Soak the split peas overnight and drain. (If you are in a hurry, the peas may be cooked in a pressure cooker in 2 cups of water for 10 minutes.) Put the peas in a large pot with the water, the ham bone, and all other ingredients except the carrot, parsnip, celery, and white wine. Simmer on the back of the stove for 2 hours or so, stirring occasionally. Remove the bone, cutoff the meat and return meat to soup. Add remaining ingredients and simmer for 15 minutes, or until vegetables are done. Sprinkle a pinch of mace atop each serving, and serve with common crackers, saltines, or baking powder biscuits. This soup is splendid with Boola-Boola Topping.