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A number of flavors were screened for their ability to mask the bitterness of an oral powder of potassium penicillin G with triple sulfonamides. The powder, when restored with sufficient water to yield 5 ml. of suspension, contained 100,000 to 250,000 units of penicillin and a mixture of sulfamerazine, sulfadiazine, and sulfamethazine totaling 0.5 Gin. The flavored powders thus selected were subjected to an accelerated penicillin stability test of heating at 100° for four days. Several flavors were selected on the basis of the accelerated test and were used to formulate preparations for long-term stability studies.