Currant and Raspberry Jelly

Pick the stalks from a quart of red currants and a pottle of raspberries; put both fruits in a basin with three-quarters of a pound of sifted sugar, and half a pint of spring-water; bruise all well together, and then pour the whole into a suspended jelly-bag, in order that the juice may filter through perfectly bright; to attain this result it is necessary that the juice should be passed several times through the bag; and, when all the juice has passed, add thereto either two ounces of clarified isinglass, No. 843, or the same quantity of gelatine, No. 839; mix, and having set the mould in ice, when quite firm, serve.