Supposed to have been raised by Van Mons at the beginning of the 19th century. It was placed on sale at Brussels in 1819 and was brought to America in 1841. Added to catalog list of A.P.S. in 1856. Fruit medium in size, obtuse-ovate-pyriform. Skin thin, pale yellow in color, more or less netted with russet, often blushed. Flesh white, buttery, juicy, fairly fine. Briskly sub-acid in flavor which is objectionable to some people. Susceptible to core breakdown if left on tree too long. A little later than Bartlett in season. Tree outstanding in vigor, form, and productiveness. Fairly susceptible to fire blight. -- H. Hartman, Oregon Ag. Experiment Station, 1957.Originally known as Double Philippe, renamed by Van Mons, Doyenne de Merode in honour of Count Merode of Waterloo and subsequently renamed Doyenne Bussoch in 1836. Introduced into Britain in 1842. Tree compact and spreading, reliable production. -- J. Arbury 1997.
Boussock. Origin Belgium. One of the best summer varieties. Synonyms: Albertine, Beurre Boussock, Beurre de Merode, Beurre de Messoda, Beurre de Misode, Beurre de Westerloo, Beurre Magnifique, Beurre Merod, Boussoch, Boussouck, Delpiere, Double Philippe, Double Philips, Doyenne Boussock, Doyenne Boussock Nouvelle, Doyenne Boussouck Nouvelle, Doyenne Boussouck, Doyenne Broussack, Doyenne de Merode, New Boussouck, Nouvelle Boussouck, Plymouth, Providence. -- W.H. Ragan, Nomenclature of the Pear, 1908.