If you make sure they know you're definitely going to buy a few from them (provided they don't leak and are not pitted inside), it's a nice day's work for a local dealer. I wish I had time to knock around in antiques stores every weekend, would that I did, but dealers also have primary sources that end-buyers don't.
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As lovely as the old crocks are, you can buy them new, too. Lehman's, located in Kidron, Ohio, has a nice selection of all the typical family-sized crocks. They cost less than many of the old crocks, and they also have sauerkraut boards and nice wooden lids to fit them, too, although a non-reactive plate and a piece of fabric held snugly with a rubber band work just as well.
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If I ever go into the fermenting biz, I'd probably commission a local potter or pottery student to make some crocks for me. I'd personally request stoneware and salt-glaze, just like the old ones, but letting the student have at it could be cool, too. As long as the interior sides are straight and the glaze is safe, there are a lot of possibilities.
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Update: Of course, there are many other pots you can use for fermenting- food-grade plastic pickle buckets are free from any fast food restaurant that uses pickles (though plastic personally gives me pause); stainless steel stockpots or any non-reactive cooking pot- i.e., not aluminum and not granite ware (the surface might be cracked). Even the patron saint of modern fermenting, Sandor Ellix Katz, uses plastic pickle buckets. I just have a soft spot for the old ones.