BERLIN – As winter weather has dragged on, local maple syrup producers are waiting for the warm days and cold night that will trigger the flow of sap and the maple scented steam bellowing from sugarhouses.

Lucien Blais of Bisson's Sugar House in Berlin said this is the latest in March he can recall going without boiling. Usually by this time of year, his sugar operation is in full gear. Two years ago, he said they were done sugaring by this time in March.

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