It’s turning out to be an excellent year for maple syrup

Russell Russ read the sugar intensity during a boil at Great Mountain Forest. Photo by Patrick L. Sullivan

NORFOLK — On a warmish afternoon, Thursday, April 2, Jody Bronson of Great Mountain Forest was in the sugar shack, patiently shoving wood in the evaporator.

It was crunch time.

The temperature had finally gone up, and the maple sap was flowing.

Bronson said that the previous day he had checked a 400- gallon tank at 12:30 p.m., and it was about three-quarters full.

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